Appetizers

2 ▼ In the KItchen I’m HungryHun

LET’S EAT!

by JANICE TORILLI - janicet@rhodybeat.com

I’m back! Going back to the late 1990s and early 2000s I had a weekly food column feature in the Warwick Beacon and Cranston Herald. I so enjoyed the weekly challenge of creating recipes and for our readers to come in our offi ce with their recipes and questions (this was before the internet).

Everyone loves to look through a cookbook and come up with a dinner plan. One of my favorite cooking partners is my sister Linda. We enjoy each other’s company, share the same tastes in food and both are quick to share and create new recipes, photos and ideas.

I’m sure you will enjoy our 3rd cookbook in the last 4 years. If you’re missing one, please come by our offi ce for a copy. I would love to hear what you think of these recipes and others in our Cookbook. Have fun and enjoy.

5 slices lean bacon, cut into small diced pieces 1 tbsp. Olive oil 1 1/2 lbs. bay scallops 1 Vidalia onion, thinly sliced 4 Yukon® gold potatoes, diced 1 cup chicken stock 1/2 cup white wine (I use chardonnay) 1 cup light cream 2 ears of fresh corn, off the cob 1/2 tsp. sea salt 1/4 tsp. pepper 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill In a large stock pot, cook bacon until crisp. Drain on paper towels. Do not drain the bacon grease, add 1 tbsp. olive oil. Increase heat; add scallops, salt and pepper. Cook until golden brown (about 2 minutes per side) transfer to a plate. Then add onions to the oil drippings and cook about 5 minutes. Add the potatoes, wine, broth and cream.

Cover and reduce heat. Simmer about 15 minutes until the potatoes are tender.

Add the scallops and corn and gently heat through. Add bacon, parsley and dill. Serve.

Jan’s Tomato Pie

3 large or 4 small garden tomatoes. Slice and place on paper towels to drain, sprinkle with sea salt. Let sit about half hour at room temperature. 1 pie shell (I use Jiffy® pie crust mix use 1/2 box and 3 tbsp. cold water) 1/2 Vidalia onion, chopped 1/4 cup fresh basil, chopped 1/2 cup mayonnaise 1/2 cup Romano cheese 1 cup shredded sharp cheddar or mozzarella 2 slices bacon, cooked and chopped Ground pepper Prepare pie shell and poke with forks and bake for about 10 (lightly brown) minutes at 375°. Cool for a few minutes.

Then sprinkle the onions and 1/2 cup cheddar cheese on bottom of crust.

Start to layer the tomatoes and add basil.

In a medium bowl, mix grated Romano, mayonnaise and pepper. This mixture will be thick and spread over tomatoes.

Bake at 350° until browned 25-35 minutes. Add remaining 1/2 cup shredded cheese and chopped bacon on top and bake for an additional 5 minutes. Enjoy!

Linda’s Famous Onion Pie

2 sleeves of saltines, crushed 1/2 stick butter, melted 2 large Vidalia onions, sliced thinly 2 tbsp. butter 1 cup milk 1/2 cup cheddar cheese, shredded 3 eggs 1/2 tsp. salt 1/4 tsp. pepper Press evenly in pie plate, bottom and sides.

In non stick skillet, melt 2 tbsp. butter and add sliced onions, cook until light brown.

Spread onions in crust.

Sprinkle with cheese.

In medium bowl whisk eggs, milk, salt and pepper.

3 cups thinly sliced zucchini 1 cup Bisquick® baking mix 1/2 cup chopped onion 1 clove chopped garlic or 1/2 tsp. garlic powder 2 tbsp. parsley dash of oregano 4 eggs, beaten 1/2 cup corn oil 1/2 cup Romano cheese, grated 1/2 cup Romano cheese, grated 1/2 tsp. salt Mix all ingredients in a large bowl and spread in a greased 13”x9” pan. Bake in pre-heated 350° oven for 35 minutes until golden brown.

LINDSEY® ROASTED OLIVES ROASTED OLIVES

Submitted by MADELINE LEANDER, West Warwick MADELINE LEANDER, West Warwick

1 cup each of 3 types of olives 1 pint cherry tomatoes 1 tbsp. herbes de provence 8 whole garlic cloves 1/4 cup olive oil 1/4 tsp. black pepper

Preheat oven to 425°. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on sheet pan. Serve at room temperature with crackers or baguette bread slices lightly toasted.

Preheat oven to 425°. Lay out all the ingredients on a sheet pan and

*Mix 1 tsp. each rosemary, thyme and basil if you cannot fi nd herbes de provence

Loraine’s Famous Bruschetta

■ 1 lb. dough ■ Tomatoes ■ Garlic ■ Basil ■ Pesto ■ Olive oil ■ Balsamic vinegar (optional) ■ Your favorite Cheese

(some of my favorites are grated Romano, fresh grated parmigiana, fresh mozzarella and feta cheese) Prepare the shells. Divide the dough into 3 or 4 sections. Form small round loaves of bread use a little our to prevent loaf from sticking to the baking sheet. Bake at 425° until light golden color. Let cool 10 min. then cut in half lengthwise to separate the top and bottom to form two shells. With a fork pick out some of the bread from the shells leaving nooks and crannies. Return to the oven and cook until a deep golden color ….the shells will be hard. Prepare the bruschetta. Fill a med. bowl half way with cold water. Dip one shell until submerged in the water for a few seconds pull it out and drain excess water over bowl. Place shell in a dish. I drizzle olive oil over the shell then I add salt and pepper. In a small bowl chop garlic, cut up tomatoes, add basil and or pesto, drizzle olive oil, add salt and pepper. is is all to your taste how much spices or what kind you prefer. Pour this into the shell. Top with your favorite cheese.