Ready, Set, Entertain, by Claire Criscuolo, RN

Artichoke Pie, by Claire Criscuolo, RN

Makes 10-12 appetizer portions

3 Tablespoons extra virgin olive oil
1 Medium sweet onion, finely chopped
1 Large clove garlic, finely chopped
1 Jalapeno pepper, finely chopped, optional, but if you include it, be sure to wash your hands immediately after handling Jalapeno or any hot chile as not to burn your skin
1/4 cup finely chopped, Italian flat leaf parsley
salt and pepper
1 14 ounce can artichoke hearts, drained and coarsely chopped, then drained again
8 Eggs or egg substitute, lightly beaten
6 Large basil leaves, finely chopped
1 Cup shredded Asiago cheese or finely chopped and drained fresh mozzarella (fiore di latte)
1/4 cup grated Pecorino Romano cheese
1 10 inch deep dish pie crust, unbaked

Preheat the oven to 350 degrees. Heat the olive oil in a skillet over medium heat. Add the onions, garlic, jalapeno, and parsley. Sprinkle lightly with salt and pepper, but only enough to bring out the flavors of the onions, not too much because the cheeses that you'll be adding later tend to be salty. Cook, for 5 minutes, stirring occasionally, until the onions have softened. Remove from the heat and turn into a bowl, using a rubber spatula to scrape the skillet. Stir in the chopped artichoke hearts, the eggs, basil leaves, Asiago, and Romano cheeses. Stir well to mix. Place the pie pan on a cookie sheet lined with parchment paper to catch any drippings. Turn the artichoke mixture into the pie crust, using a rubber spatula to scrape the bowl and to smooth the filling evenly. Bake the pie in the preheated oven for about 40 minutes until the center is set and the crust is golden brown. Allow the pie to set for 10 minutes before serving.

Dipping Oils, by Claire Criscuolo, RN

With a few simple ingredients you can turn your extra virgin olive oil into delicious and exciting dipping oils for your favorite breads or those lightly toasted little Italian or French bread slices called Crostini.

Makes about 1/4 cup

Mediterranean Dipping Oil

1/4 cup extra virgin olive oil
1 Clove garlic, finely chopped
1/4 Teaspoon crushed red pepper flakes
1/4 Teaspoon fennel seeds, lightly crushed using a mortar and pestle
1/4 Teaspoons black pepper corns, lightly crushed using a mortar and pestle
1/4 Teaspoon coarse sea salt

Mojo Dipping Oil

1/4 Cup extra virgin olive oil
1 Small shallot, minced
1 Clove garlic, minced
1 Teaspoon finely grated lime zest
2 Tablespoons freshly squeezed lime juice
2 Teaspoons distilled white vinegar
1 Tablespoon plus 1 teaspoon minced fresh cilantro
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper

Directions for preparing the dipping oils: Combine the ingredients in a small bowl, and whisk to combine. Refrigerate for an hour or up to two days, to allow the flavors to meld, then bring to room temperature, whisk again and serve. Instruct your guests to dip in and scoop, or spoon the flavors onto bread.

Ginger-Molasses Cookies, by Claire Criscuolo, RN

Makes about 2 dozen

½ Cup trans fat free shortening
3/4 Cup dark brown sugar, packed
1 Egg, or egg replacer
1/4 Cup black strap molasses
1 Cup unbleached all purpose flour
½ Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/4 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg or mace
1/4 Teaspoon salt 1/4 Teaspoon baking soda

Center your oven racks. Preheat the oven to 375 degrees. Measure the shortening into a medium bowl. Cream using a hand mixer set at medium speed or beat with a wooden spoon for about 20 seconds until smooth and creamy. Add the brown sugar, the egg, and molasses. Beat for about 20 seconds, stopping once or twice to scrape the sides of the bowl, until the mixture is smooth and creamy - it will look like a rich, coffee colored frosting. Don't over beat the mixture or you'll cause little air bubbles in the baked cookies. Measure the flour, ginger, cloves, cinnamon, nutmeg, salt, and baking soda into a separate bowl, then sift this mixture onto the creamed mixture. Beat using a hand mixer set at medium speed or use a wooden spoon to mix the batter, until the dry ingredients are completely mixed into the batter, about a minute, stopping once or twice to scrape the sides of the bowl. The batter will be thick. Line two cookie sheets with parchment paper. Drop heaping teaspoons of batter onto the prepared cookie sheets leaving room in between each to spread while baking. Bake in the preheated oven for 12 minutes, the batter will be a little soft when you remove them, but will firm up as they set. Set aside to cool until firm enough to transfer to a platter, about 10 minutes. Once they are completely cool, you can store them in a covered container for up to four days