For Art’s Sake Fresh Family Recipes
For our art issue, we have recipes from two local artists and one that is art on a plate!
Trish Wise’s “I’m Going to Be in the Studio for a Long Time” Stuffed Shells/Manicotti
“I can’t recall the first time I made this, but it was a hit with adults and children, so it became a staple. I learned that it’s best made ahead of time, so the flavors have a chance to mix. Rewarm to piping hot just before serving.” – Trish Wise
1 pound Italian sausage, sweet or spicy or half and half
2 cups ricotta cheese, full fat or low fat
1 ½ cups Hellmann’s mayonnaise (no substitutes here!)
2 cups shredded mozzarella
1 package manicotti or jumbo shells (according to Trish, the shells are easier to stuff)
1 24-ounce jar of your favorite spaghetti sauce
Preheat the oven to 350°.
Brown the sausage in a skillet. Set aside to cool.
Cook the manicotti or jumbo shells according to the package directions. While it’s cooking, mix the sausage, ricotta, mayonnaise, and half the mozzarella together in a big bowl. Once the pasta is cooked, drained, and rinsed, stuff the sausage mixture into the pasta.
Pour a thin layer of spaghetti sauce over the bottom of a casserole dish. Layer the stuffed pasta into casserole and cover with the remaining sauce and mozzarella. Bake in the preheated oven until heated through. Serves 4 to 6.
Nancy Lamb’s Stuffed Seafood Portobellos
Sculptor and painter Nancy Lamb is the grand doyenne of the Fort Worth art scene. Her whimsical works delight viewers while challenging them to think of the subject matter in a deeper way. Her stuffed seafood portobellos are completely delicious and feature locally made Bel Air Ranch Herbs & Spice Seasoning.
4 large portobello mushrooms, cleaned, gills removed with a spoon, and stems removed and reserved
4 ounces lump crabmeat
4 ounces fresh scallops, diced
½ cup panko crumbs
1 hearty tablespoon Bel Air Ranch Herbs & Spice Seasoning
Juice of ½ lemon
2/3 cup shredded cheese, divided use [Editor’s note: we liked Fontina in this recipe]
1 egg, beaten
Salt and freshly-ground black pepper to taste
Lemon wedges for serving
Preheat the oven to 375° and coat a shallow baking dish with nonstick spray.
Arrange the cleaned mushrooms in the prepared baking pan. Dice the stems of the portobello mushrooms. Dice the scallops. Add the stems, scallops, and crabmeat to a bowl. Add the panko, Bel Air Ranch Herbs & Spices Seasoning, all but 2 tablespoons of the shredded cheese, and the lemon juice and gently toss to combine. Season to taste with salt and pepper before gently stirring in the beaten egg.
Divide the stuffing between the mushrooms, compressing gently to form a slight mound. Bake in the preheated oven for 10 to 12 minutes or until the seafood stuffing is set and a light golden brown. Remove from the oven and top each mushroom with the remaining 2 tablespoons of cheese. Broil for 1 to 2 minutes or until the cheese is melted. Serve with lemon wedges and a sprinkle of salt and pepper. Serves 4.
Central Market’s Grilled Baby Artichokes with Lemon, Olive Oil, and Mint
This recipe is the embodiment of spring. The fresh ingredients are simple and healthy, and the result is utterly delicious.
3 tablespoons fresh mint leaves, chopped
Salt and black pepper to taste
1 cup olive oil infuse with Meyer Lemon [available at Central Market]
2 lemons, halved
12 fresh baby globe artichokes
Juice the lemons into a large bowl filled with cold water. Halve the baby artichokes and place in the lemon water until ready to boil.
Bring a large pot of salted water to a boil. Drain the artichokes and boil until fork tender, about 10 to 15 minutes.
Drain the artichokes and set aside to cool. The recipe can be prepared to this point up to one day ahead.
Prepare your grill to medium-hot. While the grill is heating, whisk the fresh mint into the olive oil with salt and pepper to taste.
Brush the artichoke halves with the dressing and grill until tender and slightly charred, turning occasionally, about 8 minutes. Transfer the halves to a platter and drizzle with some of the remaining dressing. Serve warm or at room temperature. Serves 4 as a main dish.