Stuffed Artichokes

Stuffed Artichokes are awesome anytime and my Dad made the best, well at least that is we all believed. Remember when you purchase the artichokes they should be firm. I always use 8 artichokes when I make because that is what fits in the pan. Also, you want equal amounts of breadcrumbs and grated cheese, for this recipe, I use 1 cup of each. If you do not use all the stuffing, you can freeze it for the next time

Ingredients:

8 artichokes

breadcrumbs (1 cup)

grated romano cheese (1 cup)

parsley (a handful, more if you want)

italian dried salami, like a soppressatta, 3 oz (90g), cut into small pieces (you can put more if you wish)

olive oil

1 small tin anchovies (don't make a face this is what makes them)

4 garlic cloves, peeled

3 bay leaves

Preparation:

In a bowl, mix together the breadcrumbs, grated romano, parsley, salami. Remove the anchovies from the tin and save the oil, mince up the anchovies and mix them into the breadcurmb mixture; really work them into the breadcrumbs.

For the artichokes, remove some of the outer leaves, cut of a bit of the top and remove the stem (save the stem). Separate the the leaves of the artichoke and stuff them with the stuffing, do this with the remaining artichokes. For the stems, with a sharp knife clean the stems, just remove a little of the outer stem.

Place the artichokes into a heavy bottom pan, put the garlic and bay leaves into pot and also the stems. Put in enough water to come half way up the artichoke.

Pour olive oil over the artichokes, then pour the anchovy oil over the artichokes.

Bring the pot to a boil, once boiling, bring to a simmer, cover and let them cook for about 30 to 40 minutes. You will want to check them with a sharp knife. Once the knife goes easy into the artichoke, they are done. Remove from the pan and put onto a serving plate, they can be eaten at room temperature.

Cannele

These are really yummy! I first tasted these in France over 5 years ago and immediately bought two copper molds, however, it took me over 5 years to finally make these goodies. I was on line and found the 18 mini-cannele mold and immediately bought it. I brought my recipe and mold to the West Coast while visiting friends. They had never heard or tasted them....then I made them and made 4 times because they were such a big hit. They easy to make, so give it a try! Here is the recipe:

INGREDIENTS:

1 cup (250ml) milk

2 tablespoons butter, unsalted, cut into small pieces

1/2 cup (63g) all-purpose flour

1/2 cup (100g) plus 1 tablespoon sugar

1 egg

1 egg yolk

1/2 teaspoon vanilla

1 tablespoon rum

18 mini cannele mold (see foto)

PREPARATION:

1. Mix the flour and sugar together in a bowl. Beat the egg and egg yolk in another bowl and add the vanilla and rum to the egg mixture.

2. Bring the milk and butter to a boil in a sauce pan, while whisking incorporate the milk mixture into the flour mixture, this will thin and like a crepe batter. Whisk to ensure that it is smooth and lump free.

3. Cover the batter with plastic wrap and place in the fridge for several hours or overnight.

4. Preheat oven to 450F(230C).

5. Pour the batter into the molds only 3/4 full (they will rise while cooking). Bake 15 minutes, then reduce the heat to 350F(175C) for another 45 minutes. The cakes should be dark on the outside.

6. When done, cool slightly and remove from the mold....enjoy!

Smelts

Today is Ash Wednesday, so it's a fish day for me and I thought I would make smelts, yes, I am sure lot's of you are probably shaking your head and saying no.....but give them a chance, when fresh, they are delicious and easy to prepare. This is my Dad's recipe, and this is how he prepared them.

Ingredients:

1/2 cup all-purpose flour (I use King Arthur)

1/2 cup cornmeal

1 egg

1/2 cup milk

1/2 lb (250g) fresh smelts

vegetable oil

cast iron pan

Preparation:

Mix the flour and cornmeal in equal amounts in one pan.

Prepare the eggwash with the eggs and milk

Heat the cast iron pan with enough vegetable oil to cover the bottom

Dredge the smelts in the egg wash then into the flour/cornmeal mixture, place into the hot oil and cook till brown on both sides.

Place on a plate with paper towel and enjoy!

Cannellini Beans & Italian Tuna

Cannellini Beans are great on there own but adding Italian Tuna, celery, onion and parsley are a great combination for lunch, easy and fast. The Italian Tuna is great on it's own, but adding it to the cannellini beans kicks it up.

Ingredients:

1 can cannellini beans drained and rinsed

1/2 red onion diced small

1 celery stalk, washed, sliced and diced

2 tablespoons of flat leaf parsley, minced

1 small can Italian Tuna in olive oil 80 g (2.8 ounces), drain the oil off

really good extra virgin olive oil, about 2 tablespoons or what you like

salt & pepper to taste

Procedure:

Mix all the ingredients together, taste for seasoning and enjoy.

Dad's Frittata

I am putting together a book with my Dad's recipes, he was a great cook and made so many wonderful meals. On Saturdays we would have this frittata for lunch with a salad and of course a glass of wine. He often used whatever was left over in the fridge to prepare this fritatta, this is one version.

Ingredients:

1/4 red pepper cut into small pieces

1/4 green pepper cut into small pieces

1/4 sweet onion, cut into small pie es

Fresh Parsley, chopped fine

Grated Parmigiano or Romano Cheese

Salt & black pepper to taste

Extra virgin olive oil

3 to 4 eggs (you can use egg whites if you want)

One good non-stick pan

Pam Spray

Preparation:

1. Have everything ready to go, Take the eggs and beat well, add salt and pepper, parsley & cheese. Put this aside.

2. Cook the peppers and onions in the non stick pan, once they have cooked, add the egg mixture.

3. With a spatula, push the egg mixture in, so that the eggs will cook. Once this is done, flip the frittata with a large plate and return the frittata to the pan so that the other side can cook.

4. Once done, place the cooked frittata onto a plate and garnish with parsley and more cheese if you wish.

Tilapia

It's been a long week of shoveling snow, and on Friday didn't really feel like cooking; however looking through some magazines etc., I found a lower calorie pan seared fish. I used Tilipia, but you could you Flounder and Cod. The recipe is really simple, as always have everything ready to go. Instead of a creasy fried frish, this was dry and crunchy.

INGREDIENTS:

2 pieces of Tilipia (or other white fish fillets)

1 tablespoon of Dijon mustard

2 eggwhites, whipped

1/4 cup of cornmeal

2 tablespoon of Parmigiano grated

salt & pepper to taste

Cooking spray, I used Canola, but you can use whatever you like

1 tablespoon of olive oil

1 lemon zest

PROCEDURE:

1. Rinse the fillets and pat dry. Spread mustard on both sides of the fish and set aside.

2. Mix the cornmeal, parmigiano, lemon zest, salt & pepper together, whip the eggwhite in a separate bowl.

3. Place the fillets into the eggwhite, then into the cornmeal mixture on both sides.

4. In a nonstick pan, spray with the canola and the olive oil, heat over medium heat till hot and add the fillets. Cook on one side for about 2-3 minutes (this will depend on the thickness of the fillet), then turn and cook on the other.

5. Remove the cooked fillets, and enjoy. I served broccoli rabe with mine. It was wonderful, a light meal, but filling.

Now onto the Superbowl menu

Green Lentils

This is a traditional dish that we eat on New Years Eve. These green lentils are wonderful, they take a little longer to cook than the regular but are worth it for the taste. My niece gave me lion head bowls for xmas and I immediately had to do something. I really love these bowls.

Ingredients:

1 onion minced

2 garlic cloves, minced

1 tsp cumin

extra virgin olive oil as needed, maybe 2 tablespoons or so

4 tomatoes cut up

1 jalapeno cut up (this is optional)

1 cup French green lentils

1 liter of stock

salt & pepper to taste

In a saucepan combine, the olive oil, onions, garlic, cumin and a pinch of salt and pepper. Cook for a few minutes, add tomatoes, jalapeno, stock, lentils.

Simmer for about 35 to 40 minutes till lentils are tender.