About Wendalicious « Wendalicious

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About Wendalicious

Late thirties, recently married, and living in Upstate NY’s Capital District. Desperate to see the world, but too much in debt to do so, I’m content (for now) to travel the globe one meal at a time. And post the recipes!

6 Comments »

6 Responses

on December 1, 2007 at 9:36 pm | Reply Kristen

hey, WENDALICIOUS it’s your favorite sister!…you have a lot of time on your hands to have a blog, but i think it is awesome!

Hopefully i will be up there soon to spend some money @ the casino! guess i should start saving my money

LOVE YOU! <3: Kristen
on December 5, 2007 at 9:16 pm | Reply Vespi Scarpelli

Wendalicious — you can only inagine what I thought the site would have on it….

Great job, kiddo. Looking forward to trying some recipes.

Keep this going!

VS or HP
on December 5, 2007 at 10:37 pm | Reply wendalicious

Vespi Scarpelli??? Any relation to Glenn Scarpelli (from TV’s “One Day at a Time”?)
on February 24, 2008 at 12:42 pm | Reply Jean Curtin

May I have the recipe for artichoke francaise sent to my e-mail address? I have not been able to locate it.
Thank you.
on February 24, 2008 at 4:36 pm | Reply wendalicious

Jean:
I don’t actually have the recipe, because I had the artichokes at a restaurant, but i found a recipe from the California Artichoke Advisory Board that sounds very similar, and another recipe for Roasted Garlic Cream Sauce that should work. After making the sauce, you should pour it over the artichokes, and bake until bubbly.

FRENCH FRIED ARTICHOKE HEARTS

FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep

Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.

*For preparation of baby artichokes, trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.

Roasted Garlic Sauce

Ingredients:

* 6 garlic cloves, roasted and peeled
* 1 medium onion, finely diced
* 1 cups white wine
* 2 cups heavy cream
* salt and freshly ground pepper to taste

To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic.

Method for Sauce

In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated,. Bring to room temperature before serving,
on September 30, 2009 at 2:28 pm | Reply Jason, the intern

Hey wendy great website!…..I forgot to ask got any great restaurants suggestions. See you later.