The following recipes come from my kitchen to my readers kitchen with love and is made for this Fall season in mind. Nothing is better than a great bowl of home made pasta that a Persian Kadbanoo makes in her kitchen. Also my chocolate cranberry baklava makes a great final touch for that special significant other of yours.
Shrimp and Artichoke Pasta with Feta Cream Sauce*
Serves 4
Ingredients:
1/4 cup olive oil or veggie oil
4 tsp. minced garlic
1 pound uncooked medium shrimp peeled
1 1/2 cups canned artichoke hearts, drained and chopped
1 1/2 cup feta cheese crumbled and drained
3/4 cup tomatoes chopped and seeded
1/4 cup black olives
3 tbsp. fresh lemon juice
Half a cup fresh chopped parsely
2 tbsp. chopped oregano
1/2 cup cream, if desired
12 oz. penne or curly pasta or any kind u like
Toasted pine nuts to garnish
*You may use tomato sauce to substitute.
Direction:
Heat oil in a large skillet over medium high heat. Add garlic and saute for 30 seconds, then add the shrimp and saute until almost cooked. Then add artichokes, feta cheese, tomatoes, olives, parsley, lemon juice and oregano, and let them saute. Season with salt and black pepper, add the cream and simmer slightly until desired consistency is reached.
Meanwhile, cook your pasta in a large pot of boiling water salted until al dente. Then dry it, transfer the cooked pasta to the large hot bowl and pour the shrimp mixture on top of it and coat the pasta. Mix the pasta and the shrimp sauce, and garnish it with toasted nuts on top. Then bring to the table immediately and serve with red wine of your choice.
Chocolate Cranberry Baklava
Makes approximately 50 pieces
Ingredients:
1-16 oz package phyllo dough, thawed
1 1/4 cups melted butter
1 pound finely chopped walnuts
2/3 cup dried cranberries or Craisins
1-12 oz. miniature semisweet chocolate chips
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. grated lemon peel
For the syrup:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tbsp. lemon juice
Directions:
In a large bowl combine the nuts, chocolate chips, sugar and cinnamon and lemon peels, set aside.
With a clean pastry brush, butter a 15 x 10 x 1'' baking pan. Layer six sheets of the phyllo dough in the pan, brushing each layer with butter. Sprinkle 1/3 of the nut mixture. Layer and brush four more sheets of dough with butter, top with remaining nut mixture. Then top with remaining phyllo dough sheets, brushing each layer with meted butter. Drain any remaining butter on top. Use a sharp knife and trim the edges and cut baklava into 1 1/2 inch diamonds or squares. Bake at 325º F for about 50- 60 minutes till golden brown. Meanwhile, mix the syrup ingredients in a saucepan, bring to boil and stir occasionally. Reduce heat, and simmer for 20 minutes. Pour over warm baklava, then cool completely in pan on a wire rack. Later on make some hot cup of tea or coffee and enjoy your delicious baklavas.
