Linguine Mondello
(serves 2)

2 cloves garlic 1 tsp. parsley
1 tsp. chopped onion 1 c. medium shrimp
4 peeled tomatoes, chopped 1 lb. clams
1 tsp. ea. butter & olive oil 1 T white wine
linguini


Saute garlic and onions 1 minute in olive oil.
Add shrimp and wine and saute 1 minute per side.
Add tomatoes. Dice and mash with fork.
Add butter and clams.
Cover and cook 2-3 minutes until clams open.
Add parsley.
Boil linguini 8-10 minutes; top with sauce.

Spring Asparagus Soup with Crispy Proscuitto
(Serves 6)


1/2 cup unsalted butter
1/2 teaspoon freshly ground white pepper
1/2 cup yellow onion, diced
3 thin slices prosciutto
2 tablespoons thinly sliced shallots
8 cups water
1/2 cups chicken stock
2 tablespoons kosher salt
8 cups washed, coarsely chopped asparagus (incl. stems)
24 asparagus spears, peeled
1/2 cup shopped fresh Italian parsley
1 cup chicken stock
2 cups creme fraiche
Sea Salt to taste


In a large soup pot, over medium heat, melt 1/4 cup butter. Add onion and shallots and saute about 2 minutes, until slightly brown.
Add chicken stock and simmer.
Add asparagus and parsley and cook for 5 minutes, until very tender, but still green.
Using a slotted spoon, remove onion, shallots, asparagus and parsley and place in food processor or blender and puree in small batches.
Return the puree to the simmering stock and cook for 10 minutes, stirring to prevent burning.
Pass the soup through a fine strainer into a clean soup pot to extract the stringy asparagus stems.
Place pot over medium heat and cook for 8 to 10 minutes, or until the soup reduces to desired consistency. Keep warm on low heat.
Place a saute pan over medium-high heat; when hot, lay slices of prosciutto in the pan. cook and turn about 1-2 minutes per side, until crisp, taking care not to burn them. Transfer to paper towels to drain. Let cool for 5 minutes, then julienne and place on dry paper towel.
Pour water into a saucepan and add salt: bring to a boil over medium-high heat. Blanch the asparagus in boiling water for about 2 minutes, or until al dente. Using a slotted spoon or strainer transfer the asparagus to an ice-water bath for about a minute, until chilled, then drain.
Place saute pan over medium heat and add chicken stock. Add asparagus and simmer about 1 to 2 minutes.
Whisk the creme fraiche and remaining 1/4 cup butter into soup. Add salt and pepper to taste.
Stand the asparagus, spaced evenly apart, up against the inside of 6 soup bowls. Pour soup into bowl and garnish with prosciutto.

Well Mama sure got us started on the mains! I think I would like to start off with what to bring to the table first. Bread is what is most commonly offered but there are many people who can’t or won’t eat it because they are on a low carb diet, allergic or trying to cut back on white flour for health reasons. In our restaurant I would love it if we would offer a starter of various pickled things.

Sweet Pickled Grapes
Pickled Watermelon rind
Pickled green cherry tomatoes
Fresh cucumber pickles
Hot pickled Cauliflower

I will be the pickle chef for the restaurant. Don’t you think that would be more interesting than just bread?

Hey - our very own personal pickle chef! That would be marvelous! I know that I make relish trays all the time to go with meals - sometimes bigger ones - sometimes smaller ones. But pickles, peppers, cheeses, olives - all go well with so many meals.