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Our wine club is finally getting together in person.  As usual there is a them that no one knows what it is and they bring whatever.  A few years back I headed an effort for the opera to produce a cookbook.  The appetizers in this book are all outstanding.  I chose a filled dat by a friend and neighbor, Audrey Jones.  They were good and Jim heard people commenting on them.  they were for me easier than the usual way I make the with the bacon the outside.  

Ingredients:

6 slices bacon

1/2 C manchego or Parmesan cheese (2 oz.)finely shredded

1/2 C whole almonds or Pecan halves, toasted and chopped

24 +/- unfitted whole Medjool Dates (I filled about 27-28)

3 T honey

1 t snipped Fresh Thyme

Directions:

1. Preheat the oven to 375 degrees F.
2. In a large skillet, cook bacon over medium heat until crisp.  remove bacon and drain on paper towels.  
3. In the food processor combine bacon, almonds, and cheese.
4. Make a slit down one side of each date; spread open and remove pit.  
5. Spoon about 1 T of the bacon mixture into each dat; press date to shape around the filling.  (filling will be exposed.)
6. Arrange dates, filling side up on and ungreased baking sheet.  Bake for 12-15 minutes or until heated through and cheese is slightly browned.  Cool slightly.
7. Before serving driest warm dates with honey and sprinkle with thyme.
8. Makes at least 24 servings.  

There is a magazine called Edible that is free.  Jim picks up new editions for me at the Picnic.  This recipe by Meredith Steele was in it and we thought it looked good and something that Jim could help make as I had an Epidural steroid injection Wednesday and was supposed to rest all day.  While he did the rest, I made the dressing.  I cut the dressing in half as we don’t like overly dressed salads.  It was plenty.  We made the full recipe so Jim did not have to cook Thursday.  Luckily we had enough left over.  

Ingredients:

1# orzo pasta

1C slivered almonds

6 oz baby spinach, chopped

6 oz. feta cheese crumbled

For the Dressing:

2T red wine vinegar

1/2 t Dijon mustard

1 t grated lemon zest

Pinch black pepper

1/2 T dried thyme leaves

Directions:

1. Boil the pasta according to package directions.  Drain and rinse with cold water.  Leave to cool.
2. In a skillet over medium heat, toast almonds until lightly golden, about 2 minutes.  Set aside
3. Make the dressing.  I use the attachment to my immersion blender to emulsify dressings.  Less work.  To the vessel add all the ingredients for the dressing. Mix.
4. Add the pasta, almonds, spinach, feta and toss until well combined.

This was easy and delicious.

Sunday was another cooking class.  This one was to show you a typical Italian Sunday midday meal.  The ribs were OK, but messy to eat.  The meatballs were tasteless, go to Costco and buy Italian meatballs, they are better.  Neither of us liked the sauce.  The cookies are divine.  

For the ribs: 

Ingredient:

Rack of pork ribs, baby back or spare ribs, approx.14 ribs

salt and pepper

Directions:

1. Cut between the bones of the rack to make individual spare ribs.  Place them on a baking sheet lined with foil.  
2. Preheat the oven to 375 degrees F.
3. Season with salt and pepper.
4. Roast in the oven until browned, about 20 minutes.
5. Transfer to the sauce.

Sauce for the pasta

Ingredients:

2 T EVOO

1 small onion, diced

2 garlic cloves

1/4-1/2 C dry white wine

1 (28 oz) can crushed tomatoes

1 (15 oz) can crushed tomatoes

Directions:

1. Heat the oil in a very large saucepan.  (You will be adding the ribs and the meatballs to this sauce after you bake them.)
2. Sauté the onion for about 5 minutes until softened.  
3. Add the garlic and cook for another 12- minutes.  
4. Add the wine and let evaporate by half.  
5. Add the tomatoes and season with salt and pepper.
6. Simmer for about 10-15 minutes.
7. Add the ribs.  Cook for another 1/2-1 hour.

For the Meatballs:

Ingredients:

1# ground beef

1 egg

1/3 C grated Parmigiano

2 slices thin white sliced bread

1/3 C milk

3-4 parsley sprigs, leaves minced

Directions:

1. Cut the crusts off the bread slices and discard.  Rip up the bread and place in a small bowl.  Add the milk and let soak for about 5 minutes.
2. Oven should be left on 375 degrees F.
3. Meanwhile, mix the egg, cheese, and parsley with the beef in a large mixing bowl.  
4. Lift the bread from the milk and squeeze out.  Add soaked bread to the meat mixture.
5. Season with salt and pepper.  Mix well to combine.
6. Line a sheet pan with foil.  Drizzle a thin coat of olive oil on top.  
7. Form meatballs, about 2 “ round and line them up on the pan.
8. Roast until cooked through and golden, about 25 minutes.  Remove from pan to the tomato sauce.  
9. Let simmer in the sauce for 10-15 minutes.

For the Sicilian Almond Cookies:

Ingredients:

1 C almond flour

1/2 C sugar

1/2 t orange extract

2 egg whites

1/2 C crushed almonds

10 maraschino cherries

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment or use a sill pat.
3. In a medium mixing bowl, whisk together the almond flour and sugar.  
4. Stir in the extract and egg whites and mix until a dough forms.  Kneed to combine.  (I did this all in the mixer with the whisk attachment.)
5. Pull off a small amount of dough and roll into a 1” ball.  Roll each ball in the crushed almonds.  Press a piece of quartered cherry on top.  (makes 18-20 cookies.)
6. Place on the prepared baking sheet.   Bake for 12 minutes until  golden.

This cookie dough is so hard to mix, I had to have Jim’s help.  

Ingredients:

2 (8 oz.) tubes of almond paste (I the brand in our store was 7 oz. and she said that was fine.)

1/2 C all-purpose flour

1/2 C sugar

1/2 C powdered sugar, plus more for sprinkling

4 egg whites

3 C sliced almonds (about 12 oz.)

Directions:

1. In a large mixing bowl, break up the almond paste with your fingers into small pieces.  
2. Add the flour and both sugars.
3. Add the egg whites.
4. Using a fork mix together dough until it is well-combined and smooth.  It will be very sticky.  (I believe this would be better done with a mixer.  Like I said, I had to have Jim’s help.)
5. Line sheet pan or cookie sheet with parchment or Sylpat.
6. Place the sliced almonds in a flat plate or pan.  
7. Using two tea-spoon sized spoons scoop up a tablespoon sized piece of dough and place in the almonds.  Roll it around until covered with almonds on all sides.  Place on baking sheet.  Repeat with the rest of the batter.
8. Bake for 15-20 minutes until golden.  Allow to cool on baking pan for a few minutes, then remove to cooling rack, cool completely.
9. When cooled dust with powdered sugar.  

She said they keep well in a tin for 3-4 days.  Refrigerate if you need them to last longer.  I packed up a few tins to give to neighbors.  I always  make cookies or candy for our postman, he was so kind to Jo, always brought him a dog biscuit.  Jo always ran to the door when the doorbell rang.  He thought everyone would bring him a biscuit.  The rest are Jim’s; I have my fruitcake.  Everyone needs a little cheer these days.  

Saturday was a day to get things done.  We are getting low on groceries so I had to be inventive.  I hadn’t made a list yet.  I decided to have tilapia.  I did it the usual way.  I coat it with a thin layer of cornmeal and fry in a small amount of EVOO.  I made Jim his Idahoan mashed potatoes and did this recipe out of WW cookbook.  It is 2 points.  I sliced the carrots in quarters lengthwise, not into the ribbon part.  I just cooked them a little longer.

Ingredients:

1# large carrots 

1 T EVOO

1/2 C finely chopped red onion

2 t grated peeled fresh ginger

1/2 t salt

1/4 t ground cardamom

1/8 t cinnamon

1/8 t cinnamon

1/8 t black pepper

2 T water

3 T sliced almonds toasted

Directions:

1. With a vegetable peeler, cut lengthwise into ribbons.
2. Heat oil in large skillet over medium-high heat.  Add onion and ginger, stirring often, until tender, about 2 minutes.  Stir in salt, cardamom, cinnamon, and pepper; cook, stirring constantly, until fragrant, about 30 seconds.
3. Stir in carrots and water.  Reduced heat and cook, covered, stirring occasionally, until carrots are tender, about 3 minutes.  Transfer to serving bowl, sprinkle with almonds.