The Kitchen

Basic Crepes

Fill these thin pancakes to create your own dishes. They

work well as entrees (cooked chicken or shrimp with your

favorite sauce) or desserts (sweetened fruit with whipped

cream).

Makes about 10

3/4 cup Milk

1 egg

1/2 cup flour

Spray type oil

Whisk together the milk, egg, and flour until a smooth

batter forms. Heat a small non-stick skillet. Spray with

the oil. Remove the pan from the heat. Ladle in about one

ounce of batter and immediately swirl the pan to create an

even, thin layer. Return to the heat. Cook briefly. Turn

the crepe over in the pan. Cook briefly and remove from the

pan. Repeat until batter has been used. Fill as desired.

- Nick Sundberg

Brownies

This is our featured "Comfort Food Recipe of the Month."

Makes about 20 two-inch squares

5 ounces Unsweetened chocolate

1/2 cup Butter

2 cups Sugar

2 teaspoons Vanilla

4 Eggs

1 cup Flour

1 cup Chopped walnuts (optional)

Pre-heat the oven to 350. Melt the chocolate and butter in

a saucepan over low heat. Remove from the heat and allow to

cool. Mix the eggs, vanilla, sugar, flour, and walnuts (if

used) until smooth. Slowly mix in the chocolate mixture.

Grease a 9X9 square baking dish. Add the mixture. Bake for

25-30 minutes or until the center is set. Cool slightly.

Serve with whipped cream if desired.

- Nick Sundberg

Braised Lamb Shanks

Braising (slow cooking with liquids) makes this flavorful

cut of lamb very tender.

Serves 4

4 Lamb shanks

2 Tablespoons Oil

1/8 teaspoon Pepper

3/4 cup White wine

2 cups Chicken broth

1 1/2 tablespoons Garlic, minced

1 teaspoon Rosemary

1 large Onion, diced

2 bay leaves

1 tablespoon Tomato paste

Pre-heat the oven to 325. Heat the oil in a large heavy pot

(that has a lid and can go into the oven). Season the lamb

shanks with pepper and carefully place them in the hot oil.

Brown well on all sides. Carefully add the broth, wine,

garlic, rosemary, onion, bay leaves, and tomato paste.

Bring to a boil, cover and place in the oven. Cook for 1

1/2 to 2 hours or until very tender. Strain the cooking

liquid and spoon a small amount over the lamb when served.

- Nick Sundberg

Antipasto Pasta Salad

Ingredients from some of Italy's classic appetizers combine

to make a great pasta salad.

Serves 4

1/3 cup White wine vinegar

1/2 teaspoon Garlic, minced

1 1/2 Tablespoon Basil, fresh, chopped

1 cup Olive oil

1/2 pound Penne or Radiatore pasta

1/4 cup Black olives, sliced

2 ounces Pepperoni, sliced, cut into strips

1 large Tomato, diced

1/3 cup Roasted red bell peppers, peeled & diced

1/2 cup Parmesan

Add the vinegar and garlic to a food processor bowl. With

the processor running, slowly drizzle in the oil. Turn

machine off. Add the basil and pulse until just mixed. Cook

the pasta. Drain and rinse with cold water. In a large

bowl, toss the pasta, dressing, olives, pepperoni,

tomatoes, and peppers. Chill for at least 1 hour. Garnish

with the cheese. Serve cold.

- Nick Sundberg