Stuffed Artichokes

Stuffed Artichokes

Ingredients:

4 large artichokes
1 cup dried bread crumbs
2 tablespoons finely chopped black olives
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon dried oregano
1 tablespoon chopped capers
Pinch of red pepper flakes
Salt and pepper
Olive oil
4 teaspoons grated Parmesan for topping

Directions:

Trim the artichokes as described above, removing only the tough bottom leaves and
snipping the ends off the others.  Leave the artichokes in the lemon water while you prepare the stuffing. 

To make the stuffing: For the dried bread crumbs we recommend starting with fresh bread crumbs.
Process a few slices of leftover Italian bread in a food processor.  Place on a micro-safe plate and heat on
high at 1 minute intervals.  Stir the crumbs occasionally.  Remove when they are dry and crisp.

Preheat oven to 375 degrees F.
In a bowl, combine the bread crumbs, olive, Parmesan, garlic, herbs, capers, red pepper, salt and pepper.
Add some olive oil (4 to 6 tablespoons) gradually, stirring until combined and moistened.
Spoon the stuffing into the center of the artichokes until filled to the top.
Place the artichokes in a baking dish.
Add enough water to the dish to cover the bottom halves of the artichokes.
Cover the dish with foil and bake 1 hour.  Artichokes are fully cooked when you can easily pull out a leaf.
Remove from the oven and increase the heat to broil.
Remove the foil and top each artichoke with a teaspoon of Parmesan cheese.
Place under the broiler until the topping is browned, about 2 minutes.
Place on a serving platter and spoon a little of the juice from the baking dish over each.
Serve whole or cut in half vertically.

Serves 4

NOTES:
Stuffed Artichokes

Stuffed artichokes are one of the most common ways of eating artichokes in Italy. Native to the Mediterranean, the artichoke is harvested year-round, but more than half of the crop is
harvested between March and May.  The Fall crop usually peaks in October.  The ‘vegetable’ that we
eat is actually the plant’s flower bud.  Most people cook the whole artichoke and slip each petal, one
by one, through their teeth until they reach the tender heart which is entirely edible.    If you’re
intimidated by this unusual-looking vegetable, you’re not alone.  But once you learn the simple
procedure, preparing artichokes is easy.

RECIPE

Seasoned Bread Crumbs:


Seasoned bread crumbs are used in the above recipe for artichoke stuffing but
they can also be used as a costing for fried poultry, meat, fish, or vegetables.  You
can store the bread crumbs in storage bags in your freezer for up to a year. 

4-5 cups coarse bread crumbs
3/4 cup Parmesan or Romano cheese
1-1/2 tablespoons dried oregano
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder

Combine all ingredients until blended.

Today is Saint Joseph’s Feast day-March 19, 2011

Celebrate On Saturday, March 19, 2011  the feast of Saint Joseph
San Giuseppe Santa Croce Camerina Society
celebrates its 94th annual
St. Joseph’s Feast
 

Saturday, March 19 and Sunday, March 20

The San Giuseppe Santa Croce Camerina Society will hold its traditional St. Joseph’s Feast on Saturday and Sunday, March 19-20 2011, at the St. Joseph’s Society Hall located at 131 Wagaraw Road, Hawthorne NJ. We cordially invite the public to join us in our festivities!

Opening ceremonies will take place at 7:30 P.M. Saturday, March 19, where the sumptuous table will be on display. Traditional Italian music associated with the feast will also be performed by a live band.

The devotional procession, led by the statue of St. Joseph and three club members who represent the Holy Family, will begin promptly at 11:00 A.M., Sunday the 20th, and proceed from St. Joseph’s Society Hall along Wagaraw Road to Lafayette Avenue, turning into Diamond Bridge Avenue and then arriving at St. Anthony’s Church where the mass will then be celebrated from 12:00 P.M. through 1 P.M. Thereafter, the procession will return to St. Joseph’s Hall.

Upon our return there will be a traditional blessing of the holy table followed by the auction of hundreds of delicacies — a great opportunity to taste true Sicilian cuisine!

Proceeds from the auction will go to people in need and scholarships.

Cakes and frostings part II

Alabama Lane Cake

Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and often covered with a fluffy white frosting (this version does not use the cooked frosting, but uses the cake filling for the top and sides). Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.

repost   from:  http://www.dianasdesserts.com

INGREDIENTS:

For the Cake:
1 cup (2 sticks) butter, softened at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/4 cups cake flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
8 egg whites

For the Filling and Topping:
8 egg yolks
1 1/4 cups granulated sugar
Grated rind of 1 orange
1/3 cup bourbon (apple, grape or cherry juice may be substituted for the bourbon)
1/2 teaspoon mace
1 1/4 cups pecans, chopped
1/4 teaspoon salt
1 cup shredded coconut
1 cup raisins
1 cup glace cherries, quartered

Instructions:
1. Preheat oven to 375 degrees f (190 C). Grease and flour three 9-inch round cake pans. 

2. Cream butter and sugar together until light and creamy. Beat in vanilla.

3. Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk.

4. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed.

5. Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks.

6. To prepare filling, mix together yolks, sugar and orange rind in a heavy pan or in top of a double boiler.

7. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble.

8. Remove from heat and stir in remaining ingredients. Let filling cool. Fill the cake layers and spread on top and sides of cake.

NOTE:
Lane cake improves in flavor as it ages and mellows. Covered and uncut, this cake can be made 1 week before serving. It’s not necessary to refrigerate.

Makes 8-10 servings.

Date: April 25, 2003

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1503/Recipe.cfm

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