Makes 4 servings
8 ounces (240 g) pencil thin asparagus, tough stems trimmed
Olive oil cooking spray
4 shallots, thinly sliced
2 large eggs
4 large egg whites
1 tablespoon snipped chives, optional
1/4 teaspoon sea salt
Freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1. Cut asparagus spears into 2 1/2-inch (7.5-cm) lengths. Bring a saucepan of water to a boil and cook the asparagus until just tender, about 2 minutes. Drain and place in a bowl.
2. Preheat the broiler.
3. Spray a 9- or 10-inch (23- or 25-cm) nonstick ovenproof skillet with cooking spray and set over medium-low heat. Add shallots and cook, stirring, until they begin to brown, about 2 minutes. Add the shallots to the asparagus.
4. In a mixing bowl, whisk together eggs, egg whites, chives, if using, salt and pepper. Add asparagus/shallot mixture.
5. Spray the skillet generously with cooking spray and return the skillet to the heat. When the pan is hot, pour in the egg mixture and gently shake the pan to evenly distribute the vegetables. Reduce the heat to medium-low and cook until the bottom is set, about 5 minutes.
6. Sprinkle the top of the frittata with Parmesan and place under the broiler to finish cooking, about 1 minute.
7. Cut into wedges and serve.
40 Clove Chicken (Vampire Chicken)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 Cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
2 Sprigs Sage
2 Sprigs Italian Parsley
Ground Pepper to Taste
3 pounds Roasting or Fryer Chicken
3 Stalks Celery
Loaf French Bread - optional Preparation:
Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery. Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken. Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the french bread. Just squeeze and spread onto bread slices.
Amaretto Mocha Cheesecake
2 cups graham cracker crumbs
2 tablespoons sugar
1/4 pound unsalted butter
5 8 ounce packages cream cheese
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon salt
6 large eggs
1/3 cup amaretto
2 tablespoons Instant coffee
1 cup sweetened whipped cream
Combine crust ingredients in food processor; press into bottom and sides of 9 inch springform pan. Freeze while making filling. In a bowl, beat cream cheese until fluffy. Gradually beat in sugar, flour and salt. Beat in eggs, one at a time, beating well after each addition. Mix amaretto and coffee until coffee is dissolved. Beat this mixture into cream cheese. Pour into crust. Bake at 350F for 1 hour or until firm when touched in center. Refrigerate immediately. When ready to serve, remove sides of pan and decorate top of cake with rosettes of sweetened whipped cream or topping. Dust rosettes with additional crushed instant coffee.
3 large green bell pepper
2-1/2 cups cooked rice
1-1/2 cups (8 oz) peeled shrimp
2 eggs, slightly beaten
1/2 cup each finely chopped onions and celery
1/4 cup chopped jalapeno peppers
2-1/2 tbs melted butter or margarine
1 tbs lemon juice
1/2 tsp salt
Dash of Tony Chacherie's Seasoning
1/2 cup of bread crumbs
Cut the peppers in half lengthwise, remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain. Combine rice, shrimp, egg, onions, celery, jalapeno peppers, 2 tbs butter, lemon juice, salt, and pepper. Fill pepper halves with rice mixtures. Combine bread crumbs and pepper seasoning with remaining butter. Sprinkle over peppers, Sake at 350F for 30 minutes or until heated through
2 tbsp olive oil
6 large beets, washed and trimmed
3 large cloves garlic, peeled
1 small onion, sliced thinly
2 leeks, bottoms only, finely chopped
1 granny smith apple, peeled, cored and diced
1 small turnip, diced
2 cups vegetable stock
juice of 1/2 lemon
3 tablespoons rice wine vinegar
salt and pepper to taste
zest of 1 orange
1 cup sour cream
juice and zest of 1 orange
2 tbsp chopped fresh dill
2 tbsp toasted walnuts
Place the beets and garlic cloves in a pot; cover with cold water and
bring to a boil. Reduce the heat and simmer, uncovered for 30-45
minutes, until the beets are tender.
While the beets cook, heat the olive oil in a large, heavy saucepan over
medium-low heat. Add the sliced onion, leeks, green apple and turnip.
Cook slowly until tender, about 15 minutes.
Rinse the beets under running water until cool to the touch, the peel
should slide off easily. Cut into quarters.
Place the beets, garlic cloves, onion mixture and the stock in
the work bowl of a food processor and process until smooth.
Season with the lemon juice, rice wine vinegar, salt and pepper. Cover
and chill the soup.
Combine the sour cream and orange zest and set aside.
Ladle the soup into chilled bowls, completing each serving with a dollop
of orange cream and a sprinkling of walnuts and dill.