U.P. Michigan Pasties

In a large skillet sauté

1 large onion, chopped

with ½ C cooking oil

Remove from heat, mix in

1 large peeled and diced potato

1 peeled and diced carrot

1 very small peeled and diced turnip

Mix all ingredients until thoroughly blended.

Add the above vegetables to the onions in the skilled. Sauté until vegetables are cooked.

Add: 1 lb lean ground beef. Mix in until all ingredients are thoroughly blended.

Two ready made or your favorite pie crust dough.

Place ingredients into pie crust. Cover pie with second pie crust, by placing it up-side-down, pinching edges of both pie shells together to form a seal. Using the prongs of a fork, prick a few air holes in top pie crust. Bake in a 350৹ F oven for 45 minutes to an hour until crust is golden brown.

FOODNOTES: While visiting one of my college roommates who hailed from Ishpeming, Michigan, I had the privilege of sampling the local food. Ruthie made “Pasties” for dinner one evening. She told me how these pies were made to fit in the pockets of the miners' shirts to stay warm until lunchtime. She further explained to me how her father, from a mining family in Cornwall, England, emigrated to this country, settling in another (iron) mining mecca in Negaunee, Michigan. Interestingly, the mining is done above ground. Every day at exactly noon, a warning siren sounds so all the workers will know to clear the area. Then the dynamite planted in the rocky terrain can be heard for miles around as it breaks up the earth. The iron is is melted and made into tiny pellets which can be found all around the area, especially on nearby train tracks. This is where Ruthie grew up with her parents and brother Roger, aka RD. I cherish my visit to the U.P. Peace be to the memory of my wonderful friend, Ruth Helgren Erickson, 1954-2003.

Veggie Burgers

serves 6 -8

Blend in food processor or mash with large fork:

8 oz. soft tofu

8 oz. black beans

Mix together: 1/3 C equal parts of two or more of the following and add to above:

textured vegetable protein

sunflower seeds

teff

hulled hemp seeds

wheat germ

Stir into mixture:

1 TLBS soy sauce

½ carrot, grated

½ zucchini squash, grated

1 C uncooked whole edamame

½ tsp black pepper

Form into at least one inch thick patties – 3-4 inches in diameter

Coat patties with an equal mixture of:

sesame seed

sunflower seeds

dried onions

Heat iron frying pan.

Add enough cooking oil to coat bottom of pan (optional: plus tsp sesame seed oil).

Lower heat as coating will easily burn. Place veggie burgers in pan. Fry for about 8 - 10 minutes on each side or until golden brown.

Serving Suggestions: Serve on buttered grilled whole wheat bulkie rolls with tomato, avocado and red onion slices, red leaf lettuce, dill pickles, sautéed mushroom and green olives.

Serve with green salad.

Other condiments: Tahini sauce; brown mustard and piccalilli OR homemade sauce consisting of half C mayonnaise, half C sour cream (lite or regular) with 1 TLBS garlic powder stirred in. Refrigerate for several hours. Spread on veggie burger.

FOODNOTES: The best Veggie Burger I've ever eaten was in a small Manhattan restaurant. I met an old friend there thirty-something years since we had last seen each other - wonderful reunion. He order a steak on a roll, while I took a chance with the Veggie Burger. This is where I discovered how delicious a veggie burger could be mixed with nutty grains, fresh vegetables and whole edamame bulging out of the sides.

The above recipe, committed to paper, is my tribute to the happy memories I have of my friend Peter, a lifetime ago, and to the fact that I love NY! This recipe; the results of my impression of the veggie burger, came out even better than what I remembered eating in that little restaurant.

The nice part is that this can make this with some very basic ingredients, adding more or less grains and seeds to it as or it can be made with just the tofu and beans. It is delicious made just with the black beans.

I began adding new and interesting grains to my pantry as I learned how to use them in vegetarian cooking. I learned that the important thing is to feel physically satisfied with what I eat and to gain a connection with mother earth when I prepare foods, by using grains like teff that are quite delicious, versatile, and a major food source in Africa.

Mexican Buffet

Ingredients: Shopping/garden list

3-4 scallions (green onion)

1 fresh sweet pepper, seeded

1 small hot pepper (optional)

2-3 tomatoes

½ head (Boston red leaf) lettuce

Guacamole – see recipe

4-6 oz. sour cream

4-6 oz. shredded cheddar cheese

or tofu “cheese”

½ can black olives, whole or sliced (pitted)

black beans, drained and rinsed

1 can refried beans

hot sauce

6 -8 oz canned or fresh corn (optional)

optional: white chicken meat,

lean ground beef,

or soy protein crumbles,

such as “Smart Ground”

(soy will require a TLBS cooking oil)

taco seasoning

Taco Shells

Burritos

Coarsely chop scallions, peppers, and tomatoes. Tear lettuce into bite-size pieces. Refrigerate in zip lock baggies, plastic storage containers, or in small, covered serving dishes. Prepare salsa and guacamole according to recipe.

When ready to serve prepare meat or soy protein by cooking in skillet with cooking oil. If using ground beef add taco seasoning according to directions on packet. I have not tried adding taco seasoning to chicken or crumbled tofu.

Place each ingredient; guacamole, sour cream, shredded cheddar cheese or tofu “cheese”, pitted black olives, black beans, heated refried beans, and corn into small serving containers. Heat refried beans, covered, in microwave for a couple of minutes and don't forget the hot sauce. I serve it in the bottle.

My experience eating Mexican food such as this has been that the meat or protein portion goes on the taco or burrito first, followed by vegetables, then topped with guacamole, salsa, sour cream and finally shredded cheese, but I don't thing there is really a wrong way to layer the food. It is probably layered this way for easier handling. It all tastes great.

Serving Suggestions: Serve buffet style with Citrus Fruit Punch (see recipe) or Dos Equis. This is a simple enough meal, but it does take time to prepare, however, it can serve a lot of people by increasing the amounts, and it makes great leftovers for another evening meal. For dessert, try cut up“ papaya, mango, banana and pineapple OR “Flan” really rounds out an evening of Mexican fare.

FOODNOTES: I find it fun to make when a few friends come over and pitch in to help cut up vegees or open cans of olives and corn niblets. I use small pudding bowls, soup bowls and an old Lady Susan that has three curved serving containers with room for a small bowl in the middle. I serve the cut-up vegetables in one of the curved dishes and fill the other two with olives and cheese, etc.

I think this makes a great summer evening meal to share with family or friends. There is something for everyone. The list of suggested ingredients serves mainly as a reference for shopping for Mexican foods. There are so many variations and choices and I seem to forget something unless I have my list with me at the grocery store. I hope my list helps anyone who loves Mexican food. I love having a full array of choices and toppings when making Tacos. Enjoy!

©Wilma Carolyn Johnson Short

Salmon Croquettes

serves 4

1 can salmon – drain, remove any residual skin and bones

½ C bread crumbs or 2 slices bread, crumbled

½ stalk celery, finely chopped

1 medium thick slice from a large Vidalia or sweet onion, finely chopped

1 egg (with or without yolk), beaten

¼ tsp freshly ground pepper

1 tsp freshly chopped parsley

1-2 TLBS cooking oil

Break up and mash the salmon with fork. Add bread crumbs, celery, onion, egg, pepper and parsley.

using a fork. Let sit covered in refrigerator for about 20 minutes (makes handling easier).

Heat iron skillet over high heat. Roll mixture into 2-inch balls or hand press into 3 or 4 inch patties. Add cooking oil to hot skillet. Reduce heat to medium-high. Place croquettes in pan. Cover with spatter guard. Lower heat slightly if necessary. High heat allows croquettes to brown up which gives them a crunchy texture. Turn salmon balls so they brown on all sides or turn patties over and brown on other side. Approximately 10 minutes on each side. Drain on several layers of paper towels. Sprinkle lightly with a flavored salt, such a celery salt, onion salt, or Adobo salt.

Serve hot with fresh lemon quarters, tartar sauce, or a favorite hot sauce.

FOODNOTES: I first made this while “camping” in Hew Hampshire when my brother was up to visit. It was a complete experiment, but it was a success. My brother went gaga over the croquettes and wanted the recipe. Finally, I have organized it into something easy to follow and make. This makes an impressive main dish or it can be served in the 2 inch ball size as an appetizer.

©Wilma Carolyn Johnson Short

Marinated Slow-baked Chicken Legs

3 lb chicken legs, skinned
½ - ¾ C olive oil (enough to coat chicken
Juice of 4 lemons
4-5 garlic cloves, crushed
1 tsp rosemary, broken in small pieces
1 tsp fresh ground pepper

Mix olive oil, lemon juice, crushed garlic cloves and spices in a bowl. Add chicken legs. Turn each leg so that it is covered with on all sides with mixture. Place in a baking pan. Pour any remaining mixture over the chicken legs. Cover. Bake at 275 for 4 to 5 hours.

FOODNOTES: I have had this served as part of a dinner with friends in Chicago, but I have found this to be a real party pleaser. Chicken legs have a lot of meat on them and are much easier to handle than chicken wings. They are a wonderful compliment to a buffet with salads, pasta, and the like. I prefer baking them in the oven than to using a crock pot because the meat tends to stay on the bone and the “dry” baking enhances their texture and taste, whereas in a crock pot the liquid tends to become watery from the chicken juices as it combines with the oil and lemon. The ingredients and spices are baked into them when slow-baked in the oven.

These make great leftovers for a hot summer evening when no one feels like turning the oven on. As a dinner they are good with rice and a toss salad.

©Wilma Carolyn Johnson Short

Pan-roasted Pork Loin – Camp Style

Serves 4

2 – 2 ½ lb boneless pork loin roast

Place the following in a bowl or plastic container that can be tightly covered:

2 garlic cloves, finely slivered or crushed

¼ C Balsamic vinegar

2 TLBS soy sauce

½ tsp freshly ground black pepper

Mix ingredients together in bowl. Place the pork loin in the marinade, turning the meat so that all surfaces are exposed to the marinade. Cover and refrigerate, allowing meat to marinate in the mixture for at least 6 hours, or it can be left overnight in refrigerator. Turn meat about half-way through the marinating process. The longer it marinates, the more tender the meat becomes.

1 tsp cooking oil (enough to cover pan surface)

4 medium bliss potatoes, sliced in half

One medium Bermuda (purple) onion, sliced, medium thick.

(white/yellow or sweet onion is fine)

Heat a very large iron skillet. Add oil when pan is hot and spread the oil across bottom of pan with metal spatula. Place potato, slice-side down in pan.

Add onion. Cover. Lower heat to medium-low. After 15 – 20 minutes, check for doneness (golden -brown on sliced side) of potatoes. Sick the end of a sharp knife into the top of potato – it should slide in easily if done. Slide fully cooked potatoes and onion to edges of pan.

Place pork loin with garlic and marinade into the center of the pan. Cover. Roast over medium-low heat for 20-25 minutes. Turn meat over and allow to cook for another 20-25 minutes. Use a meat thermometer or make a small slice to check doneness. Meat should lose its pink color when done.

1 can water chestnuts, drained

1 6-10 oz pkg snap peas or fresh snap peas,

cleaned and trimmed

Optional: 2 tsp toasted sesame seeds

The water chestnuts can be added to the same pan if there is enough surface room. If there is not enough room, heat another small frying pan for the water chestnuts and pour in enough cooking oil to cover pan surface when pan is hot.

Add one small can of drained water chestnuts to pan. Spread water chestnuts in a single layer in the pan. After ten minutes, turn water chestnuts over and allow them to brown on the other side for 10 - 15 minutes.

Add 6 -10 oz fresh or frozen snap peas. Leave in covered pan 5 minutes. If snap peas are fresh, allow them to simmer in pan for 6 minutes or until heated, but still crisp.

Optional: Sprinkle 2 tsp toasted sesame seeds sprinkle 2 tsp. over the snap peas.

SERVING SUGGESTIONS: If all the ingredients were cooked together in one pan, serve up camp style in the skillet or in two separate serving containers. Serve with a bowl of unsweetened applesauce with a dash of cinnamon, or a baked apple. Shiraz is a fine compliment to this dish.

©Wilma Carolyn Johnson Short

FOODNOTES: For a number of year now, I have become accustomed to roasting meats in an iron skillet while we are up in the woods of New Hampshire. It is often too hot to turn on the oven, as well as the fact that our camp oven is a complicated thing to run. We would often roast potatoes cut in half to save baking time . The potatoes retain their flavor. The purple onion enhances the flavor of the potato, pork, water chestnuts and snap peas, basically tying the flavors together.

Toward the end of one summer in New Hampshire, I looked at what few ingredients I had remaining in my larder; balsamic vinegar and soy sauce were two, so I decided to marinate a pork loin roast I had just purchased at Gomarlo's Food and Circus. Once the onions were translucent and the potatoes were tender, I pushed them into a circle around the edge of the pan, then added the marinated roast. Later came the water chestnuts. Lastly came the frozen snap peas which had thawed. All I had to do was warm them, since they had already been cooked.

I was delighted at how tender that marinated meat was. I could almost cut it with a fork (it may be I don't have the muscle), but, it was so tasty. I wrote down exactly the way I prepared this meal, so that I could repeat this delightful “cooking in the woods” dish.

Only one cooking pan is required for preparing and serving this dish, but it needs to be quite large. This makes clean-up a snap. The combination of ingredients compliment each other quite well. The crispy edge of the potato takes on some of the flavors of the marinaded roast, but the basic nutty potato flavor is baked inside because of the covered roasting effect and the crispy edge of the sliced potato adds an interesting texture to this dish. The flavor is seared in. This dish is excellent with a sprinkle of flavored salt, such as Adobo salt.

As I prepare this recipe for my blog, I recall the New Hampshire pines, so tall and still,the oak, birch and maple tree tops stirring in the wind. I envision children exclaiming, “I got one” from the Frog Pond, below the hill where we share our summer months. The air smells country fresh and the murmur of camper voices comes and goes like a distant tide. The owls echo each others lulling hoo-hoo h'hoo at night as the campfires dwindle. On a clear night, the stars are often the only entertainment I need. Being away, down south in Rhode Island for eight months certainly makes the heart grow fonder.

"Meaty" Vegetarian Tomato Sauce

6 - 8 servings

2 TLB olive oil

1 large onion, coarsely chopped

5-6 whole garlic cloves, peeled

1 (lb) pkg. Sausage Style Soy,such as Gimme Lean brand,

cut into small pieces

1 29 oz can whole tomatoes

1 28 oz can tomato sauce

1 12-15 oz can tomato paste

¼ C red wine

1 tsp each of the following

oregano

parsley

basil

½ tsp crushed rosemary

3-4 cleaned, stemmed white mushrooms, sliced

In a large pre-heated pot, pour the olive oil, chopped onion and whole garlic cloves. Simmer until onions appear translucent. Add cut up soy sausage and simmer for several minutes, stirring with metal spatula so that it browns evenly. Add spices. Reduce to low heat, cover, and allow to simmer for about 15-20 minutes, stirring occasionally.

Add whole tomatoes, tomato sauce and paste to the mixture. Mix thoroughly. Cover, allow to simmer for about, stirring occasionally, then add red wine and mushrooms. This can be transferred to a Crockpot or left on stove to simmer over a low heat. Allow the ingredients to meld together for 2-3 hours. If using a Crockpot, this can be left to slow cook on low for up to 10 hours.

Serving suggestions:

This is best served over cheese-filled ravioli. It also works well as sauce for Eggplant Parmesan or Vegetarian Lasagna.

©Wilma Carolyn Johnson Short

NOTES: Throughout my life I have alternated between eating a vegetarian diet and a diet that includes meat. One summer when I was 20 years old I began eating a vegan diet. I didn't even know what it meant to be a vegan, but I began eating only vegetables, fruits, beans and grains only. I learned to make granola and to bake bread. My reasoning at the time had a lot to do with typical sixties trends and experimentation, which led me to disliking meat. What I liked about my new-found diet most was that I felt better physically and I noticed a marked improvement in my skin tone, along with better color.

But, alas, this was not to last long, as it was too difficult to remain healthy when I returned from apartment living to eating stock dining hall fare at my college. It was also nearly impossible to eat out socially. At the time, it seemed I had little choice, but to give in and begin eating meat again.

All these many years later, and since viewing the documentary, “Food, Inc.”, my husband and have vowed to eat less red meat, pork, or lamb, though I've learned never to say never. Sometimes it simply cannot be avoided.

I have absolutely nothing against eating meat. I do not view eating meat as "wrong". It is a personal choice. I view eating vegetarian meals as containing more options, variations, and lots more creativity in preparing meals. It is generally healthier, too. We still enjoy seafood or organically raised poultry throughout our week, but look forward to the evenings we have tofu and vegetable stiy-fry.

Many of our other meals are meatless. I believe soy is one of the best sources of protein and the great thing is that it contains zero fat. It comes in so many interesting forms. We love Tofu sautéed in sesame oil with garlic and ginger , or Edimane as an appetizer. I have made many soups with a variety of beans, which often include soy beans.

When purchasing tofu, try to find the firm kind as opposed to soft. Firm tofu is more dense and contains more protein than the other textures.

I believe one can feel satisfied after a meatless meal, as long as a good source of protein is present in the food. It's not fun to feel hungry an hour after you've eaten. This tomato sauce seems quite satisfying in filling me up, without that logy feeling one gets after a heavy meal. It is good served with vegetables, or a salad and bread.

I enjoy making a big batch of sauce all at once. I usually freeze a good portion of the sauce in two-serving sized containers in our small chest freezer. It makes it nice for some future evening when cooking an entire meal feels like a chore after a busy day. This sauce can be thawed in minutes, as stuffed ravioli is cooked in water in a sauce pan in no time.

Friday Night Fish Fry

Serves 2

¾ to 1 lb *scrod

egg white of 1 egg, beaten

2 TLBS flour

1 TLBS corn meal

1 tsp Fish and Poultry Seasoning, such as "Old Bay"

¼ tsp celery salt

1 TLBS peanut (or vegetable) oil

Preheat iron fry pan or skillet on medium heat.

Separate white of egg from yolk.

Beat whites with a wisp or fork until frothy.

Dip fish fillets in the egg white covering all surfaces.

Mix flour, corn meal, and seasonings together in a separate bowl.

Dip each fillet into the seasoned flour and corn meal,

covering all sides.

Pour oil into hot skillet. Place coated fillets in skillet. For thick fillets, such as cod, cook for about 10 minutes on medium heaton each side. For thinner fillets, such as gray sole, cook for about 6 to 7 minutes on each side. It may take a little less time to cook once turned over.

Serve with lemon wedges.

*In Rhode Island, scrod simply means the fish of the day. This goes great with baked potato with sour cream, and tossed salad.

©Wilma Carolyn Johnson Short

NOTES: For many years I lived around the corner from a wonderful fresh seafood store called “Saint Peter's Fish Market”. They had just about every kind of fish that are caught from New Bedford fishing boats. Over the years I learned many interesting ways to prepare fish from customers at the market and even from the owner's daughters who worked behind the counter.

St. Peter's would often have a special on sale around the weekend, so it became easy to make Friday nights fish night, even though this was never a part of my family's tradition. Rhode Islanders know that Fridays are fish day, no matter what culture you've been brought up in. John and I often look forward to our Friday night tradition of “frying” fish this way. We know we are eating healthfully when we make it ourselves. This recipe evolved over time. It is very easy to prepare and has far fewer calories than most fried fish, and I think it tastes just wonderful. This is a great and easy way to enjoy a light, but crispy fried fish, as opposed a thick, deep-fried, oil-saturated batter. The flavors are seared in by the egg white. The seasonings are subtle, but give a wonderful flavor to this dish.

Baked Stuffed Portobello Mushrooms

Dedicated to Maria Malone,
Kindergarten Teacher par excellence

Serves 2

Preheat oven to 350 F.

2 Portobello mushroom

½ carrot finely chopped

2 medium thick slices purple onion finely chopped

¼ red pepper finely chopped

½ small zucchini squash finely chopped

1 slice whole wheat bread crust

½ C shelled pistachio nuts

½ tsp celery salt

¼ tsp curry powder

¼ tsp freshly ground black pepper

2-3 cardamom seeds crushed in a mortar and pestil (optional)

1/3 C extra virgin olive oil

1 – 2 TLBS water

Optional: 2 pats butter

Cut out the stem of the mushroom and any other lose pieces of mushroom. Chop into small pieces. Blanche the chopped carrot (in boiling water until tender, but still crisp). Remove water from pan. Add cold water to halt further cooking. Place mushroom pieces, carrot, purple onion, red pepper, and zucchini in a bowl. Mix together and set aside.

Using food processor grind whole wheat bread crust into fine crumbs. Add shelled pistachio nuts. Pulse food processor a few times to break up nuts. Do not grind nuts finely. They should be slightly broken into smaller pieces.

In a mortar place the shelled cardamom seeds and crush with a pestil until they are powdery fine.

Add breadcrumbs, chopped pistachios,cardamom, celery salt, curry powder and pepper to to the vegetables. Mix together. Add about 1/3 C olive oil to the mixture. If it does not pack together well, add 1-2 TBLS water until the ingredients stick together. Lightly oil the bottoms of the mushrooms with olive oil. Divide the mixture into approximate halves, depending on the sizes of the mushroom. With clean hands, pack the ingredients, forming the approximate shape and size of the mushroom. Press mixture into the underside of the mushroom. Pat mixture down so that it sticks to the mushroom and is mounded on top. Repeat with the remaining ingredients filling the second mushroom.

Optional – Add one pat of butter broken into small pieces to the top of each stuffed mushroom before baking. This adds a crunchy texture and delicious flavor.

Bake in a preheated 350 F oven for 35 – 45 minutes. Serve immediately.

©Wilma Carolyn Johnson Short

NOTES:

Early on in my teaching career in the 80s I attended a winter holiday party. One of my colleagues brought stuffed mushrooms – the small kind. They smelled fantastic. I thought they were going to jump off the plate and into my mouth. Once they did begin making their way to my mouth, I just could not stop eating them. I asked my friend how she made them and that was the beginning of many stuffed mushroom appetizers extravaganzas.

I like colorful food. I think the orange carrots, purple onion, green squash and red peppers for this recipe work well together in many settings, in terms of their visual appeal and their nutrition. They are also great in salads or sautéed together as a vegetable compote. I believe food that appears appetizing and colorful usually tastes delicious and is always good for you.

Mediterranean Pasta Dish

Dedicated to John, my life partner and soul mate

Serves two.

1/2 lb Angel Hair whole wheat Pasta or Linguine
1 small package (6 oz) sun dried tomatoes
1/3 C extra virgin olive oil
a dozen or more pitted Greek or Mediterranean olives
2 garlic cloves – very finely chopped
½ large can whole peeled tomatoes with half the liquid
¼ tsp freshly ground pepper
Fresh basil leaves – approximately half the leaves from a stalk
4 oz pan toasted pine nuts
Freshly grated Romano cheese

In a medium size bowl mix sun dried tomatoes, olive oil and chopped garlic cloves. Allow mixture to marinate for at least one hour. If preparing the day before, refrigerate, as fresh garlic in a liquid should not be exposed to room temperature for long periods due to rapid bacterial growth. Treat garlic in any liquid as a very perishable item. When tomatoes soften a bit in the olive oil add canned tomatoes, cut into bite-size pieces with liquid, ground pepper, and olives. Prior to serving, cover tomato mixture with plastic wrap and warm in microwave on low.

Cook pasta according to directions on package. Transfer to a colander. Drain and rinse. Return to pot with a few TBLS olive oil. Stir and keep warm over low setting on stove.

Toast pine nuts in a dry iron or heavy frying pan over low heat, stirring or turning nuts constantly to prevent burning. When nuts begin to darken slightly remove immediately from pan, as pine nuts tend to burn quite easily. Place hot pasta in large serving bowl. Mix in microwave-warmed tomato, olive, garlic and oil mixture along with fresh basil leaves. Top with toasted pine nuts and plenty of freshly grated Romano cheese.

This main dish takes little time to prepare, although many of the ingredients may not be staples in your larder. It makes wonderful leftovers, as well.

SERVING SUGGESTIONS:
Serve with a tossed salad, warm Italian bread smothered with garlic butter, a favorite red wine, and fresh fruit for dessert, such as cut up kiwi, pineapple, and strawberries. Oh, and some cold champagne or bubbly fruity white wine with the fruit is quite nice.

©Wilma Carolyn Johnson Short

NOTES:
This recipe evolved over time. I have always been partial to the immense variety of vegetarian cooking. I find the flavors to range from delicate to tangy, sweet to spicy, and always with many interesting textures. I had heard my colleagues in the teachers room discussing the pesto they made, so I went to the grocery store, came home with the proper ingredients and made some in my food processor. Without any recipe I improvized using olive oil, pine nuts, garlic, fresh basil, and Romano cheese. We had it over pasta and went gaga over it. At some point I decided not to mix the pesto ingredients, but to try them individually on their own merit. With that came the addition of tomatoes and olives. I find the individual flavors uniquely compliment each other. Substituting regular spaghetti for angel hair or linguine works just fine. I particularly enjoy the the way angel hair pasta becomes saturated with the flavors of this particular dish. Sometimes I mix whole wheat pasta with regular (white wheat) pasta for the visual interest it provides. When doubling the recipe I recommend 3 garlic cloves instead of 4 . Garlic has a way of multiplying its strength exponentially.

I purchase my ingredients for this dish at Whole Foods because I can find everything there with the added bonus that they carry organically grown food. They even have pasta made from organically grown wheat! It has become a “once in a great while dish” because of the expense, but it is a special treat. This is one of those meals to which John says, “Wow!” when I serve it. I recommend trying to find the ingredients at your local grocer in order to save many pennies.