Dampfnudeln mit Vanillesoße

1 1/2 tsp. active dry yeast
4 tbsp. sugar, divided
1/4 c. lukewarm water (110°F)
3/4 c. lukewarm milk (110°F)
4 tbsp. melted butter, divided
1/4 tsp. salt
2 1/2 c. sifted all purpose flour, or more if necessary
1/2 c. cold milk

Dissolve yeast and 1 tablespoon sugar in the warm water. Let stand 5 minutes, or until bubbly.

In a bowl, stir the milk, melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt until dissolved. Add the bubbling yeast mixture and then the flour, beating until a smooth dough forms. Add flour as necessary, until the dough can be formed into a soft ball.

Turn dough out onto a lightly floured board and knead for 5 minutes. Place it back in the bowl, which has been lightly greased or sprayed. Let rise in a warm place until doubled, about 45 minutes.

Punch dough down, divide into 12 pieces, shape the pieces into balls. Place the balls 2 inches apart on a lightly oiled baking sheet, cover with a clean towel and let rise in a warm spot until doubled, about 45 minutes.

Melt 2 tablespoons butter in a 10 inch skillet or saucepan with a tight lid. Stir in 2 tablespoons of sugar and the milk and bring to a boil. Reduce heat to low, arrange the dumplings in the saucepan and cover. Simmer for 25 minutes without peeking and then check. Keep simmering until the dumplings have absorbed all the liquid. Remove from heat but keep warm until serving.

Vanillesoße

4 egg yolks, lightly beaten
1/2 cup sugar
2 cups milk
1 tsp. vanilla extract

Beat the egg yolks and sugar together until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.

Bring the 2 cups of milk to a boil in a heavy 2-quart saucepan and then pour over the egg yolks in a thin stream, using a whisk or electric mixer to stir constantly. Pour back into pan and heat without boiling until mixture coats the back of a spoon. Remove pan from heat and stir in vanilla extract.

Serve the Dampfnudeln on a dish bottom side up and pour the vanilla sauce over. Savor this sweet and unusual dessert, because this is the first and last time you will ever make it!

Lasagna alla carbonara

15 no-cook lasagna nooles
4 tbsp. butter
6 cloves minced garlic
2 ¼ c. heavy cream
1 tsp. kosher salt
1 tsp. black pepper
¼ c. pecorino cheese
1 c. grated parmesan cheese
2 c. shredded mozzarella cheese
1 c. chopped pancetta

1 ½ c. chopped roasted chicken
1 ½ c. frozen peas
1 tsp. dried basil

Heat olive oil in a small skillet. Sautée half the garlic; add pancetta and chicken. Cooked through. Remove and drain meat on paper towel. Use drippings as base for sauce.

Sauce: Pour drippings into sauce pot. Add butter, and cook on medium heat until it begins to melt. Add remaining garlic, cream, salt, pepper, pecorino, and parmesan cheeses. Stir well, then add in one cup of the mozzarella cheese. Stir often until sauce begins to thicken, roughly ten minutes.

Preheat oven to 375 degrees.

Once sauce has thickened, ladle some into lasagna pan, enough to lightly coat the bottom of the dish. Place layer of lasagna noodles on the bottom. Add layer of meat, peas, more grated parmesan cheese, and a bit more mozzarella cheese on the top. Ladle more sauce, and repeat with three more layers: noodles, meat. and cheese, then sauce. Cover with the last few sheets of lasagna noodles, and cover the top with the cheese sauce. Sprinkle with any remaining mozzarella cheese.

Cover with aluminum foil and cook for 25 minutes. Then remove the foil, and place back in the oven, cooking uncovered for an additional 5-10 minutes. Let cool for about 15 minutes.

Homegrown tomatoes

2 tomatoes from the Mayo backyard garden

Olive oil

Salt

Delicious!

Tip-toe tilapia

1 filet tilapia

1/4 c. mayonnaise

1 tsp. basil

1/2 tsp. paprika

1 tbsp. lemon juice

1 tbsp. olive oil

1 c. bread crumbs

Salt and pepper to taste

Preheat oven to 450°. Mix mayonnaise, lemon juice, olive oil, and spices in a small bowl. Coat both sides of fish with mixture, then dip into bread crumbs, covering entire surface. Move around the kitchen on your tip-toes to avoid aggravating your heel. Lay tilapia filet in a small baking dish and bake 12-15 minutes or until golden brown and crunchy. Put your foot up and enjoy the last of the tilapia excavated from the archaeologist's freezer.

One-footed pizza

1 whole-wheat ready-made pizza crust

1 c. marinara sauce

1 c. shredded mozzarella cheese

1/2 c. ripe black olives

1/2 dry pint sliced mushrooms

2 tbsp. olive oil

salt and pepper to taste

Prepare the pizza crust with olive oil. Cover with a layer of mozzarella cheese, then add salt and pepper. Add layer of mushrooms, then black olives. Finish with a thin layer of cheese and more salt and pepper. Bake at 450° for 10-12 minutes. Slice into quarters, put your foot up, and enjoy with a side of grapple!

Cucumber and sweet apple salad

2 big and strong cucumbers

2 sweet and crisp apples

1 bunch fresh mint

2 tbsp. honey

2 tbsp. rice vinegar

1 tbsp. lemon juice

1 tbsp. olive oil

Chop cucumber and apple into small pieces. Finely chop mint leaves and toss with cucumber and apple in a bowl. Mix other ingredients in a small bowl, then toss with fruit mixture. Cucumbers and apples are the perfect complements! ¡Vivan pepino y manzana dulce!

Everyday crunch lunch

1 lb. peeled baby carrots

1 dry pint grape tomatoes

3 tbsp. light cream cheese

8 whole-wheat woven crackers

Arrange on a plate. Serve with a tall glass of water for lunch every day in the summer!

Everyday smoothie

1 c. peach yogurt

1 c. frozen blueberries

1 c. frozen strawberries

1 banana

3 c. leaf spinach

1 c. apple juice

5 ice cubes

Blend and drink through a long straw. Enjoy!

Tilapia for one

1 1/2 c. chopped cilantro

2 tbsp. vegetable oil
1 tbsp. chopped canned chipotles in adobo
1 tbsp, water
1/2 tsp. ground cumin
4 tilapia fillets

Preheat broiler to high heat. Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes. Serve with brown rice, broccoli, and plenty of yellow squash.

Roast chicken with chick peas and cherry tomatoes

1/4 c. extra-virgin olive oil
4 garlic cloves, pressed
1 tbsp. paprika
1 tsp. ground cumin
1/2 tsp. dried crushed red pepper
1/2 c. plain yogurt or Greek yogurt
4 small chicken breasts
1 15-oz. can garbanzo beans (chick peas), drained
1 12-oz. container cherry tomatoes
1 cup chopped fresh cilantro

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce. Add plain steamed asparagus as a side dish. Best when accompanied by a fizzy fruit beverage. Haben Sie Durst? Dann trinken Sie Apfelsaft!

Chili con chompipe

1 1/2 lbs. ground turkey breast

4 c. chicken broth

1 c. red wine

1 can diced tomatoes

2 habanero peppers

1 lb. carrots, cubed

1 lb. pinto beans

1 lb. kidney beans

1 white onion (cubed)

4 garlic cloves

Cook for 4-8 hours over low heat or in slow cooker. Cook longer if using raw beans. Season with salt and pepper to taste.

Chicken with crimini mushrooms and tomatoes over rotini pasta

1/2 white onion

3 garlic cloves

2 tbsp. butter

1/2 lb. chicken breast

1/2 lb. crimini mushrooms

1 bunch green onions

5 tomatoes on the vine (as depicted here)

1 can of tomato paste

6 bay leaves

1/4 pound light sour cream

1/2 cup white cooking wine

Sautée onion and garlic in butter. Add cubed chicken breast, sliced mushrooms, and chopped green onion. Cube tomatoes and add with tomato paste, bay leaves, sour cream, and wine. Simmer and reduce for thick sauce. Serve over rotini pasta.

This sauce turns out very spicy, so there must be a secret ingredient not listed here. Use your excavation skills and try to figure it out. Resist the hegemony of traditional culinary discourse. Attend to your particular context and remain aware of yourself as participant observer. The spicy ingredient will make itself known, most likely through click sounds (which are among the oldest sounds). Enjoy!

Chicken enchiladas with chipotle cream sauce

1 rotisserie chicken, shredded
salt and pepper
1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons minced jalapeno
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup Ro*Tel tomatoes, drained
2 cloves garlic, minced
1 1/2 cups shredded jack cheese, divided
12 corn tortillas

For the sauce:
2 tablespoon butter
1/2 cup diced onion
1 chipotle pepper in adobo, finely minced
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1 cup sour cream, at room temperature

Heat the vegetable oil in a medium skillet over medium heat. Once it shimmers add the onion and jalapeno. Cook until they begin to soften, about three minutes. Add the spices and cook for one minute more, or until the spices become very fragrant.

Add the Ro*Tel and garlic and cook until the garlic is fragrant, about a minute. Add the diced chicken and turn to coat then turn off the heat and add one cup of shredded cheese. Set aside to cool slightly.
Wrap the toritllas in a damp towel and heat in the microwave for thirty seconds, flipping half way through. Heat until the tortillas are warm and slightly steamy.

In a medium pan over medium heat melt the butter. When it begins to foam add the onion and chipotle pepper. Cook until the onion is very tender, about six minutes. Add the garlic and cook for thirty seconds. Add the flour and cook for one minute before adding the chicken broth. Whisk until the mixture is smooth and bring to a simmer.

Reduce the heat to low and add the sour cream. Whisk until completely blended. Cook over low heat until the sauce is warm, but do not allow the sauce to simmer or it might break.

Many thanks to Evil Shenanigans for such delicious shenanigans!

Spicy turkey chili with vegetables and sour cream

1 1/2 lb. ground turkey breast
1/2 white onion, chopped
1 1/2 c. chicken broth
4 cloves garlic
2 habanero peppers, diced
1 c. white cooking wine
1 can yellow corn, drained
2 cans diced tomatoes
3 c. kidney beans
1 green bell pepper
1 red bell pepper
1/4 lb. sour cream

Sautée onion and turkey breast with olive oil or butter. Season with salt and pepper. In slow cooker, combine meat with chopped vegetables, broth, wine, and sour cream. Cook for four hours on high heat.

Serve on a cleared kitchen table. Goes nicely with a carefully mapped out and agreed upon agenda for the rest of the evening that includes product packaging, general hijinks, and other shenanigans.

Roasted color vegetables over four-cheese ravioli

1 package grape tomatoes
6 miniature zucchini
1 summer squash
4 cloves garlic, crushed
2 tbsp. fresh parsley
1/4 c. olive oil
salt and pepper
1 c. shaved parmesan cheese
2 tbsp. crushed red pepper
250 g. fresh four-cheese ravioli

Preheat oven to 400°F. Slice squash and zucchini into thin round pieces. Peel and crush the garlic. Coat the surface of a large baking pan with olive oil. Spread out the squash, zucchini, and grape tomatoes and drizzle with more olive oil. Add garlic, parsley, red pepper, salt, pepper, and shaved parmesan cheese.

Place pan in heated oven and roast for 20 minutes, stopping halfway through to stir vegetables. Prepare fresh ravioli according to package directions. Serve vegetables over ravioli and add more parmesan and red pepper to taste.

Best enjoyed on the sofa when excavation tools, string-a-pits, and a pouch laminator have overtaken the kitchen table.

Strawberry habanero tofu sauce over whole wheat spaghetti

1/4 stick butter
1/2 white onion
1/2 lb. chicken breast
1/2 lb. white mushrooms
2 cans diced tomatoes
1 Habanero pepper
salt and pepper to taste
1/4 c. sour cream
1/4 c. white cooking wine
1/2 lb. firm tofu
3 laurel leaves
1/4 lb. strawberries
1 tsp. honey

This recipe requires a special Gemüsehobel all the way from Germany. Once you have cut everything up into perfectly shaped little pieces, simmer together until chicken is cooked and sauce has a nice consistency. Serve over whole wheat pasta.

The heat of the Habenero is tempered by a cucumber-dill salad in light yogurt sauce. Serve this only if you can use a Gemüsehobel all the way from Germany to slice the cucumbers as thinly as possible.

die Gemüsehobel

Fuji apple sake mango sorbet

2 or 3 fresh mangoes
1/2 c. sugar
1 lemon
1/4 c. Hana Fuji Apple Sake

Purée mango slices with a small amount of water until smooth. Add half the sugar, then continue until the taste is right. Do the same with the juice of the lemon. Add the sake and continue to blend.

Pour mixture into ice cream maker and churn until mixture is the consistency of soft-serve ice cream. Place in freezer for about an hour until firm.

Lasagna with hot italian sausage and mushrooms

2 tbsp. olive oil
2 8-ounce packages sliced baby bella mushrooms
1 large onion, chopped
2 tbsp. Italian seasoning blend
1 lb. hot Italian sausages
3 garlic cloves, pressed
1 c. dry red wine
4 c. marinara sauce
1 9 oz. package no-cook lasagna noodles
1 15 oz. container ricotta cheese
4 c. Italian blend grated cheese

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2/3 cup marinara sauce over bottom of 13 x 9 x 2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Pairs nicely with Girl Scout Thin Mints and Samoas.

Chicken carrot cream sauce with striped quill pasta

1 white onion
2 chicken breasts
1 lb. carrots
1/2 lb. cut green beans
1/4 lb. cashew nuts
1 c. white cooking wine
2 c. sour cream
salt and pepper to taste
curry and parsley to taste

Sauté onion until translucent. Add cubed chicken, cubed carrot, cut green beans, and cashew nuts. Mix in white cooking wine, sour cream, and spices.

Serve over white penne rigate noodles. Save leftover noodles and sauce together in one container. This dish is especially exquisite when reheated the following day with a box of Junior Mints for dessert.

Spicy black-eyed pea and tomato soup

5 slices bacon cut into small pieces
2 jalapeño peppers, finely chopped
1 garlic clove, minced
1 pinch black pepper
1 pinch salt
3 c. beef broth
3 c. swiss or cheddar cheese, grated
1 c. chopped onion
2 cans diced tomatoes
4 15-oz. cans black-eyed peas

Sauté bacon in large saucepan until lightly browned. Add onion, jalapeños, tomatoes, garlic, salt, and pepper to bacon drippings; sauté five minutes. Add broth. Add peas to mixture. Add cheese and simmer gently until cheese is melted.

Mother's hot water cornbread

1 1/2 c. self-rising cornmeal
2 c. boiling water
3 tbsp. vegetable oil

Place cornmeal in a mixing bowl. Bring water to a boil in a tea kettle or pan. Pour oil in skillet on high heat. Pour water slowly over cornmeal until it is thick enough to spoon into hot oil. Reduce heat a little and brown on each side, using spatula to press flat after turning once, being careful not to burn. Place cornbread on plate with paper towel to cool.

Be sure to make enough of this so an archaeologist can have seconds, because he really likes it!

Savory shrimp and couscous with cucumber-dill salad

1 c. baby shrimp
4 c. chicken broth
1 tbsp. butter
1 package couscous-orzo-garbanzo blend (such as Trader Joe’s Harvest Grains Blend)
2 cucumbers
1/2 c. plain yogurt
2 tsp. dill
1 tsp. salt

Cook shrimp in chicken broth. Transfer to pan and sauté in butter. Cook couscous blend in chicken broth. Add shrimp to couscous. Practice acting as though you selected and blended the grains yourself instead of opening a pre-mixed package.

Peel cucumbers. Cut in long quarters and slice. Add yogurt, dill, and salt.

Striped chicken vegetable pot pie

2 or 3 chicken breasts chopped
2 tbsp butter or margarine
2 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 small carton heavy cream (1 cup)
1/8 tsp thyme
1/2 cup chicken broth
1 small bag frozen peas and carrots
1 tablespoon chopped onion
1 rolled pie crust

To prepare roux, melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling stirring constantly. Stir in chicken and vegetables.

Pour into casserole dish. Place thin strips of pastry across top. Cook at 400° in a preheated oven for 35-40 minutes until golden brown and bubbly.

Be sure to eat a healthy portion to build up strength for the archaeologist-comrade dance party.

Philippine chicken adobo

4 lbs. chicken thighs
1 1/2 c. rice vinegar
1 1/2 c. coconut milk
1/8 c. soy sauce
8 peeled garlic cloves
3 hot chilies
2 tbsp. honey
bay leaves and black pepper to taste
green asparagus
white basmati rice

Combine all marinade ingredients. Add chicken thighs and coat. Refrigerate overnight.

Place chicken and marinade in pot and bring to a boil. Immediately reduce heat and simmer, stirring occasionally, until the chicken is cooked through.

Heat broiler. Transfer chicken pieces to large bowl, raise heat to medium-high, and reduce sauce until it is the consistency of cream, about ten minutes. But even if the sauce separates, it is still delicious! Remove bay leaves and chilies.

Place chicken pieces on a roasting pan under broiler until sauce begins to caramelize. Remove, turn chicken, baste with sauce, and repeat.

Prepare the basmati rice. Cook asparagus in salted water with 2 tbsp. butter and 1 tsp. sugar. While eating, be sure to guard every bite on your plate so an archaeologist doesn’t steal the most delicious piece.

Baked salmon with new year's vegetables

one large or two small organic salmon filets
one lemon
2 tbsp. olive oil
salt, pepper, and ground thyme
5 small yellow potatoes
one small onion
2 tbsp. minced garlic
1/8 c. heavy cream
1/2 stick salted butter
3 c. French cut green beans
long grain and wild rice box mix

Salmon: Coat the bottom of a small baking dish with olive oil and lay salmon filets skin-side down. Rub olive oil, salt, pepper, and thyme on the top of the filets, and squeeze the juice of one lemon. Bake at 350° for 35-40 minutes.

Vegetables: Peel potatoes or remove eyes only; cut into quarters. Boil water in a large saucepan and add potatoes. Sautée chopped onion and minced garlic in 2 tbsp. butter until brown and fragrant. Drain potatoes and return to pan. Mash with onions, garlic, butter, and cream until desired consistency.

Place green beans in a colander and steam over boiling water. Prepare rice mix according to package. Serves one archaeologist and one comrade.

Spicy shrimp and chicken Pad Thai

1/2 c. fish sauce
1/2 c. tamarind pulp
1/3 c. light brown sugar
crushed red pepper to taste
8-10 medium shrimps, peeled and deveined with tails on
1 boneless chicken breast
2 eggs
2 tsp. minced garlic
1 minced shallot
2 tbsp. pickled turnips
1 lime
1 c. mung bean sprouts
handful garlic chives
1 red hot chili pepper
3 tbsp. crushed peanuts
4 tbsp. vegetable oil
2 c. rice stick noodles

Pad Thai sauce (prepare in advance):
Combine the fish sauce, tamarind pulp, and brown sugar in a small saucepan. Simmer while adding crushed red pepper a teaspoon at a time to taste. Set aside.

Soak the rice noodles in lukewarm water until soft but firm, the consistency of al dente pasta. Heat a large wok over high heat until very hot, to the point of smoky.

Add a splash of oil, about 3-4 tablespoons. Add the chicken first, cook, stirring vigorously, until it’s half way done, about 1-2 minutes, then add a tablespoon or two of the sauce to flavor the chicken. Add the garlic, shallot, and red hot chili pepper.

Add the noodles, about 2 loosely packed cups for one portion is my standard, and then a ladle about ¼ cup of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don’t let it lump together. If the sauce evaporates too quickly and the noodle isn’t quite ready, sprinkle a bit of water and keep stirring.

When the noodle is ready, push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together. If an archaeologist tries to distract you with questions, try to ignore him. This will be difficult because he is very charming. Do your best.

Add the shrimps, pickled turnips, ground peanuts, and beansprouts. Keep things moving. Add more sauce if it looks a little pale. When the shrimps are done, add a handful of garlic chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
Serve with red hot chili sauce, crushed peanuts, brown sugar, and lime wedges. Makes 3-4 servings.

Chicken breast with black cherry cream sauce

1 white onion
1 tbsp. butter
1/2 c. light cream
1/4 c. roasted sesame seeds
1 tbsp. soy sauce
1 tbsp. curry paste
1/8 c. black cherry jam
1/4 c. white cooking wine
1/2 red kidney beans
salt and pepper to taste

Sautee cubed onion in butter. Add ingredients and reduce until thickened. Serve over medium whole wheat shells.

Ensalada de espinacas con vinagreta de mostaza y miel

Dijon mustard
honey
Balsamic vinegar
olive oil
1/4 tsp. salt
yogurt

Mix and serve over baby spinach.

Carrot-apple salad à la Arcaios

1 Cortland apple
1 c. grated carrot
1/2 c. chopped fresh cilantro
1 clove garlic, finely chopped
1 tbsp. extra-virgin olive oil
2 1/2 tsp. lemon juice
1/2 tsp. ground cumin

Chop apple into tiny cubes. Add to grated carrot and finely chopped cilantro, harvested from the field, into a bowl. Squeeze lemon juice. Add garlic, olive oil, and cumin.

Toss ingredients with your fingers as you think very seriously about archaeology and the ingenious nature of Arcaios products. Serve with the smug certainty that Arcaios will change the face of archaeological practice.

Arcaios spicy chicken pot pie

1 1/2 lb. boneless skinless chicken breasts
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. cinnamon
1 lemon
3 tbsp. butter
1 large onion, cut in 1/2 in. cubes
1 c. pitted green olives, coarsely chopped
1/3 c. golden raisins
2 tbsp. all-purpose flour
1 c. chicken broth
1 refrigerated pie crust

Cut chicken breasts into 1/2 in. cubes. In large bowl, mix with spices to coat. Add generous salt and pepper. Cut lemon in half and remove seeds. Scoop out pulp and juice to measure 2 tbsp. Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium heat. Add onions, olives and raisins and sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 min. Sprinkle flour over and stir 1 min. Add broth and bring to a boil, stirring occasionally. Transfer to 9-in. deep glass pie dish.

Place pie crust over dish and pinch to seal edges. Cut slit in crust to vent. Use second pie crust to carve out Arcaios logo. Brush underside with water and place on top of pie. Brush logo lightly with olive oil to brown.

Bake at 425° until juices are bubbling thickly, about 20 min.

Spicy broccoli potato cream soup

2 heads broccoli
1 large white onion
5 medium potatoes
2 c. heavy cream
chicken broth
Tabasco sauce

Bring one liter of water to a boil. Add chicken broth, cleaned and cut broccoli (with stem), diced onion, peeled and cubed potatoes. Cook 45 minutes. Add two ladles heavy cream and a copious amount of black pepper. Add tabasco sauce to taste.

Baby greens with cranberries, pecans, and feta cheese

5 oz. fresh mixed baby lettuce
1/4 red onion, thinly sliced
1/2 feta cheese, crumbled
1/2 c. candied pecans
1/2 c. dried cranberries
1/2 c. raspberry vinaigrette

To candy pecans: in a plastic bag, add 1/2 c. shelled pecans, 1 tbsp. water, 2 tbsp. sugar. Shake to mix, then place on cookie sheet. Bake at 350° or until fragrant.

Place all ingredients into a deep bowl. Drizzle vinaigrette over salad. Cover bowl with a plate or dish and shake to mix.

10.30.10

Prosciutto, peas, and cream over whole wheat linguine

170 g fresh whole wheat linguine
2 garlic cloves
6 cippoline onions
1 c. frozen green peas
.25 oz. prosciutto, thinly sliced
3 stems fresh rosemary
olive oil
1 tbsp. butter
1/2 c. heavy cream
1/2 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter. Chop the sliced prosciutto in small pieces. Sauté with the onions and garlic until cooked, adding olive oil. Deglaze pan with white cooking wine; cook until wine burns off.

Strip rosemary leaves into mixture. Introduce cream and small amount of grated parmesan cheese. Add frozen peas. Cook, stirring continuously. Add parmesan cheese to taste.

Farfalle and shrimp in vodka cream sauce

12 oz. farfalle pasta
2 tbsp. olive oil
1/2 c. diced onion
1 can Italian-style plum tomatoes, drained and chopped
1 cup whipping cream
1/4 c. sliced almonds
1/2 cup vodka
8 oz. frozen tiny shrimp, thawed
3/4 cup grated parmesan cheese
salt and pepper to taste

In a large skillet over medium heat, sauté onion in olive oil until tender, stirring frequently. Add tomatoes, cream, salt and pepper. Bring to a boil, reduce heat and simmer for ten minutes, stirring occasionally. Add vodka and shrimp and continue cooking for ten minutes, stirring occasionally until voka cooks off and sauce thickens.

Cook farfalle pasta. Toss sauce with pasta and parmesan cheese. Serves 4-6.

Risotto con piccole zucchine

1 c. arborio (risotto) rice
2 garlic cloves
6 cippoline onions
6-8 baby zucchine
1 tbsp. butter
4 leaves fresh sage
olive oil
salt
2-3 c. chicken broth
1 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter and sage. Slice the baby zucchine into thin round pieces and add to sauté. Cook 4-5 minutes over medium heat.

Add rice and cover with olive oil. Gradually introduce chicken broth and white wine, adding more as the liquid cooks off. Add grated parmesan cheese. Cook, adding liquids and cheese until rice is soft and thick. Serve with garnish of fresh sage and grated parmesan.