Orecchiette Pasta with Artichokes

Orecchiette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed stem intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!

Best Corn on the Cob Ever

I recently came across this recipe for The Best Corn on the Cob.
I love Corn on the Cob and this sounds delicious.
This will be one of my Best of the Best recipes.
I'm simply posting the links photograph rather than re writing the recipe.

Enjoy!
Peace in the Kitchen!

Olive Tapenade

We've spent a great deal of time in The South of France and in many other regions of France. We love Tapenade on a toasted slice of Baguette. Tapenade, Olives and Cheese are often included during an afternoon apéro along with great cocktails like Pernod.

The apéritif, or apéro as it's known in France, is a French ritual that combines drinks, food and friends.
Official evening apéro time typically takes place between 6pm. and 9pm. depending on when you're planning to have dinner. It's served before dinner.
We've even enjoyed it at 4:00 in the afternoon.

Here's a delicious Homemade Tapenade.
It's Vegetarian because a traditional Tapenade often includes Anchovies.

Here's what you'll need:
A Food Processor


2 Large Cloves of Garlic, minced
1 C of Kalamata Olives, pitted
4 tsp of drained Capers
1 Whole Pickled Piquillo Pepper, seeded
2 TBS of chopped fresh Parsley leaves
2 TBS Fresh Lemon Juice
2 TBS Olive Oil
1/4 tsp Black Pepper

Spoon all of the ingredients into a Food Processor.
Pulse until it's finely chopped. Leave it a bit Chunky. Don't create a Paste.

Remove to a Serving Bowl.
Serve accompanied by Toasted Slices of a Baguette or Toasted Pita Bread.

Enjoy!
Peace in the Kitchen!

Mackinac Island Fudge

I was born and raised in Michigan. We spent many summers in Campgrounds throughout the State when we were kids. One of our favorite places to visit was Mackinac Island.
When we went camping we had a very large, 3 compartment tent and we hauled a speed boat.
I remember one summer my father attempted to take us to the Island in the boat. A terrible storm came up and we had to turn back. We never made it in our boat and my dad never attempted it again. The Island is a very charming tourist attraction.
One of the things they're famous for is the Homemade Fudge. A visit to the Island was never complete until we bought some Fudge.

This is my Straight Sided 8" X 8" Baking Pan.

Here is the recipe for Mackinac Island Fudge.

Here's what you'll need:
An 8" X 8" Baking Pan with straight sides, Buttered.
A Hand Held Electric Mixer

1/2 C Whole Milk
8 TBS Butter
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/8 tsp Salt
1 tsp Vanilla
2 C Confectioner's Sugar
1/2 C Cocoa
1/2 C Chopped Pecans or Walnuts

In a Large Saucepan on Medium Heat:
Milk
Butter
Brown Sugar
Granulated Sugar
Salt
Bring to a Boil.
Boil for 6 minutes, not a minute less or a minute longer!
Stir constantly.

Remove from Heat.

Add:
Vanilla
Cocoa
Confectioner's Sugar

Beat with the Mixer until Thick and Creamy Smooth.

Fold in Pecans by Hand.

Spoon into the Buttered Pan.
Place the Pan in the Freezer for 20 minutes.

Remove and cut into squares.

OPTION:
Peanut Butter Fudge:
Reduce Butter to 4 TBS and Add 1/2 Cup of Creamy Peanut Butter to the Saucepan.
Continue Preparation as directed.

Enjoy!
Peace in the Kitchen.

Baked Scrambled Eggs for a Crowd

This is a great Brunch dish for a family gathering. It's perfect for Christmas morning.

You can easily prepare 2 recipes at the same time for a large gathering.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish

8 TBS of Butter, melted.
24 Large Eggs
2 tsp Salt
Pepper to taste.
2 1/2 C Whole Milk
Options:
Shredded Cheddar Cheese
Chopped Green Onion


Pour melted butter into the Pan.
Swirl it to cover bottom and sides.

In a Large Mixing Bowl:
Eggs
Salt
Pepper to taste.
Whisk well.

Gradually Add:
Milk
Whisking after each addition.
Pour into the Pan.
Bake uncovered for 10 minutes.
Remove and Stir well.
Return to Bake an additional 10 - 15 minutes.



Options: Top with Shredded Cheddar Cheese and Chopped Green Onion during the last 10 minutes of Baking.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Jalapeño Cheddar Cornbread

There's nothing quite like the taste of Cornbread when it's made in a Cast Iron Skillet.

Here's a great recipe made with the addition of Jalapeño Pepper and Cheddar Cheese.

Here's what you'll need:
Preheat the oven to 425 degrees. (Add the Vegetable Oil to the Skillet as it Preheats)
1 - 9" or 10" Cast Iron Skillet.


3 TBS Vegetable Oil
1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños roughly chopped.
1 tsp Salt
3/4 tap Baking Powder
3 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Buttermilk
1/2 tsp Baking Soda dissolved in a bit of Water.


In a Mixing Bowl:
Cornmeal
Flour
Salt
Baking Powder
Whisk well.

Add:
Melted Butter
Stir to create a Sandy Texture.

Fold in the Cheese.

In another Mixing Bowl:
Eggs
Buttermilk
Whisk Well.

Gradually Add this to the Dry Ingredients.
Stir well by hand with a Wooden Spoon.

Pour Batter into the Hot Skillet.
Bake 20 minutes.
Transfer the Skillet to the Stovetop to Cool just until you can handle it.

Invert the Cornbread onto a Rack to cool slightly.
Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

French 75 Cocktail

French 75 is a Cocktail made from Gin, Champagne, and Lemon Peel for Garnish.
It's also referred to a 75 Cocktail or in France, simply...... Soixante-Quinze.

Here's what you'll need:
A Cocktail Shaker with Ice.
2 oz. Champagne
1/2 oz. Lemon Juice
1 oz. Gin.
Lemon Peel for Garnish.

In the Shaker:
Gin
Lemon Juice
Shake well.
Strain into a Champagne Glass.
Top with Champagne.
Garnish with Lemon Peel.

Enjoy!
Peace in the Kitchen!