Pollo alla Barbara (Barbara's Oven Fried chicken)

Ingredients:  One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon of pepper

3 cups breadcrumbs

1 cup corn meal

1/2 cup half and half or 3/4 cup whole milk

One tablespoon, grated, Parmigiano Reggiano cheese

One lemon sliced

(you will not need any additional oil for your baking pan)

24 hours before you plan on baking this dish, prepare your chicken.  Clean your chicken removing your skin as well as possible.  I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary. 

 (Approximately 3 cups).  Add your salt, pepper, one lemon sliced, olive oil and toss.  Place your chicken pieces, rosemary into a ziploc bag.  Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken.  Zip it closed and mix, massaging the bag of chicken with your hands.  Place into your refrigerator overnight.  The next day, right before you are planning on cooking your chicken, preheat your oven to 375 bake.  Carefully drain your chicken into a colander.  You will lose very little liquid.  In a large baking dish pour out 3 cups of your favorite bread crumbs along with one cup of corn meal and toss with one tablespoon Parmigiano cheese.  Place your chicken pieces into the bread crumb mixture and coat. 

Carefully lay your chicken pieces into your baking pan or skillet.  Bake for 1 hour and 15 minutes until golden and crispy.

Serve with Oven baked Potatoes:  2 large sprigs of Rosemary, 4 cups of small red potatoes cleaned and cut up

One teaspoon of salt

One teaspoon of pepper

2 cloves of garlic cut up

2 tablespoons of olive oil

One baking dish

Method:  Toss the potatoes with olive oil, garlic, salt and pepper in a bowl.  Pour out onto a baking sheet or baking dish.   Bake for 45-50 minutes at 375 degrees until golden and crispy.  Serve with your delicious chicken and dry white wine.  Buon Appetito.

Pasta with Artichokes

I am such a minimalist.  I get that from my Mother.   I always have some leftover, frozen artichoke cooking liquid in the freezer.  It comes in handy in times like these. Since artichokes are not in season here,   I grabbed a bag of Frozen artichoke hearts in the supermarket.  Yes, this time of year,  it's a nice idea.  I typically will fry frozen, artichoke hearts.   Since I was cleaning out the refrigerator and freezer,  I came across some artichoke cooking liquid from several months back.   I hate to waste.   This dish was the perfect excuse.  The artichoke hearts are blanched before they are frozen in the bag.  There is no added flavor.   DO NOT USE CAN OR JARRED VARIETY.   You are much better off choosing another menu for the evening.  In under 15 minutes your meal can be ready.   A little cream and some starchy water adds consistency to this great dish.  You will be wanting seconds.   I served this pasta with a light Pinot Grigio as artichokes are difficult to pair with a complicated wine.  Buon Appetito!
Ingredients:  Serves 4
One bag of frozen artichoke hearts thawed and rinsed, dried under cool water
3 cloves of garlic diced (fresh)
3 tablespoons of olive oil
1 cup of artichoke liquid.  You may use vegetable broth, if you do not have this.
1/2 cup of fresh cream
2 teaspoons salt
1 teaspoon of fresh pepper
1/2 cup of white wine (Pinot Grigio)
1/3 cup of Parmigiano Reggiano
1/3 cup of starchy cooking water
3/4 pound of your favorite pasta (I used bow ties)
One large pasta pot
2 tablespoons salt for your pasta water
Method:
Place your pasta water on to boil.   In the meantime,  heat your oil and garlic.   When its fragrant, add your artichokes.   Cook by simply heating and turning over.  It doesn't matter if they break down a little.  Let them take on a shiny, golden color.   Add your pasta to the boiling water and bring back to a boil by placing your lid on the pan.   Remove the lid when it comes to a rolling boil again and continue to cook.  You will notice your pan will become somewhat dry, add your wine.  Continue to cook adding salt and pepper until all your liquid is just about evaporated from the pan.  Add your cream and heat.  As soon as it comes almost to a boil again, turn your heat off.    Set aside to cool.

Drain your pasta and toss.  Serve with a sprinkle of Parmigiano Reggiano cheese (optional) and a little fresh Parsley.  Buon Appetito!

Stinco di Agnello con Carciofi (Lamb Shanks with Artichokes)

I don't think I have ever seen such small Lamb shanks in any market in Memphis, TN.  As you all know, I have to drive at least 85 miles sometimes in a quest for something different.  I don't think a Mississippian would ever have had a Lamb shank on their dinner table or know how to cook one.  As an Italian girl, growing up in New York, it was a staple in our kitchen, especially around the Spring time.    I came across some large Globe artichokes  locally and thought, what an interesting combination of flavors.  Why

not give it a try. 

This recipe served 2.

The general rule is an artichoke and shank per person.

Ingredients:  2 large, globe artichokes, cleaned and quartered, in a bowl of lemon water and set aside

2 lamb shanks  (about 2 pounds or so)

1/2 large sweet Italian red onion sliced thin

(you can substitute 1/4 Spanish onion sliced thin)

2 cloves garlic diced (about teaspoon and 1/)

3 tablespoons olive oil

3 teaspoons of salt

2 teaspoons of black pepper

1 cup of white wine

approx. 8 cups of Artichoke water (The water you will use to boil your artichokes)

1/3 cup minced parsley

optional fresh mint for garnish

Method

Clean your artichokes by peeling away the hard outer parts until you see an uniformed light green, yellowish color.  Remove the spiny end and split in half.  Clean at the choke and split.

  Place quickly in lemon water until the rest of your artichokes are cleaned.  Meantime, add about 4 quarts of water to a pot with a teaspoon of salt, 1/4 teaspoon of garlic and bring to a boil.  Add your cleaned, cut artichokes and bring to a boil.  Boil for approximately 15 minutes and drain, reserving your water. 

In an 8quart covered casserole dish with an oven proof lid, heat your olive oil.  Add your lamb shanks, a teaspoon of salt, one teaspoon of pepper and brown on all sides.

Remove from the pan and set aside.

Add your cut up onion, garlic and saute until fragrant. Add your artichokes and split them again if you need to.  When it begins to sizzle, add some of your artichoke water again and let reduce.  Add your lamb shanks back to

 the pan. 

Preheat your oven to 325 F.

Give it a gentle mix.  Add the rest of your salt, wine and let reduce for about 5 minutes.

 Give it another gentle mix and add your liquid 3/4 up the pot. 

Bring to a simmer and add your lid. 

Place your pot into the oven for approximately 1 hour and a half.  Check it at the hour mark.  If you need more liquid, add more artichoke water. You can even add some water.  Gently give your lamb shanks a turn.  It is normal to see them begin to fall apart.  You will also notice the liquid slowly evaporating.  This is normal.

Gently remove your hot pot from the oven and remove the lid.

Remove your meat and place into your serving dish.   Turn your heat on under your pot again and reduce your liquid. 

Carefully remove your sauce and artichokes and pour over your meat.  Serve with plenty of crusty bread and a good glass of red wine like Chianti or Shiraz.  Buon Appetito. 

Special note:  When shopping for Lamb shanks try to find the shanks from Australia.  The American lamb can be quite large and very fatty at times.  American lamb is quite good for Leg of lamb or chops.   Australian lamb is much smaller and very tasty.  If you find the smell gamy, try marinating the shanks ahead for a few hours in some white wine.   Enjoy!

Artichoke Tart

 
 It's always about Artichokes at my house, anytime of year.  A  savory tart is always one of my favorites.  They are a little labor intensive due to the steps involved.  Although Artichokes are out of season, they never are out of season at my house.

I like to have Pie Crusts (Pate' Brisee),  in my Freezer and ready to go at anytime.   If you are using store bought pie crusts, be sure that there is no sugar in your product, as it can alter your end result considerably.   If you are making Pate' Brisee, you can wrap them in plastic wrap and keep in your freezer for up to a month.   Prebake your crust for 15-17 minutes and let cool.  In the meantime, gather your ingredients and prepare your filling.
I like to keep the  cooking water from certain vegetables in my freezer.  I especially like to do this for artichokes, as it's not every day you are preparing them.   I like to keep it handy for adding flavor to Artichoke Risotto or Artichoke pasta dishes.  I often do this while they are in season and artichokes are in abundance.     The cooking liquid adds great flavor to frozen artichoke hearts.  Do not use the canned variety.  I even have fresh artichoke hearts cooked and frozen.  Today, I used a mixture of fresh and frozen.   Yes, I had to buy an extra freezer for all this extra planning.
If you do not have the extra cooking liquid, you can use vegetable broth.   Here is the recipe to a great, savory tart.
Ingredients:  8 small fresh artichokes, cleaned and cooked (water method),  for about an hour.  Reserve your water.  
If you are finding artichokes expensive in your area, just buy one.   Clean, cut, boil and reserve your water.  You can search here on my blog "Artichokes," for directions on how to clean them properly.  You will need about 2 cups of cooking liquid. 
A large skillet 
 A 9 or 10 inch Quiche pan about 2 inches or so deep.   
Here is a similar one to mine.   I love the non stick, don't you? About 8-10 artichoke quarters or about 15 or so frozen artichoke hearts.   I used a combination of fresh and frozen, cut down in similar size.

3 tablespoons of oil
2 teaspoon of salt
2 teaspoons of pepper
1/4 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
4-5 large eggs, room temperature
1/2 cup Parmigiano Reggiano cheese
2/3 cup whole milk Ricotta
Method:  Texture is everything, when it comes to a savory tart.   Unlike Quiche, which contains cream, Italian tarts can be slightly more dense, almost meaty without the use of meat at all.  Great for those of you who are vegetarians.   This tart is the perfect example.
Heat your oil in your skillet to medium/high.   Carefully mix in your carrots, celery and onion until fragrant.   Add one teaspoon of salt.  Carefully add your cut up artichokes.  Add the remainder of your salt, pepper and mix.   When your artichokes are almost stuck to the pan, add your artichoke liquid, a little at a time.   Keep adding until almost dry again.   Set aside and let cool. 
In a standing mixer, mix together your eggs, Parmigiano Reggiano, Ricotta cheese until somewhat smooth. 

Prebake your pie shell for 15-17 minutes.   I love to use non-stick, removable bottom pans.

Cook your artichokes as directed above.

 

Combine your eggs, ricotta and cheese.

Line your cooled tart shell with your artichokes.  

  

Place your tart pan in a parchment lined baking sheet.   This is to protect your oven from overflow during baking, cutting down on cleanup.

Gently pour your egg mixture over your artichokes.

I like to sprinkle a little extra Parmigiano Reggiano cheese.   That greenery isn't parsley, it's celery, right out of my garden.  You can use what you like. 

 

Bake in a Pre-heated 325 degree oven for 30 minutes or until set. 

   Let cool before serving.

Here is another look inside.  It's the perfect take along lunch as it can be eaten room temperature.

Buon Appetito!