Recipe
12 Mar 2007

Artichoke Stuffed “Pasta”

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  • 2 tablespoons unsalted butter, cut into pieces
  • 1 small onion, chopped (1/2 cup)
  • 2 (8 oz.) cans of artichoke hearts, drained and patted dry
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
  • 1 large egg yolk
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wonton wrappers

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.

Transfer artichoke mixture to cleaned bowl of processor, then add cheese, yolk, lemon juice, salt, and pepper and pulse until mixture is coarsely chopped.
Place 1 wonton wrapper on work surface. Spoon generous 1 tablespoon artichoke mixture into center of wrapper. Top with another wrapper for ravioli or for tortellini fold wonton wrapper in half and then half again to form a bundle. Brush edges of wrapper with water. Press edges together to seal. Make sure to eliminate all air bubbles. Repeat with remaining wrappers.

Working in batches, cook ravioli and tortellini in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.

Serve with Parmigiano-Reggiano and your sauce of choice.

Recipe adapted from Gourmet, January 2007 “Artichoke Ravioli with Tomatoes” and Bon Appétit, May 1999 “Swiss Chard Ravioli.” [For Printable Recipe Click Here]

Recipe
12 Mar 2007

Emeril Lagasse’s Snickerdoodles

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup organic shortening
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar, plus 3 tablespoons
  • 2 large eggs
  • 1 tablespoon ground cinnamon

Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Makes 20 cookies.

Recipe by Emeril Lagasse

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Substitutions: I used 100% whole wheat flour instead of AP.

Recipe
12 Mar 2007

Black Bean Burgers

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  • 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
  • 1 medium onion, peeled and quartered
  • ½ cup rolled oats (preferably not instant)
  • 1 tablespoon chili powder, or the spice mix of your choice
  • Salt and freshly ground black pepper
  • 1 egg
  • Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary
  • Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.

2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.

3. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 servings.

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Substitutions: I’ve made these black bean burgers a number of times and have never needed to use any additional cooking liquid. I skip the spices because I like to drench my burger in organic ketchup. Also, I find the mixture to be difficult to handle so I don’t form patties before cooking them. I like to spoon the mixture into the hot frying pan and shape a patty using a spoon. These burgers can be eaten with or without buns. When I use buns, I like to buy Trader Joe’s whole wheat hamburger buns.

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