[Sca-cooks] Recipes

[Tom Vincent]

Found these on an local Italian restaurant's website and thought they all were both delicious and period.  Enjoy !
   
  Duriel
   
  Lemon Roasted Artichokes w/ shaved proscuitto,
pine nuts and lavender honey
Serves 4
  2 lemons, zested and juiced
8 artichokes, cleaned and quartered
8 pieces Parma proscuitto, sliced thin, and julienne
½ cup pine nuts, toasted
1 or olive oil
  Method
In a medium sauté pan toss the artichokes with the lemon juice, zest, oil, salt and pepper to taste.  Roast in a 400 oven for 15 to 17 minutes until artichokes are tender.  Cool to room temperature.  Toss the artichokes with the proscuitto, pine nuts and then drizzle with the lavender honey.
  For the Lavender honey
¼ cup honey
1 T lavender
  Method
Combine in a small pot and cook very slowly for 30 minutes and then strain and cool.
  
Roasted Artichoke Gratin w/ basil arugula insalata
and honey-thyme vinaigrette
Serves 4
  For the gratin
8 artichoke, cleaned
2 oz olive oil
Salt and pepper to taste
¾ cup Grated Parmesan cheese
1 lemon
  Method for the artichokes
Clean and quarter the artichoke, be sure to sore them in water with lemon juice so that they do not turn color.  This can be done 1 day in advance.  Drain the water from the artichokes.  Pre heat the oven to 400.  In a medium sauté pan add the oil, artichokes, salt and pepper and roast in the oven for about 15 minutes.  Remove from the oven and cool.  Just before you are ready to serve sprinkle the Parmesan oven the top of the artichokes and put them back in the oven until the cheese is golden brown.
   For the insalata
½ cup basil
2 cups arugula, washed
¼ cup honey
3 T fresh thyme
½ cup of fresh orange juice
¼ cup 100% olive oil
   Method for the insalata
Whisk the honey, orange juice and thyme together and then slowly add in the oil and season with salt and pepper to taste.  Toss the basil, arugula and vinaigrette together just before serving.
   Plating the dish:  This dish can be served family style or individual.  Remove the artichoke gratin from the pan and top with insalata.
  
Warm Artichoke and green bean salad with feta
and sherry-mustard vinaigrette
Serves 4
  For the Salad
1 lemon, juiced
6 artichokes, cleaned
¼ cup olive oil
5 cloves of garlic, sliced thin
¼ t ground fennel seed
35 green beans, cleaned and blanched
1-cup feta cheese
  Method for the salad
In a medium size sauté pan combine the artichokes, oil, garlic, fennel seed, lemon juice and salt and pepper to taste and roast in the oven at 400 for 15 to 17 minutes.  Remove from the oven and cool to room temperature.  To blanch the beans bring 8 cups of salted water to a boil, add in the beans and cool 3 minutes, stain and then shock them in ice water until cold.  
  For the vinaigrette
1 T Dijon mustard
4 T aged sherry vinegar
3 T 100% olive oil
  Method for the vinaigrette
Whisk together the mustard, sherry and then slowly add the oil and season with salt and pepper to taste.  Set aside.
  Finishing the salad: In a large bowl combine the beans, artichoke, without the cooking liquid and the feta.  Toss with
the vinaigrette, let it sit for 15 minutes and then serve.


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Tom Vincent
Demon Prince (retired)
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It's a good thing the phrase "the tipping point" became a cliche just in time to help us describe global warming. Just a few years ago, we were more or less cruising along on global warming, with maybe 50 years or so to Do Something about it. Suddenly, the only question is how soon to push the panic button, and 10 minutes ago appears to be the right answer. 
- Molly Ivins 
http://www.workingforchange.com/article.cfm?itemid=20595

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Want kids?  Do this horribly over-populated world a favor and adopt one that's already here.
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