ELEGANT & EASY ~ OYSTER-ARTICHOKE BISQUE/ WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ Elegant tulip

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OYSTER and ARTICHOKE BISQUE

“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”

~ Hector Bolitho 'The Glorious Oyster' (1960)

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1 quart oysters (drained and chopped ~ reserve liquid)

1/2 cup unsalted butter

3 minced plump garlic cloves

1 cup chopped green onions

1 cup chopped celery

1/2 cup chopped red pepper

2 (14-oz) cans drained artichoke hearts

3 Tbsp. flour

1 1/2 quarts organic chicken broth

1/2 tsp. cayenne pepper or to taste

sea salt & white pepper to taste

1 Tbsp. Worcestershire sauce

1 tsp. fresh chopped thyme

1/3 cup sherry

1-2 cups half & half

3 Tbsp. chopped fresh parsley

• In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes.Sprinkle mixture with flour and stir to coat. Gradually whisk in stock, stirring constantly until white roux is achieved.
• Season with cayenne, salt & white pepper, Worcestershire sauce and thyme. Bring to low boil and simmer covered for 30 minutes.
• Add chopped oysters, oyster liquor, sherry and parsley. Simmer for 10 minutes but do not allow bisque to boil. Stir in half & half. Taste and adjust seasoning.
• At this point, since soup improves with age, you may cool and refrigerate. Before serving, heat bisque gently over low heat. (8 servings)

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WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ This simple salad, adapted from SALADS, deserves only the 'whitest' and 'freshest' cultivated mushrooms.

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1 1/2 lbs. clean white cultivated mushrooms

(caps tightly closed around stem)

1 cup diagonally sliced chopped celery

1 Tbsp. lemon juice

freshly ground black pepper to taste

tarragon dressing

Trim ends off mushrooms and thickly slice from cap through stem. Place in salad bowl with chopped celery and sprinkle with lemon juice. Season lightly with salt & pepper. Toss gently with dressing until well-coated. Serve at once.

DIJON TARRAGON DRESSING

3 Tbsp. Dijon dressing

1 Tbsp. fresh chopped tarragon leaves (1 1/2 tsp dried)

2 Tbsp. white balsamic vinegar

4-6 Tbsp. extra-virgin olive oil

coarse salt & white pepper to taste

Whisk Dijon, chopped tarragon and vinegar together, slowly adding olive oil until incorporated. Lightly season with salt and generous amount of white pepper. Allow to rest in refrigerator before serving.

HOLIDAY BRUNCH ~ CRAB & ARTICHOKE CASSEROLE / MANDARIN ALMOND SALAD

"Keep your Christmas-heart open all the year round."

~Jessica Archmint

CRAB & ARTICHOKE CASSEROLE

~ Rich 'but worth the calories' 30 year old favorite adapted from Bon Appetit/Nov 1977

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1/2 cup unsalted butter

3 Tbsp. minced onion

1/2 cup flour

1 quart cream

1/2 cup Madeira

1 tsp. white pepper

coarse salt

2 Tbsp. fresh lemon juice

4 cups good lump crab meat

3 cups drained artichoke hearts

2 1/2 cups cooked penne pasta

2-3 cup grated Gruyere cheese

fresh chopped parsley

paprika

• Preheat oven to 350-degrees. In saucepan, heat cream to boiling point.
• Melt butter in large saute pan. Add onion to sizzling butter and saute until golden. Stir in flour and cook over low hear until flour is pale yellow. Remove from heat. Add cream and whisk vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and white pepper.
• Pour lemon juice over crab meat and toss lightly. Combine crab, artichoke hearts, cooked pasta, and sauce. Spoon in to buttered 6-quart casserole. Sprinkle with cheese. Top with chopped fresh parsley and dust with paprika.
• Bake for 25-30 minutes or until heated through. (10-12 servings)

Note: Can make a day ahead and refrigerate. Bring to room temperature before baking.

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MANDARIN ALMOND SALAD

1/2 cup slivered almonds

1/4 cup sugar

1/4 cup vegetable oil

2 Tbsp. red wine vinegar

1 Tbsp. fresh parsley

1/8 tsp. coarse salt

3 drops Tabasco sauce

1 Tbsp. sugar

8 cups fresh greens (Spring mix, romaine, bibb or spinach)

1 11 oz. can drained mandarin oranges

1/2 thinly sliced red onion

• Cook almonds and 14 cup sugar in small saucepan over medium heat, stirring constantly for 10 minutes or until almonds turn golden. Spread in single layer on lightly greased wax paper; cool 20 minutes and break into pieces.
• Combine oil, vinegar, parsley salt, pepper, and sugar in jar with tight lid. Shake well and chill until ready to serve.
• Toss together lettuce, oranges, and onion. Drizzle with dressing and top with caramelized almonds. (6 servings)

WANING THOUGHTS of YESTERDAY ~ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

~ Out the window (waning colors)

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AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006).

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1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular

1/4 cup unsalted butter

1 coarsely chopped sweet yellow onion

8 oz. sliced mushrooms

3 Tbsp. flour

1 tsp. coarse salt

1 tsp. white pepper

3 cup milk or half & half

3 cups chopped turkey

1 cup chopped roasted red peppers

1 (14-oz) can drained and chopped artichoke hearts

1 cup white wine

2 cups shredded Parmesan cheese

(or 1 cup shredded Parmesan & 1 cup shredded white cheddar)

1 cup sliced almonds or pine nuts

3 Tbsp. chopped parsley

• Preheat oven to 400-degrees.
• Cook pasta according to package directions; drain and set aside.
• Melt butter in large skillet. Add onion and mushrooms and saute 7-10 minutes over medium-high heat or until tender. Gradually stir in flour, salt and white pepper. With whisk, add milk (half & half), stirring constantly for 5 minutes or until thickened. Whisk in wine. Remove from heat. Fold in turkey, artichoke hearts and roasted peppers.
• Lightly grease 9 x 13 in. pan. Layer with half of pasta, half of turkey mixture and 1 cup of cheese. Repeat layers with remaining pasta, turkey mixture and cheese. Sprinkle top with almonds and parsley.
• Bake 20-25 minutes or until bubbly. (6-8 servings)

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

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(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

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1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

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1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)

ISN'T IT ROMANTIC ? ~ HEARTS of PALM and ARTICHOKE SALAD

~ Enjoying the Moment

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HEARTS OF PALM & ARTICHOKE SALAD

1 (14-ounce) can drained and sliced hearts of palm

1 (14-ounce) can drained and quartered artichoke hearts

1 chopped red pepper

1 chopped yellow pepper

10 halved pimento-stuffed olives

1 small can chopped black olives

1 head Boston lettuce

2 hard boiled eggs, quartered

1 pint (halved) grape tomatoes

Combine first 6 ingredients. Add Vinaigrette Dressing and refrigerate one hour before serving. Arrange on bed of lettuce and garnish with egg and grape tomatoes.

VINAIGRETTE DRESSING

3 Tbsp. extra-virgin olive oil

3 Tbsp. vegetable oil

3 Tbs. white wine or white balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. sea salt

1/2 tsp. fresh cracked pepper

Combine all ingredients in a jar and shake vigorously.

FALL BRUNCH ~ SPINACH, PEAR and WATERCRESS SALAD / MUSHROOM ARTICHOKE QUICHE

FALL SATURDAY BRUNCH ~

SPINACH, PEAR and WATERCRESS SALAD

with HONEY-MUSTARD DRESSING

(from the old Pike Street Restaurant)

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Dressing:

1/2 cup Peanut Oil

1/4 cup Honey

1 tsp. Hungarian Paprika

5 Tbsp. Cider vinegar

1/4 cup Dijon Mustard

2 1/2 Tbsp. Chopped Garlic

2 tsp. Grated Fresh Ginger Root

Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves

2 Ripe Bosch or D'Anjou Pears

2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems.

Make dressing. Cut pears in half, core and julienne.

Place pears in some of the dressing so they don't brown.

Wash watercress, remove long part of stem.

Put spinach leaves in bowl, coat leaves with a bit

of dressing. Place on plates, garnish with pears

and watercress.

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MUSHROOM ARTICHOKE QUICHE

(also good crustless)

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1 unbaked prepared pie shell

3 Tbsp. Unsalted Butter

1 Lb. Thickly Sliced Mushrooms

2 Cups Drained and Chopped Artichoke Hearts

2 Cups Cubed Danish Havarti Cheese

4 Large Eggs

1 Cup Sour Cream

Couple Dashes Lea & Perrins' Worcestershire Sauce

2 Heaping tsp. Dried Dill

1 tsp. garlic powder

Cracked Pepper

Additional dill and dried parsley flakes

Saute mushroom in butter. Season with dashes of Worcestershire,

dill, garlic and pepper. Add artichokes and cook until liquid

is reduced. Set aside to cool.

Whisk eggs, sour cream and Worcestershire sauce.

In prepared pie shell, add mushroom and artichokes.

Pour egg mixture over. Top with Havarti cheese.

Sprinkle top with additional dill and dried parsley flakes.

Bake at 350 degrees for 45 minutes or until set and

top slightly brown.

Cool 10 minutes before serving.

(Freezes well)

HEARTY AUTUMN SALAD

~ adapted from STILL FIDDLING -in the kitchen

(enough to feed 15 hungry TIGER fans)

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4-6 bunches chilled & torn Romaine lettuce

1 (16 oz.) can drained and rinsed chick peas

8 oz. crumbled feta cheese

3 cups drained & quartered artichoke hearts

1 large can drained & sliced black olives

Parmesan cheese

DRESSING:

3 large cloves garlic, crushed

1 tsp. sea salt

2 1/4 tsp. sugar

1 tsp. cracked black pepper

1 1/2 tsp. dry mustard

6 drops Tabasco

juice of 1 lemon

6 drops Worcestershire sauce

6 Tbsp. red wine vinegar

1/2 cup vegetable oil

1/2 cup plus 6 Tbsp. extra virgin olive oil

6 Tbsp. Hellman's mayonnaise

4 oz. Parmesan cheese

Place all ingredients for dressing in blender and blend until thick (3 minutes). Sprinkle 1 cup of grated Parmesan cheese over chilled lettuce. Top with remaining salad ingredients prior to serving. Toss with dressing or serve dressing on side.