Food Mar wt Basket of Franklin FROM THE HEART from page 85 /// - • 32654 Franklin Road in the Village of Franklin 248.626.2583 Fax 248.626.9275 Market Basket's Village Pizzeria RO41teiliat S?eciaitt ?Cu r Large Traditioa . P tzza f . - excl uding gourmet pizza 3 i n toppgs offer expires 2/28/03. One pizza per coupon. Must have coupon at time of purchase. • • • • • • • • • • Traditional Pizza Barbeque Chicken Pizza Blue Cheese Pizza Shrimp Pizza Pesto Pizza Artichoke/Sun Dried Tomato Pizza' 3 Cheese Pizza Greek Pizza Goat Cheese/Eggplant Pizza Many More! We.Caterlirtieh, s si4a ee Make hearts: Preheat oven to 375F and spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside. 30 Minute Pick-up 248.626.2583 86 CAPELLINI WITH ARTICHOKE HEARTS 3 T. olive oil 1 cup chopped onions 1 t. minced garlic 1 can (28 oz.) diced tomatoes with juice 1/2 cup red wine (any type) 2 t. dried oregano 1/2 t. red pepper flakes salt and pepper to taste 1 can (14 oz.) artichoke hearts, drained (do not use marinated hearts) 16 fresh basil leaves, cut into thin strips 1 pound dry capellini (angle hair pasta) 1 1/2 cups grated Parmesan cheese (about 5 oz.) Heat oil in large saucepan over medium heat. Add onions and garlic and saute until tender, about 5 min- utes. Add tomatoes with juice, wine, oregano, red pepper flakes, salt and pepper, and simmer until sauce thickens slightly, stirring occasionally, 12-15 minutes. Add artichoke hearts, reduce heat and keep the sauce warm until ready to serve. Just before serving, bring a large pot of water to a rapid boil over high heat. Add the capellini and cook according to the package instructions until al dente (ten- der but firm to the bite). Drain the pasta well, but do not rinse. Transfer the hot pasta to a large bowl and add the tomato sauce. Add the basil and toss well. Adjust salt and pepper to taste. Divide the pasta among eight individual shallow bowls and serve immediately sprinkled with grated cheese. Makes eight first-course servings. ROASTED HONEYED SALMON WITH PUFF PASTRY HEARTS Hearts: 1 sheet frozen puff pastry, (half-pound package) thawed but cold 1 beaten egg Salmon: 8 (5 oz. each) skinless salmon fillet portions kosher salt and pepper to taste 1/4 cup extra-virgin olive oil juice of 1 lemon 2 T. honey 1/2 t. ground cumin 1 T. paprika 1 cup dry white wine 4 scallions (green onions) thinly sliced Caeigaar Oroterlm,! 2/ 7 2003 Cut cabbage into small chunks and place in the bowl of a food processor fitted with a metal blade. Pulse the cabbage until it is chopped fine. Set aside. Arrange uncut lettuce leaves on eight dinner-sized plates. Sprinkle hearts of palm circles over the lettuce. Sprinkle the garbanzo beans, pecan halves and parsley over the salad. Whisk the dressing again and drizzle it over the salads. Sprinkle with the chopped cabbage (sprinkle the cabbage over the rim of the plates as well), and top with Asiago cheese, if using. Makes 8 servings. "Throu g h Our Doors Come Only the Finest" 671700 Unfold the puff pastry sheet (if folded) and place on a lightly floured surface. Roll the pastry into a slightly larg- er rectangle and cut as many hearts as possible from the dough using a small cookie cutter (the smaller the bet- ter). Place the hearts on the baking sheet and brush the tops of the hearts with the beaten egg. Bake until the hearts are puffy and golden, about 12-15 minutes. Remove from oven and cool completely. Prepare salmon: Preheat oven to 400F and spray a baking dish with nonstick cooking spray and transfer the salmon portions to the baking sheet. Season the fish with salt and pepper. Set aside. Combine oil, lemon juice, honey, cumin and paprika in a small bowl and stir well. Use a pastry brush or small spoon to spread this mixture over the fillets. Pour wine in dish around salmon, but not over salmon. Roast salmon, uncovered, until opaque in center, about 10-15 minutes. Transfer to individual plates and sprinkle with scal- lions. If the hearts are tiny, arrange them over the salmon fillets and around the plate. If they're large (cookie sized) divide them among the salmon fillets, arranging them over the fish portions. Serve immediately. Makes 8 serivngs. EASY WHITE CHOCOLATE MOUSSE WITH FRESH RASPBERRIES AND GANACHE SAUCE Mousse: 1/4 cup water 1 t. unflavored gelatin 1 1/4 cups heavy whipping cream (not whipped) 4 oz. good-quality white chocolate, finely chopped 1 cut) (1/2 pint) raspberries white chocolate shavings, garnish Ganache Sauce: 1 cup semisweet real chocolate chips or chopped chocolate 4 T. unsalted butter, cut into pieces 3 T. heavy whipping cream (not whipped) Make the mousse: Heat 1/4 cup water in a saucepan over high heat until very hot (do not boil). Reduce heat to low and sprinkle gelatin over the water and let stand for 10 minutes to soften. Stir until gelatin dissolves. Remove from heat and set aside. Bring 1/4 cup cream to simmer in medium saucepan over medium heat. (keep remaining cream chilled). Remove from heat and add chopped white chocolate. Stir until smooth. Whisk in the softened gelatin mixture and chill, uncovered, until cool and beginning to thicken. Beat remaining cream in medium bowl until stiff peaks form. (A good test: If the whipped cream does not move when the bowl is tipped o _ r turned over, it is stiff enough). Gently fold the whipped cream into the cool white chocolate mixture and divide the mousse among eight small dessert cups or wine glasses. Cover with plastic wrap and chill until ready to serve. Make ganache sauce: Whisk chocolate, cream and but- ter in small saucepan over medium-low heat until melted and smooth. Keep warm or chill, heating in microwave for 30 seconds and stirring to melt again before serving. To serve, drizzle a little of the warm ganache over the mousse, top with raspberries and sprinkle white choco- late shavings, if using, over all. Makes 8 servings. O