EPICURE FARMS
Welcome to our Recipe Selections
Please take some time to browse through our recipes and be sure to give us your feedback! If you wish to submit your own creations, please send to john@epicurefarms.com
Thank you and bon appetite!
Deluxe Artichoke Dip
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 clove garlic, finely chopped
- 1 cup coarsely torn fresh bread crumbs
- 1/4 cup coarsely chopped fresh parsley
- 1 container (8 oz) sour cream
- 2 Tbsp. extra virgin olive oil
Preheat oven to 350 degrees. In small bowl combine bread crumbs, 1/4 cheese and the parsley; set aside. In medium bowl, combine mayonnaise, sour cream, remaining 3/4 cup cheese, artichokes and garlic. In 9 inch pie plate, evenly spread artichoke mixture; top with bread crumb mixture, then drizzle with olive oil. Bake uncovered 35 minutes or until heated through. SErve with your favorite dippers.
Shrimp-Artichoke Salad
- 1/2 Medium Head of Lettuce
- 1 Large Tomato, cut into 3 slices
- 3 Artichoke Crowns
- 1 Can drained (or 4.5 Ounces) of small shrimp
- 3 Hard boiled eggs, finely chopped
Prepare Russian Dressing. (See recipe below)
Divide Lettuce between three salad plates. Place one tomato slice on each salad. Place one Artichoke crown on each tomato slice. Sprinkle about 1/3 cup of shrimp over each salad. Sprinkle chopped eggs over shrimp and lettuce. Serve with dressing. (Makes 3 servings)
Russian Dressing
- 1/2 Cup Mayonnaise or salad dressing
- 1/4 Cup chili sauce
- A few drops of onion juice
- 1 Teaspoon of lemon juice
Mix all ingredients together in order listed. (Makes 3/4 cup of dressing)
Fettuccine with Artichokes, Parmesan and Sausage
- 20 Artichoke Babies
- 4 Sweet Italian Sausages, casings removed and meat crumbled
- 1 Large onion, chopped
- 2 Cloves of garlic, minced
- 1 Cup chicken broth
- 1/2 Cup dry white wine
- 12 Ounces of fetteccine
- 1/4 Cup butter or margarine
- 1/4 Cup freshly grated parmesan cheese
- Salt and pepper
- 2 Tablespoons of chopped parsley
Cut Artichoke babies into quarters. Saute sausage over moderately high heat until browned. Add onion and garlic; cook over moderate heat, stirring until onion is golden. Add Artichoke, broth and wine. Bring to a boil and simmer, covered, 10-15 minutes or until Artichokes are just tender. Cook, uncovered, stirring occasionally, 8-10 minutes or until juices have thickened slightly. Keep warm. Cook fettuccine al dente; drain. Toss with butter and parmesan cheese. Add salt and pepper for taste. Sprinkle with parsley. Top with Artichoke mixture. (Makes 6 servings)
Baby Artichoke Chicken Saute
- 15 Artichoke babies
- 1/4 Cup of olive oil
- 4 Chicken breasts, skinned, boned, and cut into chunks
- 2 Red of yellow onions, sliced thick
- 4 Cloves of garlic, minced
- 1 Tablespoon each chopped fresh Basil and Rosemary, or 1 Teaspoon each of dried Basil and Rosemary, crushed
- 1/2 Cup chicken broth
- 16 Ounces fettuccine, cooked and drained
Cut Artichoke hearts into halves. Brown chicken in large skillet with 2 tablespoons of oil. Remove from pan and set aside. Add remaining two tablespoons of oil and saute onions until tender. Add Artichokes to skillet with garlic, basil, and rosemary. Cook until Artichokes are tender, about 5 minutes. Add browned chicken and drizzle with chicken broth. Heat though. Salt and pepper to taste, if desired. Serve over hot fettuccine. (Makes 4 servings)
Italian Stuffed Artichokes
- 1 Pound lean, sliced bacon
- 5 Cups coarsely-chopped bread crumbs
- 1 1/2 Cups Parmagiano Reggiano or good domestic parmesan cheese, grated
- 1 1/2 Cups Peccorino Romano cheese, grated
- 1 Cup chopped green onion
- 1/2 Cup chopped fresh parsley leaves
- 5 cloves of garlic, minced
- 1 Tablespoon of salt(or to taste)
- 1 Tablespoon freshly -ground black pepper
- 1 Tablespoon red (cayenne) pepper
- 6 Large artichokes
- 1/2 Cup extra virgin olive oil
- 6 Slices of lemon
In a large frying pan over medium-high heat, fry the bacon until crisp;drain. Crumble into a large bowl and add bread crumbs, Parmesan cheese, Romano cheese, green onions, garlic, parsley, salt, black pepper, and cayenne pepper; toss to combine.
Cut about 3/4 inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leave. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.
Pour a generous amount of olive oil over each artichoke, letting it seepin. Top each artichoke with a slive of lemon. Bring the water to a boil, cover, reduce heat to let and steam the artichokes approximately 1 hour(depending on the size of the artichoke) or until the leaves pull off easily. Test for doneness by pulling out a leaf and testing for tenderness. Check the water level after about 25 minutes, and add more if necessary. Serve hot or at room temperature. The stuffed artichokes can be prepared in advance and reheated before serving.
Creamy Roasted Garlic Sauce
- 2 Garlic cloves unpeeled
- 1 1/2 Teaspoons olive oil
- 1 Teaspoon dry white wine
- 3/4 Cup whipping cream
- 1/4 Cup Parmesan cheese, finely grated
- Dash of freshly grated nutmeg
- Coarse salt and freshly-cracked pepper to taste
Preheat oven to 400 degrees F.
Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil an place in a small oven and mash it slightly.
Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smoothy. Add salt and pepper according to taste.
Artichoke Mushroom Cannelloni Lasagna
- 1 (12 inch) Lasagna noodle with fluted sides
- 1 Tablespoon butter
- 2 Ounces Shiitake musrooms, sliced thinly
- 1 Clove garlic, siced thinly
- 1/4 Cup leeks, white part only sliced thin
- 1 Artichoke bottom chopped finely
- 1/4 Cup dry vermouth
- Creamy roasted garlic sauce
- 1 Tablespoon grated Fontina cheese, divided Arugula leaves, spinach leaves, or basil leaves cut into a chiffonade.
- Lemon zest
- Balsamic vinegar glaze
Filling Ingredients; Melt butter in a skillet oer medium heat, add the mushrooms, garlic, leeks, and artichoke bottom. Saute for approximately 7-8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste.
To Assemble:
-Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each serving plate.
-Lay the lasagna on a flat surface; cut in two crosswise, now you have two strips of lasagna, each are approximately 6 inches long. Lay noodles out flat, spread approximately 1/4 cup of prepared filling ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2 inch border on all sides.
-Roll up each noodle and place seam side down on the Creamy Garlic Sauce.
-Place the arugula chiffonade and lemon zest of top of the roll. Decorate the plate with balsamic vinegar glaze and serve.
Artichoke and Mussle Bisque
- 3 whole artichokes
- 1 Bulb fennel, trimmed and diced
- 1 onion, chopped
- 1/2 cup heavy cream
- 2 quarts water to cover
- salt and pepper to taste
- 2 cloves of garlic, minced
- 1 tablespoon margarine
- 1 pound of mussels - cleaned and debearded
- 1/2 cup dry white wine
- 1 lemon, juiced
- 3 tablespoons chopped fresh parsley
1. Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
2. Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and reserve the liquid. (note: be careful not to brown the garlic).
3. Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped parsley. Serves about 4.