About Wendalicious
Early early forties and living in New York State’s Capital District – a place that some might call a gastronomical wasteland. Spring of 2013 will be taking me away from all this, and landing me in the Midwest – just outside Cleveland, Ohio to be exact. I am looking forward to chronicling my journeys there.
I have always loved cooking and baking (especially), and was organically trained in culinary skills by my talented and resourceful mother. My enthusiasm for food and cooking began with a simple gift from my mother when my sister and I were small- an Easy Bake Oven. Which she never let us use. She denies this. That frustration made me what I am today.
When it comes to food, I am sometimes inspired, sometimes lazy, and just about always hungry. My favorite food is hummus.
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
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
Vespi Scarpelli??? Any relation to Glenn Scarpelli (from TV’s “One Day at a Time”?)
May I have the recipe for artichoke francaise sent to my e-mail address? I have not been able to locate it.
Thank you.
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,
Hey wendy great website!…..I forgot to ask got any great restaurants suggestions. See you later.
You fabulous woman!
Hey Wendy! Just discovered your blog through your Linkedin update I received. LOVE LOVE LOVE IT……you are a woman of many talents…..still miss all those yummy baked goods you used to treat us with at the cement plant!!!! Can’t wait for your next blog update!!
Wendy, Nevermind the crowds–*I* loved your hummus–especially your black bean hummus. Size does NOT always matter. –Beverly
Thanks, Beverly! And it was great to meet you!
Wendy, remember old friends from DAR???? Making cakes and catering….think of you alot…..I sense some changes in your life…but still cooking huh? I miss those times!! Congrats on all the success!!!