THE VILLAGE VOICE

"In a way, nobody sees a flower really, it is so small, we haven't time ~ and to see takes time, like to have a friend takes time." ~ Georgia O'Keeffe FORCED FORSYTHIA (Forsythia x intermedia ' Lynwood ') PROVENCAL BEEF STEW ~ This simple French peasant meal is perfect for an informal dinner with friends or after a busy day in the garden. Round out the meal with crusty French bread and a complimentary salad of arugula, tomato and black olive salad dressed with balsamic vinaigrette. (clipped and adapted from Observer & Eccentric 3/3/2005) _________ 2 1/2 lbs. lean beef stew meat, cut into 1 1/2 inch cubes 3/4 cup flour 1 tsp. coarse salt 2-3 Tbsp. extra-virgin olive oil (more if needed) 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sliced yellow onions 4 cloves minced garlic 1 cup dry white wine 1 (14 1/2 oz. can crushed tomatoes 2 Tbsp. Dijon mustard freshly ground black pepper 1 1/2 cup pitted green olives additional thyme and rosemary ...

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning ~ Outdoor anthurium ___________________ CARAMELIZED ONION MAC & CHEESE ~ Delicious twist on old favorite adapted from Southern Living (September 2006) ______________ 1 8-oz. package large elbow macaroni 2 Tbsp. unsalted butter 2 thinly sliced large onions 1 lb. shredded white cheddar 1 cup shredded Parmesan cheese 32 finely crushed Ritz crackers 6 large organic eggs 4 cups milk 1 tsp. coarse salt 1/2 tsp. white pepper 2 Tbsp. melted unsalted butter 1/2 cup chopped pecans Preheat oven to 350-degrees. Prepare macaroni according to package directions; drain and set aside. Melt 2 Tbsp. butter in large skillet over medium -high heat. Add sliced onions and 1 tsp. sugar. Cook, stirring often, 15-20 minutes or until onions are caramel-colored. Grease 13 x 9-inch baking dish. Layer with half each of cooked macaron...

" Each violet peeps from its dwelling to gaze at the bright stars above " ~ Heinrich Heine ~ Sweet Violets ( February Flower of the Month) __________ MAC & CHEESE ~ Comfy 'retro'' food (though often NOT low fat) never goes out of style and a 'once in a while treat' especially tummy coating on chilly February days. __________ 1 lb. ziti , penne (or favorite shaped pasta) 2 Tbsp. vegetable oil 1 diced red pepper 1 diced yellow, orange or green pepper 4 cups milk 1/4 cup unsalted butter 6 Tbsp. flour 1 tsp. Hungarian paprika 1/2 tsp. coarse salt 1/2 tsp. white pepper 8 oz. grated white Vermont cheddar 8 oz. grated medium Pinconning Cheese * 1/2 cup (or more) shaved Parmesan 1 Tbsp. chopped fresh parsley Preheat oven to 350-degrees. Bring large pot of salted water to boil. Add pasta and cook at a rolling boil until almost tender, about 10 minutes. Drain and rinse under cold running water. Drain well. Toss with 1 Tbsp. oil and set aside. Heat remaini...

"Keep your Christmas-heart open all the year round." ~Jessica Archmint CRAB & ARTICHOKE CASSEROLE ~ Rich 'but worth the calories' 30 year old favorite adapted from Bon Appetit /Nov 1977 ____________ 1/2 cup unsalted butter 3 Tbsp. minced onion 1/2 cup flour 1 quart cream 1/2 cup Madeira 1 tsp. white pepper coarse salt 2 Tbsp. fresh lemon juice 4 cups good lump crab meat 3 cups drained artichoke hearts 2 1/2 cups cooked penne pasta 2-3 cup grated Gruyere cheese fresh chopped parsley paprika Preheat oven to 350-degrees. In saucepan, heat cream to boiling point. Melt butter in large saute pan. Add onion to sizzling butter and saute until golden. Stir in flour and cook over low hear until flour is pale yellow. Remove from heat. Add cream and whisk vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and white pepper. Pour lemon juice over crab meat and toss lightly. Combine crab, artichoke hearts, c...

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July." ~ Henry David Thoreau ~ Out the window (waning colors) ____________ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES ~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006) . * 1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular 1/4 cup unsalted butter 1 coarsely chopped sweet yellow onion 8 oz. sliced mushrooms 3 Tbsp. flour 1 tsp. coarse salt 1 tsp. white pepper 3 cup milk or half & half 3 cups chopped turkey 1 cup chopped roasted red peppers 1 (14-oz) can drained and chopped artichoke hearts 1 cup white wine 2 cups shredded Parmesan cheese (or 1 cup shredded Parmesan & 1 cup shredded...

CHRISTMAS EVE SEAFOOD BAKE 2 pounds large cooked shrimp 1 pound cooked lump crabmeat 12 Tbsp. butter 1 chopped red pepper 1 1/2 cup chopped mushrooms 1/2 cup flour 1 tsp. garlic powder 1/2 heavy tsp. white pepper 1/2 heavy tsp. Hungarian paprika 4 cups light cream or half & half 8 Tbsp. sherry TOPPING : 2 cups grated mix Colby and cheddar cheese 1 cup Panko bread crumbs dried parsley Hungarian paprika Melt butter in saucepan. Add garlic powder, pepper and mushrooms until soft. Whisk in flour and cook until bubbly. Gradually add cream, stirring until thickened. Season with white pepper and paprika. Remove from heat and add sherry. Arrange shrimp in buttered casserole. Top with crab and cover with sauce. Sprinkle cheese over and top with bread crumbs. Sprinkle with paprika and parsley. Bake at 350 degrees until bubbly . Serve with favorite rice or Christmas Rice. (serves 12) CHRISTMAS RICE Prepare rice favorite rice ( Lundberg mixed wild rice) using chicken stock instead of water...

More turkey anyone? " The art of using up leftovers is not to be considered as the summit of culinary achievement." ~ Larousse Gastronomique TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini , who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 pound spaghetti or linguine 1 pound thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...