Dawn Altomari-Rathjen earned her bachelor’s degree in Culinary Arts Management from the Culinary Institute of America and has been a chef and culinary manager at several restaurants. She lives in Port Ewan, New York.
Jennifer M. Bendelius, M.S., R.D., earned her masters degree from Columbia University. She is a member of the American Dietetic Association. Ms. Bendelius lives in Fort Lee, New Jersey.
Stuffed Artichoke
Serves: 6
3 Artichokes
1 ½ Lb. Ground Beef, Lean
1 Medium Onion
4 Cloves Garlic
1 Shallot
6 Slices Italian Bread
1 Egg
2 oz. Grated Parmesan Cheese
1. Cut artichoke in half lengthwise – Leave stem on but peel with vegetable peeler – Remove choke blanche and shock – Peel and dice onion and shallot – Peel and mince garlic.
2. Slice bread thick – Soak in water – Squeeze water out.
3. Mix ground meat, onions, garlic, shallot, oregano, basil, pepper, bread, eggs, and Parmesan cheese.
4. Stuff leaf – Place cut side down in deep roasting pan.
5. Bake covered at 375 for 45 minutes.
6. Uncover and bake for 10 – 15 minutes.
Turkey Breast Piccatta
Serves 6
1 ½ Lb. Boneless Turkey Breast
¼ Cup Flour
¼ Bunch Parsley
1 Lemon
¼ Cup White Wine*
½ Tbsp. Capers
1 Tbsp. Olive Oil
½ Cup Turkey Stock (page XX)
1. Slice turkey breast into thin scalloping size portions - Zest, grate and juice lemon - Clean and chop parsley
2. Heat oil to medium high temperature in large sauté pan - Dredge turkey in flour - Sauté until light golden brown on each side.
3. Add wine and lemon juice - Let reduce by half - Add stock and simmer in high temperature for 1 minute.
4. Remove from pan and keep warm - Allow liquid to reduce by half.
5. To serve sprinkle with capers and parsley - Drizzle with sauce.
Lobster Risotto
Serves 6
2 Tsp. Extra Virgin Olive Oil
1 Medium Onion
1 Shallot
3 Cloves Garlic
1 ½ Cup Arborio Rice
¼ Cup White Wine *
1 ½ Lb. Lobster *
¼ Cup Asiago Grated Cheese
½ Bunch Parsley
1. Heat oil in medium frying pan - Peel and dice onion and shallot - Peel and mince garlic - Sauté onion for 2 minutes, add shallot to sauté for 1 minute more - Add garlic let sauté for yet another minute.
2. Add rice - Mix well with sautéed mixture - Pour in wine and let reduce.
3. Add stock, ½ cup at a time - Stir until fully incorporated before adding the rest - Continue process until all stock is incorporated and rice is thoroughly cooked.
4. Remove from heat - Stir in cooked lobster and cheese - Sprinkle with parsley and serve.
