Review of last recipe (photo above) - I used spinach linguine to add to the veggie input and substituted half and half for the heavy cream.  It is a delicious recipe, and even though the average cook shouldn't need a recipe for pasta primavera, I'm keeping this one. 

TODAY'S RECIPE - FLAN AUX ARTICHAUTS
This can be made as an appetizer or first course.

10-12 servings

butter
3 tbsp fine dry breadcrumbs

1 lb cream cheese, room temperature
2/3 cup sour cream
1/4 cup crumbled bleu cheese, room temperature (about 1 oz)
3 tbsp butter, room temperature
3 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
pinch each of dried thyme and majoram, crumbled
salt and freshly ground pepper
1 cup (about 6 oz) quartered cooked artichoke hearts (I'm using canned)

2/3 cup sour cream
6-12 quartered cooked artichoke hearts, as garnish

Preheat oven to 375 degrees.  Butter a 9" pie plate.  Coat evenly with breadcrumbs, shaking out excess. Refrigerate.

Combine cream cheese, 2/3 cup sour cream, bleu cheese and butter in food processor or large bowl and blend well.  Mix in eggs, herbs and seasoning.  Gently fold in 1 cup quartered artichoke hearts.  Spread mixture in prepared pie plate, distributing artichokes evenly.  Bake until puffed and lightly browned, about 30-35 minutes.  Let cool (flan will settle as it cools).

Spread top of cooled flan with remaining 2/3 cup sour cream.  Garnish with quartered artichoke hearts.  Cut flan into wedges and serve at room temperature.

Review of last recipe (photo above) - Man, this is good!  It's not like I had never heard of this soup, but never thought it would be this good.  The lemon really enhances the egg-y flavor.  It's simple to make, and will now be added to my soup repertoire.

TODAY'S RECIPE - PASTA PRIMAVERA

Serves 6

1 bunch broccoli
2 small zucchini
1/2 lb asparagus
1 lb linguini
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 c olive oil
1/4 c  chopped fresh basil
1/2 lb mushrooms, thinly sliced
1/2 c frozen green peas
1/4 c chopped parsley
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1/4 c (1/2 stick) butter
3/4 c heavy cream
2/3 c grated parmesan cheese

Wash and trim broccoli, zucchini and asparagus.  Cut broccoli into bite sized pieces, cut zucchini into thin slices, cut asparagus in 1: pieces. Cook in boiling salted water until crisp-tender.  Drain and place in a large bowl.

Cook and drain linguini.

Saute garlic and tomatoes in oil in a large skillet for 2 minutes.  Stir in basil and mushrooms, cook 3 minutes.  Stir in peas, parsley, salt, black and red peppers, and cook for 1 minute more.  Add mixture to vegetables in bowl.

Melt butter in same skillet and stir in cream and cheese.  Cook over medium heat, stirring constantly until smooth.  Add linguini and toss to coat.  Stir in vegetables and heat gently just until hot.

Review of last recipe (photo above) - It was just okay ... a very quick dishl to make, but not worth saving.

TODAY'S RECIPE - EGG AND LEMON SOUP (Greek Avgolemono)

Serves 4

2 pints chicken stock
salt and pepper
2 tbsp uncooked rice
2 eggs
juice of 2 lemons, strained
chopped parsley for garnish

Bring the stock to a boil and season to taste with salt and pepper.

Add rice to the boiling stock and simmer until tender, covered, for about 15 minutes.

As the soup cooks, beat the egg in a mixing bowl then gradually beat in the lemon juice and, very slowly, add one half of the boiling stock.  Add this mixture back into the soup while it is still cooking, stirring all the time.

Simmer gently for 3 minutes and remove from heat.  Allow to stand for 2 minutes before serving, and sprinkle with chopped parsley.

Today is a day much like 10 years ago ... beautiful sunshine, a feeling of fall in the air. Watching the remembrance ceremonies of this day on TV has been heartbreaking.

Review of last recipe (photo above):  This is a tasty, comforting soup, but I make it now and again and it's so easy, no need for a recipe.

TODAY'S RECIPE - PASTA WITH SEAFOOD-ARTICHOKE SAUCE
This was a Woman's Day Silver Spoon Award winner.

Serves 4

4 tbsp butter, divided
3 tbsp flour
1/2 tsp salt
1/4 tsp grated lemon peel
1/8 tsp grated pepper
1 can (10 oz.) baby clams, drained (reserve 1/2 cup liquid)
1 cup half and half
1/3 cup dry white wine
8 oz shrimp
1 can (14 oz) artichoke hearts, drained, halved or quartered if very large
12 oz spinach noodles, cooked and drained

In a medium saucepan, melt 3 tbsp butter and stir in flour, salt, lemon peel and pepper until smooth.  Over medium heat, gradually stir in clam liquid, half and half, and wine.  Stir until sauce reaches gentle boil and is slightly thickened.  Stir in clams, shrimp and artichoke hearts.  Stir over low heat just until heated through.  In a warmed serving bowl, toss noodles with remaining 1 tbsp butter.   Pour sauce over noodles and serve immediately.

Nutritional Information:  660 cal, 32 g protein, 77 g carbs, 25 g fat, 246 mg cholesterol

Review of last recipe (photo above) - Yummy ... would be a nice addition to an antipasto platter, or will work for me atop greens for a light side dish.

TODAY'S RECIPE - EGG AND CHEESE SOUP
This is a very easy soup to make when you're ill.

Serves 4

2 pints chicken stock
2 egg yolks
2 tbsp finely grated cheese

Heat stock to boiling point.  Beat the egg yolk well with the grated cheese.  Pour about half of the stock into the egg yolk mixture slowly, return to the pan with the rest of the stock, and bring almost to a boil, stirring continuously.

Serve hot.

Review of last recipe (photo above) - Talk about time consuming (from start to finish, about 3 1/2 hours) ... The components were good individually, but a little weird all together.  I substituted craisins for the raisins, and thought the bread was okay on its own (will see what it's like for breakfast tomorrow).  Adding peanuts to the curried chicken salad was genius, but I prefer my prior blogged curried chicken salad (4/1/11 blog), as I'm not that much of a fan of apples in this one, though I understand the curry and fruit concept, and maybe I need time for it to grow on me. 

TODAY'S RECIPE - PEPPERS AND MOZZARELLA VINAIGRETTE
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large green peppers*, cut into strips
4 large red peppers*, cut into strips
1 lb. mozzarella, cut in strips
2 cloves garlic, minced
4 tbsp olive oil
2 tbsp red wine vinegar
salt

Toss  pepper strips and mozzarella in a bowl.  Combine oil, garlic and vinegar and pour over peppers and mozzarella.  Salt to taste.  Serve at room temperature.

* Although not indicated in the recipe, I'm going to roast the peppers because that's how I prefer to eat them(not a big fan of raw peppers).  To do this,  char the skin either under the broiler or over a gas flame, toss them into a paper bag (which helps to steam the skin off), remove the skin and slice.

Review of last recipe (photo above) - Back from vacation and needing to make pierogis even though I really wasn't in the mood to eat them.  Because the blog must move on...  I made a half recipe, and found that that it made 14 pierogis.  And again, made too much filling (maybe I'm not stuffing them full enough?) and didn't make what should have been 1/4 recipe of each filling.  Not impressed with my edge rolling ability; needs to be refined and by that I mean less dough, but they are perfectly delicious pierogis.  Always thought I preferred the sauerkraut, because the addition of salt pork is just fabulous, but the potato cheese filling is also quite good!

TODAY'S RECIPE - CURRIED CHICKEN SALAD WITH APPLES ON SPICED
                                          FRUIT BREAD
Give me a break ... not just making chicken salad but a yeast bread, as well.  It's just that the last recipe was labor intensive, and I wanted something easier.  Ok, it does sound delicious ...  NOTE:  The recipe makes two 9" x 5" loaves and about 5 cups of chicken salad.  Will most likely be halving the recipe when I make it.

Spiced Fruit Bread
2 cups warm milk (105 - 115 degrees)
2 tbsp sugar
1 envelope dry yeast
2 bananas, mashed (1 cup)
1 cup raisins
1/4 cup (1/2 stick butter), melted
grated peel of 2 oranges
2 tbsp cinnamon
1 tbsp salt
5-6 cups bread flour or unbleached all purpose flour
1 egg
1 tbsp milk

Oil large bowl and set aside.  Pour 1/2 cup wam milk into another large bowl.  Add sugar and yeast and stir until dissolved.  Let stand until foamy, 5-10 minutes.  Blend in 1 1/2 cups warm milk, bananas, raisins, melted butter, orange peel, cinnamon and salt.  Using a wooden spoon, stir in flour 1 cup at a time until dough can be kneaded.  Turn dough out onto floured surface and knead until smooth and elastic, about 10-15 minutes, adding remaining flour as necessary.  Transfer dough to oiled bowl, turning to coat entire surface.  Cover with damp towel.  Let stand in warm draft-free aread until doubled, about 1 1/2 hours.

Grease two 9" x 5" loaf pans.  Punch dough down and knead lightly.  Divide dough in half.  Shape each half into loaf and transfer to prepared pans.  Cover with damp towel.  let stand in warm draft-free area until doubled, about 35 minutes.

Preheat oven to 375 degrees.  Blend egg and remaining 1 tbsp milk in a cup.  Brush tops of loaves with egg mixture to glaze.  Bake until loaves sound hollow when tapped, about 50 minutes.  Turn out onto racks to cool completely before slicing.

Chicken Salad
3 cups chopped cooked chicken
1 large red apple, cored and finely diced
1/2 cup plain yogurt
1/3 cup mayonnaise
2 tbsp plus 2 tsp fresh lemon juice
1 tbsp curry powder to taste
1/3 cup chopped fresh parsley
1/4 cup grated onion
salt and pepper

crushed peanuts
Boston lettuce

Combine chicken and apple in large bowl.  Blend yogurt, mayonnaise, lemon juice and curry powder in small bowl.  Add to chicken mixture and toss to coat.  Stir in parsley, onion and seasoning.  Cover and chill until ready to serve.

Spread slice of bread with chicken salad.  Sprinkle with peanuts and top with lettuce and second bread slice.