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| 2 packages frozen artichoke hearts | 1/2 tsp. oregano |
| 1/4 C olive oil | 2 Tbl. chopped pimento |
| 1/4 C dry vermouth | salt and pepper to taste |
| juice of 1 lemon | 6 large lettuce leaves |
Place frozen artichokes in a small quantity of boiling salted water. After water returns to a boil, cook 4 minutes. Meanwhile, put oil, vermouth, lemon juice, oregano, pimento, salt and pepper into a mixing bowl. Stir to blend. Drain artichokes and add to mixing bowl while hot. Toss well to coat. Cover and put aside for 30 minutes. Stir occasionally. Place a lettuce leaf on each plate. Spoon artichokes over each. For the cocktail hour, spear each artichoke with a toothpick. Serves 6.
Vintner's Salad
(Due to the vinegar, most salads interfere
with the taste of good wine. This one doesn't!)
| 3 heads Bibb lettuce | 1/2 C walnut oil (or substitute olive oil) |
| 1/2 head Romaine lettuce | 2 Tbl. dry red wine |
| 1/2 bunch watercress | 1 Tbl. red wine vinegar |
| 1/2 C walnut halves | 1 tsp. salt |
| 1/2 C shredded Gruyere cheese (optional) | 1/2 tsp. freshly ground black pepper |
| DRESSING: |
Wash and dry the greens. Tear the lettuce leaves into small pieces and arrange in a salad bowl. Add the watercress, walnuts and cheese. Mix the dressing ingredients in a separate small bowl. Pour over the salad at the last minute and toss. Serves 6.
Country Cheese Pie
(Humble, but glorious!)
| 1 9" partially baked pie shell | 1 Tbl. minced chives or scallion |
| 1 lb. farmer cheese | 1 tsp. sugar |
| 6 Tbl. plain yogurt | salt and pepper |
| 1/2 tsp. ground coriander seeds | 3 eggs, well beaten |
| 1/4 tsp. freshly grated nutmeg | 1/4 C grated Parmesan cheese |
Preheat oven to 375 F. Prick
bottom of pie shell and bake for 10 minutes. Meanwhile, mix
together in a bowl the farmer cheese, yogurt, coriander, nutmeg,
chives, sugar, salt (omit if farmer cheese is very salty) and
pepper. Beat with a wooden spoon until smooth. Add eggs and beat
again.
Pour batter into pie shell and smooth the top with a spatula.
Sprinkle with the Parmesan. Bake for 45 minutes or until top is
nicely browned and puffy. Place pie dish on a round platter and
cut in wedges at the table. Serve immediately Serves 8 as a first
course or 4 as a main course.
Tomato Balsamic Vinaigrette
(This naturally low fat dressing is
delicious!)
| 1 large ripe tomato, peeled, seeded, chopped | 1/4 C balsamic vinegar |
| 1 Tbl. minced shallot | 1/4 C extra virgin olive oil |
| 1/2 tsp. minced garlic | salt and freshly ground black pepper, to taste |
| 1/2 C tomato juice |
Place the chopped tomato in a heavy skillet and cook over low heat until all the liquid evaporates. Remove from skillet and allow to cool. Combine with remaining ingredients and mix well. Let stand, loosely covered, at least 2 hours before using. Serve over your favorite salad. Makes just over 1 cup.
Curried Carrots
| 1 lb. fresh carrots | salt and pepper |
| 1 medium onion | 3 Tbl. butter |
| 1/2 tsp. celery salt | juice of 1/2 lemon |
| 1/2 tsp. curry powder | 1/2 C water |
Preheat oven to 375 F. Peel the carrots and onion. Grate both into a mixing bowl. Add celery salt, curry, salt and pepper to taste. Mix well. Butter a 9" pie dish liberally. Scoop carrot mixture into the dish and pat down to smooth the top. Mix lemon juice and water together. Pour over carrots. Cover tightly and bake 1 hour. Serves 4-6.
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