“Aye.” Jim wrapped an arm around my shoulders. “So am I, Annie. So am I.”
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Sarah’s Goat Cheese and Artichoke Bruscetta
18 baguette slices, cut on the diagonal about ¼-inch thick
extra virgin olive oil
1 clove garlic
2 jars (6 to 6 ½ ounces each) marinated artichoke hearts
½ cup plus 2 tablespoons chopped parsley
½ cup grated Parmesan cheese
freshly ground black pepper
6 ounces creamy goat cheese, crumbled
Preheat oven to 375 degrees. Brush baguette slices on both sides with olive oil and place on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and rub one side of each piece with the garlic and set aside.
Drain artichokes and place them in a food processor fitted with a metal blade. Add 2 tablespoons of the olive oil, ½ cup of the parsley, Parmesan, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree.
Spread each bread slice with artichoke puree and top with goat cheese. Return to the oven and bake 5 to 6 minutes or until the cheese is melted and bruschetta is warmed through. Sprinkle with additional black pepper and the remaining parsley and serve.
Makes 18 bruschettas.
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Jim’s Split Pea Soup with Bacon and Rosemary
Serves 4 to 6
4 bacon slices
1 large onion, finely chopped
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14½-ounce cans low-sodium chicken broth
1¼ cups green split peas, rinsed
2 bay leaves
½ teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
crusty bread, warmed
Cook the bacon in a large pot over medium-high heat until crisp. Transfer to a paper towel–lined plate and reserve. Spoon off and discard all but 1½ tablespoons of the bacon drippings. Return the pan to medium heat, add the onion and cook until slightly tender, 4 to 5 minutes. Add the carrot and garlic and continue cooking for 4 minutes. Add broth, peas, bay leaves, and rosemary and bring soup to boil. Reduce heat to medium-low, and simmer covered, stirring occasionally until peas are tender, 40 to 45 minutes. Season soup with salt and pepper and serve with crusty bread.
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Annie’s Easy Fennel Salad
Serves 4 to 6
2 medium fennel bulbs, sliced paper thin
1 small granny smith apple, cored and sliced paper thin
juice of one lemon (2½ to 3 tablespoons)
3 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
2 tablespoons fresh parsley leaves, torn
1/3 cup thinly shaved Pecorino Romano cheese
In a large bowl combine the fennel, apple, lemon juice, and olive oil. Season with the salt and pepper and toss to combine. Gently fold in the parsley and cheese and serve.
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Damien’s Roasted Asparagus with Crisp Prosciutto
Serves 4
1 pound pencil thin asparagus, ends trimmed ½-inch
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
1/8 pound thinly sliced prosciutto
Heat oven to 400 degrees. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Cook until tender, 12 to 15 minutes depending on thickness. Meanwhile, in a skillet over medium heat, heat the prosciutto until crisp, 1 to 2 minutes per side, then transfer to a plate and let cool. Transfer the cooked asparagus to a serving dish. Break the prosciutto into pieces and sprinkle over the top of the asparagus.
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Doctor Masakazu’s Delights
2 cups whole-wheat flour
1 tablespoon baking powder
1 cup milk
1 cup peanut butter (chunky or smooth)
Heat the oven to 375 degrees. Combine flour and baking powder in a bowl. In another bowl, mix milk and peanut butter. Add to dry ingredients and mix well. Place dough on a lightly floured surface and knead until totally combined. Roll dough to ¼ inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool, then store in an airtight container.
Good enough for people—and dogs!
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Marc’s Chicken with Black Pepper Maple Sauce
Serves 4 to 6
1 3½ to 4-pound chicken, cut into 8 pieces
1 medium yellow onion, cut into wedges
2 small sweet potatoes, peeled and cut lengthwise into wedges
1 tablespoon fresh rosemary needles
3 tablespoons olive oil
Heat the oven to 400 degrees. Rinse the chicken and pat it dry. Place the chicken, onion, sweet potatoes, and rosemary in a roasting pan or baking dish. Drizzle the oil and vinegar over the chicken and vegetables, season with the salt and pepper and toss to coat. Drizzle with the maple syrup and sprinkle with sprigs of thyme. Roast, occasionally stirring the vegetables, 60 to 70 minutes or until the chicken is cooked through. Let rest for at least 5 minutes before serving.
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Mercy’s Maryland-Style Crab Cakes
Serves 4 to 6
¼ cup olive oil
1 medium onion, finely chopped
1 small bell pepper (any color), finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
5 scallions, (white and light green parts only), thinly sliced
1 clove garlic, finely chopped
2 teaspoons Cajun seasoning
2 large eggs
1 tablespoon Dijon mustard
1/3 cup breadcrumbs
¾ cup grated Parmesan cheese
1 pound lump crabmeat
coleslaw
Heat oven to 400 degrees. Heat 2 tablespoons of oil in a pan over medium heat. Add the onions and cook until slightly soft, 4 minutes. Add the bell pepper, season with the salt and pepper, and continue cooking for 2 minutes. Add the scallion, garlic, and Cajun spice and cook 1 minute. Remove from heat, transfer to a large mixing bowl and let cool. Stir in the eggs, mustard, bread crumbs, and Parmesan cheese. Add the crabmeat and mix to combine. Form the crab mixture into patties. Heat the remaining olive oil in a large skillet over medium-high heat. When the oil is hot, add the crab cakes and cook until golden brown, 2 to 3 minutes per side. Transfer to a parchment lined baking sheet and cook in the oven until heated through, 4 minutes. Transfer to a serving platter and serve with coleslaw.
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Eve’s Flourless Chocolate Torte
Serves 8
unsweetened cocoa
2 (8-ounce) packages semisweet chocolate squares, coarsely chopped
½ cup butter
5 large eggs, separated
1 tablespoon vanilla extract
¼ cup sugar
Grease a 9-inch spring form pan, and dust with unsweetened cocoa. Set aside.
Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth. Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture and mix until well blended.
Beat egg whites at high speed in an electric mixer until soft peaks form. Gradually add sugar to the whites, beating until sugar dissolves and stiff peaks form. Fold one-third of the beaten egg white mixture into the chocolate mixture. Gently fold in remaining egg white mixture until just blended. Spoon batter into prepared pan, spreading evenly.
Bake at 375 degrees for 25 minutes. Cool on a rack for 10 minutes before removing sides of pan.
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Eve’s Lavender Pound Cake
Serves 8
2½ cups
unbleached all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
1½ tablespoons dried lavender blossoms
1 cup (2 sticks) unsalted butter plus one tablespoon for melting
1 tablespoon vanilla
4 eggs
¾ cup sour cream
1 teaspoon finely shredded lemon peel
1 cup sifted confectioner’s sugar
3–4 tablespoons freshly squeezed lemon juice
eggs, butter, and sour cream should be at room temperature
Heat oven to 325 degrees. Grease and flour two loaf pans (8 × 4 × 2 inch size) and set aside.
In large bowl, mix flour, baking powder, baking soda, and salt. Set the mixture aside. Blend ½ cup of the sugar and dried lavender in a food processor. When fully combined, transfer to an electric mixer. Beat the lavender-sugar, the rest of the granulated sugar, butter, and vanilla on high speed until light and fluffy (about 3–4 minutes). Slow the mixing speed to medium; add the eggs, one at a time. Slow the mixing speed to low; add flour mixture and sour cream, and mix until just combined. Stir in lemon peel. Divide mixture between the two loaf pans.
Bake for about 45 minutes. Remove and cool on a rack for 10 minutes, then remove from the pans.
Glaze: Melt one tablespoon of butter. Mix in confectioner’s sugar and lemon juice. Spoon over the cakes and serve.
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Larry, Hank, and Charlie’s Blue Plate Special
Serves 4
4 hot dogs
1 small jalapeno, seeded and sliced into strips
4 slices bacon
1 medium tomato, finely chopped
½ small red onion, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
juice of one lime
1 tablespoon olive oil
4 hotdog buns, warmed
¼ cup shredded cheddar or Monterey jack cheese
salsa
Using the tip of a paring knife, carefully make a slice into each hot dog, about ¼-inch deep. Place the jalapeno strips into the slices in each hot dog. Wrap entire hot dog with bacon. In a pan over medium heat, cook the hot dogs, turning occasionally, until the bacon is crisp, 5 to 7 minutes. Meanwhile, in a small bowl, combine the tomatoes, onion, salt, pepper, lime juice, and olive oil. Arrange the hot dogs in buns on a platter. Top with the shredded cheese and fresh tomato salsa and serve.
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Murder on the Menu Page 24
