Stuffed Artichokes

Stuffed Artichokes

Serves four

You will need:

4 large artichokes, trimmed

For the filling:

12 tbsp seasoned bread crumbs

2 tbsp grated Romano cheese

1/2 tsp black or red pepper

1 tbsp fresh chopped parsley

5 tbsp olive oil

1 tbsp white wine

2 cloves finely chopped garlic

1/2 fresh lemon

With a knife, cut 1/2 an inch off the tops of each artichoke. Then take a scissor and trim each leaf. This will remove the spiny thorns off the tip of the leaves.

Cut the bottom stem to flatten the artichoke bottom, so the artichoke can stand alone.

Place the artichokes in a large pot with 4-5 inches of lightly salted water and the 1/2 lemon, cut into half again.

Bring to a boil, then reduce to a simmer. Simmer for 60-75 minutes.

Artichokes can be pre-cooked 1-2 days in advance and stuffed when needed.

If you decide to cook in advance, cool and save the artichokes in the cooking liquid.

For the filling, mix all of the ingredients together in a medium bowl. With a small teaspoon, evenly spoon the bread mixture between each artichoke leaf, making sure to evenly distribute the mixture between all four artichokes.

After stuffing, place the artichokes in a baking dish.

Add one cup of the cooking liquid to the bottom of the baking dish.

Cover with foil and bake in a 365 degree oven for one hour.

Remove the foil during the last five minutes of baking.

The artichoke leaves should pull from the artichoke easily.

Serve one artichoke per person.

Short Ribs of Beef

Short Ribs of Beef

(4 portions)

8 pieces of short ribs, about 6 oz each

1 oz of olive oil

1 shallot, chopped fine

1 clove of garlic, chopped fine

1 carrot, chopped fine

1/4 stalk of celery, chopped fine

1 medium tomato, peeled and chopped fine

1/2 cup of red wine

2 tbsp of balsamic vinegar

16 oz of sodium-free beef stock

2 bay leaves

3 sprigs of fresh marjoram

3 sprigs of fresh thyme

Black pepper to taste

Heat a large skillet, or as I prefer to use, a large cast iron pot with lid, on medium high heat. Add oil and brown short ribs on all sides until nice and brown.

Remove ribs and hold on the side.

Add garlic and shallots. Saute for about 4 minutes.

Add the remaining carrots, celery, tomatoes and herbs. Saute for another 4 minutes.

Add red wine and vinegar and stir well. Make sure to scrape the bottom of the pan to release any caramelization.

Add beef stock and place ribs back in pot, evenly separated.

Simmer on low heat for about 2 hours, until fork tender.

During the simmering you want to maintain a 1/2 inch of liquid on the bottom of your pot.

If the liquid should become lower, add a little water, stock or red wine - depending on your preferences.

When complete, serve with one of the potato recipes posted earlier.

I like tender short ribs that hold their shape. Some have asked for a more tender/fall apart texture.

If you prefer the fall apart type, just add about 45 minutes to the cooking time, but be sure to maintain the liquid on the bottom of the pot.

Enjoy!

Stuffed Roasted Tomatoes

Stuffed, Roasted Tomatoes

Serves 6

6 medium sized tomatoes

1/2 cup seasoned bread crumbs

1 tbsp grated cheese

2 tbsp olive oil

1 tsp fresh chopped parsley and oregano

Black or red pepper to taste

Remove the core and a little additional tomato flesh from each tomato, creating an opening that is 1 1/2 inches wide and an inch deep.

Mix the bread crumbs, cheese, oil and herbs, and add the seasoned bread mixture, filling each tomato evenly.

Rub tomato skins with oil and bake in a 425 degree oven for about 20-25 minutes.

Serve on a white platter sprinkled with fresh basil for a beautiful presentation.

Roasted Tomatoes

Fresh Roasted Tomatoes

Serves 6

6 medium whole tomatoes

12 cloves of garlic, un-peeled and lightly crushed

6 sprigs of fresh thyme

1/2 cup of a good olive oil

Kosher salt and black pepper to taste

Place tomatoes, garlic, and thyme in a rimmed baking dish.

Drizzle 1/4 cup of oil on top of tomatoes.

Season with salt and pepper and place in a 425 degree oven for about 25 minutes, until the skins soften and begin to split.

Occasionally brush with oil during baking.

Transfer the tomatoes and garlic to a serving dish and serve with a nice crusty bread.

*Roasted tomatoes go well over a bed of cooked pasta.

Boil your pasta, reserving 1/4 cup of pasta water.

Drain and toss in remaining olive oil, and pasta water. Garnish with fresh herbs - parsley, oregano, basil, or rosemary.

Serve with grated cheese and black or red pepper to taste.