Caprese Salad

caprese-salad

Amounts depend on crowd size

INGREDIENTS

  • Sliced fresh tomatoes
  • Sliced fresh mozzarella
  • S & P
  • Quality finishing olive oil
  • Balsamic glaze (available in grocery stores or you can make your own by reducing good quality balsamic vinegar to a thick syrupy consistency over low heat)
  • Fresh basil leaves
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Mrs. Artinian’s Carrot Cake

Carrot-Cake-023
Serves 10-12
Ingredients for Cake:
  • 2 tablespoons unsalted butter
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoon vanilla extract
  • 1/3 cup fresh pineapple, crushed
  • 2 cups carrots, peeled and coarsely grated
  • 1 1/3 cups loosely packed shredded, sweetened coconut
  • 2 cups finely chopped walnuts

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Roasted Grapefruit Martini

The number of grapefruits will depend on the number of drinks desired. 2 extra large fruits can generate enough juice for 4 – 6 drinks.  I make lots, and freeze the juice for later use!
Ingredients:
  • Fresh Grapefruit
  • 1 C. Raw Sugar plus more for sugaring the martini glass rim
  • 1 C. Water
  • Vodka
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Killer Brownies

brownie 1
A Brownie Warning:
THESE ARE RICH; SERVE SMALL BITES OR YOUR HEAD WILL SPIN!
Ingredients
  • 2 boxes of german chocolate cake mix
  • 1 med can of evaporated milk
  • 3 sticks butter (melted)
  • 2 14 oz bags of craft caramels
  • 2 cups chopped pecans or walnuts
  • 2 cups of semi sweet choc. chips

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Short Rib Ravioli

short-ribs-2-ways

(Short Rib recipe published in The Way We Cook. I prepare this recipe over 2 days. It makes my life easier.)

Short Rib Ravioli

Short Rib Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 large sweet onions
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 C balsamic vinegar
  • 1 C low sodium soy sauce
  • 1/2 C dry white wine
  • 1/2 C water
  • 1/2 C dark brown sugar
  • 8 short ribs
  • 4 garlic cloves
  • 2 whole star anise
  • 1 bay leaf
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Tomato Basil Soup & Toasted Grilled Chicken Sandwiches

Tomato Soup with Basil & A Grilled Chicken Sandwich
This soup is modified from Food & Wine’s Chunky Tomato Soup (Steven Satterfield)
This soup can be made ahead and refrigerated for 2 days.
Tomato Soup with Basil & A Toasted Grilled Chicken Sandwich 

Ingredients:
  • 1/8 cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 4 thyme sprigs
  • 3 tablespoons tomato paste
  • Salt and freshly ground pepper
  • 4 cups water
  • Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved
  • 1 bunch fresh basil
    • Directions:
  • In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme. Tear the basil and place into the soup. Puree with an immersion blender or tabletop blender till of desired consistency.

    • Note: If using a tabletop blender to puree the soup, only fill the blender by 1/2 or the pressure from the heat may cause the lid to blow off. Trust me, I bought the tee-shirt a few years ago! For safety’s sake, lay a kitchen towel over the blender’s lid and press down firmly while operating.

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