Oven-dried Tomatoes

Cut tomatoes in thirds lengthwise, place on cookie sheet covered with parchment paper, sprinkle with sugar, salt and pepper, garlic and thyme. Sprinkle with a drop or two of olive oil. Bake at 250- degrees for 2 1/2 hours.

Note: may be re-heated prior to serving.

TJ's Special Dipping Sauce

Pour olive oil on plate and sprinkle the remaining ingredients over oil.

Serve with warm bread.

Creamy Polenta

Simmer milk, cream and broth for 5 minutes. Add cornmeal and stir continually until polenta reaches a thick, creamy texture. Stir in cheese and place butter on top just prior to serving.

White Beans and Spinach

Heat oil in pan, add beans and garlic sauté for 3 minutes. Add spinach and caraway seeds, cook until spinach just wilts. Salt and pepper to taste.

Meal Planning Suggestion!

Osso Buco

Season flour with salt and pepper; sprinkle evenly over the veal shanks. Heat butter in a large, ovenproof pot. Brown veal shanks, remove to a plate. Cut onions, carrot and celery into a small dice, add to pot and sauté until lightly browned. Add garlic, sauté for 1 minute; add bay leaf, thyme, tomatoes, consommé and white wine and simmer for 5 minutes. Add the veal shanks back into the pot; cover and simmer in a 350 degree oven for 1-1/1/2 hours, until the meat is falling off the bones. Add salt and pepper to taste.

For the gremolata: chop garlic, parsley lemon zest into a fine chop. Serve along side of the plated shanks to be sprinkled on the top of the shanks.

Note: Good quality beef shanks may be substituted for the veal shanks.

Osso Buco of Monkfish

Season flour with salt and pepper; sprinkle evenly over the four monkfish steaks. Heat butter in a large, oven-proof pot. Brown steaks, remove to a plate. Cut onions, carrot and celery into a small dice, add to pot and sauté until lightly browned. Add garlic, sauté for 1 minute; add bay leaf, thyme, tomatoes, clam broth and white wine and simmer for 5 minutes. Add the monkfish back into the pot; cover and simmer in a 350 degree oven for 1-1/1/2 hours, until fork tender. Add salt and pepper to taste.

For the gremolata: chop garlic, parsley lemon zest into a fine chop. Serve along side of the plated monk fish to be sprinkled on the top of the steaks.

Salad - Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Each serving has 199 calories, 13.2g carbs, 12.3g fat, 8.7g protein and 3.9g fiber

Poached Pears with Blue Cheese Fondant

Prepare pears using poached pear recipe. Reduce cooking juices to a thick syrup. Let cheese sit at room temperature. Place 1 Tb of blue cheese in the center of each pear. Drizzle pear syrup over pears. Sprinkle pistachios and pepper around pears.

Shown here with Pine Nut Baklava and Pine Nut Brittle.

Tiramisu

Whip cream with 1/2 the sugar. Cream the cream cheese with remaining sugar until light. Gradually add whipped cream to the cream cheese mixture.
Dissolve coffee in hot water, add sugar and coffer liqueur.
Place a layer of ladyfingers (split) in bottom of serving bowl (6X9), brush with coffee mixture, sprinkle with cocoa and chocolate, spread a layer of cream cheese mixture (3/4” thick). Sprinkle with cocoa and chocolate, repeat ladyfingers, and so on. Cover top with final layer of cocoa and chocolate, refrigerate.

Best when made the day before.
Hint: serve with a drizzle of hot fudge sauce on top. Shown here made in a 9 X 9 springform pan.

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