Recipes Included On This Page Giorgio's Spaghetti Carbonara For 1 Good Old Fashioned Pancakes For 1 Greek Split Peas with Honey Sweetened Eggplant Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Giorgio's Spaghetti Carbonara For 1 Recipe By : cooks.com - Submitted by: Giorgio Castiglioni Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg yolk 1 cup whipping cream (35%) 1/4 cup grated Parmesan cheese 1 pinch salt 1 pinch pepper 4 slices bacon -- cut into 1-inch pieces lengthwise 1/4 cup finely diced onion -- (optional) 1 garlic clove 1 pinch dry oregano Olive oil 1/4 cup white wine 75 grams spaghetti -- (approx. 3 ounces) Mix first 5 ingredients in a bowl and set aside. Fry bacon with med heat until most of the fat is released, but before it becomes crispy. Remove fat as it is produced. Use a large pot, pasta will be added to this later. Add white wine and oregano. Reduce the wine at low to med heat. Add onion and garlic to bacon and sauté for 10 minutes. The garlic should not turn brown, otherwise it will give a bitter taste to the mixture. Add olive oil for the last few minutes. About half way into preparation begin to boil the spaghetti. When spaghetti is ready (al dente), mix it into the bacon. Mix in the cream mixture, one half at a time. (cooks.com - Submitted by: Giorgio Castiglioni) Edited and adapted by Claudia for one serving Contributed to the FareShare Gazette recipe challenge by Claudia; 27 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 620 Calories; 25g Fat (39.0% calories from fat); 29g Protein; 59g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 925mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat. * Exported from MasterCook * Good Old Fashioned Pancakes For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 pinch salt 1/2 teaspoon granulated sugar 1/2 cup milk 1 egg 2 teaspoons unsalted butter -- melted Blueberry Sauce 1/4 cup fresh or frozen blueberries 1/2 cup water 2 tablespoons orange juice 1 tablespoon white sugar -- and 1 1/2 teaspoons white sugar 1 teaspoon cornstarch 1/4 teaspoon almond extract 1/4 teaspoon ground cinnamon In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Add more milk, one tablespoon at a time, if the dough is too thick. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with Blueberry Sauce (Recipe below). Prep. : 5 Minutes. Cooking Time: 10 Minutes. Ready In: 15 Minutes. Blueberry Sauce In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stir gently and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking. Recipes from allrecipes.com, scaled to one serving, edited by Claudia. Contributed to the FareShare Gazette recipe challenge by Claudia; 17 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 17g Fat (45.6% calories from fat); 13g Protein; 33g Carbohydrate; 1g Dietary Fiber; 249mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Split Peas with Honey Sweetened Eggplant Recipe By : Gourmet, August 2005, Adapted from Diane Kochilas Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For split pea purée: 1 large red onion -- finely chopped (2 cups) 2/3 cup extra-virgin olive oil -- (preferably Greek) 1 pound yellow split peas -- (2 1/4 cups), picked over, rinsed well and drained 6 cups water 1 Turkish bay leaf or 1/2 California bay leaf 2 teaspoons salt 1/4 cup fresh lemon juice For eggplant compote: 1/2 pound eggplant -- cut into 1/2-inch cubes (3 1/2 cups) 1 1/4 teaspoons salt 2 large tomatoes 6 tablespoons extra-virgin olive oil -- (preferably Greek) plus additional for drizzling 2 medium onions -- coarsely chopped 2 garlic cloves -- minced 1 teaspoon mild honey 1 tablespoon drained bottled small capers -- (in brine), rinsed 2 tablespoons thinly sliced fresh basil or chopped fresh oregano 1/4 teaspoon black pepper 1 tablespoon balsamic vinegar -- (1 to 2 tablespoons) or Greek raisin vinegar Make purée: Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add split peas and stir until well coated, then stir in water and bay leaf. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and continue to cook, stirring more frequently as purée thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more. Remove from heat and stir in lemon juice and remaining 1/3 cup oil, then cool to room temperature, pot covered with a kitchen towel. (Purée will thicken as it cools.) Discard bay leaf. Make eggplant compote while split peas simmer: Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl. Place a plate or bowl directly on top of eggplant to weight it down and let drain 1 hour. Rinse eggplant (discarding liquid) and pat dry. Cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife. Halve tomatoes crosswise and seed, then cut into 1-inch pieces. Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant and sauté, stirring occasionally, until just golden, transferring to a plate. Reduce heat to low, then add remaining 3 tablespoons oil and onions to skillet and cook, stirring occasionally, until softened and golden, 15 to 20 minutes. Add garlic and cook, stirring, 2 minutes. Stir in honey until incorporated. Add eggplant, tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally, 5 minutes. Stir in vinegar (to taste) and remove from heat. Transfer to a bowl and cool to room temperature, uncovered. Serve purée topped with eggplant and drizzled with olive oil. Cooks' notes: Split pea purée can be made up to 4 hours ahead and kept, covered, at room temperature. Eggplant compote can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. Makes 8 to 10 first-course or side-dish servings. Gourmet, August 2005, Adapted from Diane Kochilas ChupaNote: I replaced the fresh basil with fresh mint and used Greek honey vinegar, also added 1 1/2 t. red pepper flakes for heat to the split peas (in the oil in the skillet before adding anything else) if I hadn't been cooking for non-heat-eaters, I would have added 1 T... or more! Formatted by Chupa Babi in MC: 08.15.05 Greeks call puréed split peas fava, not to be confused with what we call fava beans. The combination of puréed split peas and honey-kissed eggplant compote makes for a very comforting dish. Contributed to the FareShare Gazette by Chupa; 2 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 28g Fat (87.5% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 876mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.

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