CREAM CHEESE PANNA COTTA WITH SMOKED SALMON SALAD

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  • 2 cups heavy cream
  • 1 cup cream cheese
  • 2 t. lemon zest
  • 1 ½ t. kosher salt
  • 1/8 t. black pepper
  • ¼ cup cold water
  • ¼ oz. gelatin

Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl.  Let sit for 5-10 minutes.  While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat.  Then turn off the heat.  Add the gelatin mix and stir until combined.  Put the panna cotta in small bowls or glasses.  Chill for 1 hour.  Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.

  • ½ cup fine dice tomato
  • ¼ cup fine dice red onion
  • 2 T. capers
  • 1 cup fine chopped smoked salmon
  • 1 t. lemon zest
  • 1 T. fine chopped parsley

You can make it a day ahead of time.

CHICK PEA SNACK

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  • 2  15 oz. cans of chick peas dried thoroughly on a paper towel
  • 2 T. olive oil
  • 1 t. sea salt

Toss Chickpeas with oil.  Sprinkle with salt and toss gently again.  Spray a baking sheet with Pam.  Transfer chickpeas in an even layer to the prepared baking pan.  Bake, shaking the pan ½ ways through, until chickpeas are crunch.  50 minutes to an hour.  350 degrees.  Cool for at least one hour.  They will become crunchier and harder as they cool.  Best eaten within one day. 

BLACK BEAN AND CORN SALAD

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  • 1 can black beans drained and rinsed
  • 1 package of frozen corn thawed
  • 3 scallions sliced thin
  • ½ red pepper chopped finely
  • 8 oz. cheddar cheese grated

Make or buy a dressing with soybean oil, cider vinegar, onion, salt, garlic, and whatever herbs you like.  I use onion powder and garlic powder.

CHEESE COOKIES FROM MARY ANNE DAWSON

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  • One stick butter softened
  • One cup flour
  • One package Kraft sharp cheddar cheese fine shred (8 oz)
  • Mix the above together.  Add:
  • One cup Rice Krispies
  • ½ cup chopped pecans
  • 1/8 tsp. Cheyenne pepper

Roll into balls.  Flatten slightly.  Fork top.
Bake at 350 degrees for about 20 minutes.

STROZZAPRETI NORCINA

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  • ¼ cup olive oil
  • 3# Italian sausage
  • 1 onion minced
  • 8 cloves garlic minced
  • 2 cups white wine
  • 3# fresh tomato sauce
  • 2 cups heavy cream
  • White truffle oil to taste
  • 3# strozzapreti
  • 1 cup chopped parsley
  • Parma to taste

Heat oil.  Add sausage (out of casings), onion, garlic and sauté.  Add wine and simmer until evaporated.  Add tomato sauce.  Bring to boil, reduce heat and simmer for 10 minutes.  Add cream and truffle oil.  Stir and simmer for 10 minutes.  I usually simmer mine longer.

ENDIVE AND PANCETTA SALAD

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  • ½ POUND CURLY ENDIVE, CLEANED AND CUT INTO LARGE PIECES
  • 4 OZ. PANCETTA FINELY CHOPPED
  • 3 GARLIC CLOVES
  • 10 SPRIGS ITALIAN PARSLEY, LEAVES ONLY, FINELY CHOPPED
  • 2 T. olive oil
  • Salt and pepper

Soak endive in bowl of ice for ½ hour.  Drain and dry. Place
oil in medium skillet.  When warm, add chopped pancetta, garlic and parsley until all the fat in the pancetta is rendered-about five minutes.  Stir constantly with
wooden spoon.  Season with salt and pepper.  When ready immediately pour over
endive, mix well and serve.  You can use Kale or arugula with this also, but the endive is the best.

PASTA WITH BASIL PESTO SAUCE

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1 pound of gemelli

2-3 cups young fresh basil leaves

½ cup olive oil

6 T. Parmigiano grated

2 T. Pecorino grated

2 cloves garlic

1 T. pine nuts

Salt                      

Wash and pat dry basil.  Crush a clove of garlic in the
mortar and add some basil (30 leaves per clove) and then a sprinkle of
salt.  Use the mortar to tear the basil until it turns into a bright green oily liquid.
Repeat the process until all of the basil and garlic are added.  Add the pine nuts and gently crush them into the mixture.  Next add the cheese.  When the cheese is mixed in, slowly drizzle in the olive oil and mix together.  At this point the pesto is ready to use. Cook the pasta, retaining some of the cooking water.  Drain the pasta and place it in a serving bowl.  Slowly mix in the pesto sauce and a few
tablespoons of cooking water as necessary if it looks dry.  Serve immediately with cheese.

PASTA: LINGUINE WITH MUSSELS

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  • 1 POUND LINGUINE

  • 2 POUNDS MUSSELS SCRUBBED WELL

  • ½ CUP OLIVE OIL

  • 1 CUP DRY WHITE WINE

  • 1 POUND CHERRY TOMATOES HALVED

  • 4 CLOVES GARLIC CHOPPED COARSLEY

  • 2 T. Italian parsley chopped

  • Salt and pepper

Remove any mussels that are broken and which do not close immediately if tapped.  Scrub the mussels well with a wire sponge or brush.  Bring a large pot of salted water to boil for pasta.  In a large skillet, add a few tablespoons of olive oil and sauté half of the garlic until golden.  Add the mussels and cover.  Cook for about 5-10 minutes or until the shells open – discarding any mussels that do not open.  Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells.  Place all shelled mussels back into the
skillet with the remaining liquid.  In a separate skillet, sauté the remaining garlic in about ½ cup of olive oil.  When golden add the wine and tomatoes and
simmer over medium heat for about 10 minutes.  Add parsley, salt and pepper to taste.  Add this mixture to the large skillet containing the mussels and heat
together.  Add back the mussels remaining in their shells.  Meanwhile prepare the
linguine until al dente.  Drain and add to skillet with mussels.

RISOTTO FROM LIA ARNOLD

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  • ½ cup butter

  • 1 small onion

  • 1/3 pound field mushrooms

  • 1 cup dry white wine

  • 3 cups Arborio rice

  • 7 cups meat/chicken stock

  • ¼ cup parmegiano

Melt  half the butter in heavy pan and sauté onion until transparent not brown.  Slice mushrooms and add to pan.  Pour in wine and cook until almost evaporated.  Add rice and continue cooking until rice begins to change color.
Add ½ cup of stock.  Cook until absorbed.  Add another ½ cup and continue
like this until all stock is gone – about 20 minutes.  Add rest of butter and cheese, stir, cover and leave risotto to settle for about 2-3 minutes before serving.

SALAD FROM SANDIE KNOLLENBERG

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  • ½ cup olive oil

  • 3 T. red wine vinegar

  • 1 ½ t. sugar

  • 1 ½ t. mustard

  • 1 clove garlic finely chopped

  • ½ t. salt

  • Pepper to taste

Wisk all the above together for the dressing

  • ½ cup sugar

  • ½ cup pecans

Combine in skillet.  Cook over medium heat until sugar is melted.  Cool and break apart.

  • 1 head of leaf lettuce torn

  • 3 pears cored and chopped

  • 5 ounces of Roquefort and Feta cheese

  • 1 avacado chopped

  • 1 red pepper cut in strips

  • Pomegranate seeds

  • ½ cup thinly sliced green onions