Author Archives: Andy

ARUGULA SALAD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes.  Transfer to paper towels to drain.  Wisk oil and
lemon juice in a small bowl.  Season dressing with salt and pepper.  Place
arugula and olives in medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta slices and Parmesan shavings.  THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.

ARTICHOKE DIP

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  • 2 cans (14 oz size) artichoke hearts

  • 2 cups grated parmesan cheese

  • 1 cup mayo

  • 1 cup sour cream

  • 1 t Tabasco sauce

Smash artichoke hearts.  Mix with other ingredients.  Either spread on rye or pumpernickel
miniatures and bake or put in casserole dish and bake, then spread.  400 degrees for 10 minutes.

ALMOND CAKE

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  • 1 cup butter

  • ¾ cup sugar

  • 1 egg

  • ½ cup almond paste

  • 1 t. almond extract

  • 2 cups flour

  • ¼ cup sliced almonds.

 Mix butter and sugar at medium speed.  Separate egg.
Beat yolk into butter/sugar mix along with almond paste and
extract.  At low speed beat in
flour.  Press into an un-greased square
baking pan.  Beat egg white until
frothy.  Brush over top of cake batter
and cover with sliced almonds.  Bake at
350 degrees for 30-35 minutes.