• 1/2 pound butter
• 1 onion, chopped
• 3 cloves garlic chopped
• 1/2 pound proscuitto, chopped
• 1/2 pound mushrooms
• 1/2 cup sherry
• 1 & 1/2 cups chicken broth
• Cornstarch for thickening
• 1/2 cup heavy cream
• 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.

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I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!

Ingredients:

Flour for the work surface and rolling pin

• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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Serving Size  : 4                                    Preparation Time : 15 minutes

Ingredients:

• 2 pounds                            SHRIMP, (the larger the better)
• 1/2 cup                               olive oil
• 2 teaspoons                       finely chopped garlic
• 2 tablespoons                   finely chopped fresh parsley
• 2 tablespoons                   fine fresh bread crumbs
• 1/8 teaspoon                    crushed red pepper
• 1/2 teaspoon                    dried crushed oregano
• Salt and fresh ground pepper to taste

Preheat broiler to high.

Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

Add the remaining ingredients to the shrimp and toss to coat evenly and well.

Line a baking dish with foil and arrange the shrimp over it.

Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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