Recipes rated by Pattie Meegan

	Eggplant & Mushroom Parmesan by Catherine Pappas This is delicious and no frying! Enjoy with Love, Catherine	4 votes 1 review 2862 views
	FIG chocolate PORT nutty Ice Cream by Foodessa This modified recipe revealed the essence behind the creamy, rich and eggless ice-cream. FIGS, CHOCOLATE and ALMONDS would all be blended together with a spirited touch of PORT wine. Note: this recipe got a refreshed update. For a dedicated post...refer here: http://www.foodessa.com/2010/09/fig-chocolate-port-nutty-gelato.html	2 votes 1 review 1 comment 1889 views
	cold Espresso Coffee AMARETTO Latté by Foodessa Deliciously light and refreshing. This has remained a highly requested concoction.	3 votes 1 review 4978 views
	Italian Chick Pea Soup by John Spottiswood Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was…	12 votes 5 reviews 6 comments 6304 views
	Italian Bean and Rice Soup by John Spottiswood This is a delicious soup culled from the treasure trove of recipes by Marcella Hazan. It can be made with pasta instead of rice, but is wonderful with Arborio rice. It's hearty and flavorful. Marcella would probably cringe, but I like to eat it with a healthy sprinkle of sumac. If you don't have sumac, black pepper will add flavor…	8 votes 4 reviews 2 comments 5855 views
	Citrus and Avocado Salad by John Spottiswood This was one of my favorite salads growing up. My grandmother would serve it in a butter lettuce leaf cup with just grapefruit, avocado, and a light vinegarette. This version has a bit more too it, and is equally good.	6 votes 2 reviews 5 comments 6412 views
	Sicilian Eggplant & Ricotta Pasta by John Spottiswood This is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus…	12 votes 9 reviews 4 comments 10587 views
	A Fruit That Descended from Paradise – Figs Poached in Red Wine by Patricia Turo Artists have painted the fig leaf to depicted modesty. But the fruit is sweet and alluring. This recipe is so easy anyone could make it and with a little cinnamon ice cream it is dream of a dessert. Reduce the sugar and use them with meats.	3 votes 2 reviews 3 comments 2487 views
	EGGPLANT parmesan cheese RED PEPPER loaf by Foodessa A superbly turned out rustic vegetable loaf born out of forgetfulness! I had actually forgotten that the original recipe had crushed Italian tomatoes in it. This is where the accident continued to be a blessing in disguise. As I plated the mix...a slight mountain shape was holding its own. I grabbed two spatulas and started…	3 votes 2 reviews 3 comments 3936 views
	Blueberry & Peach Cobbler by Nanette My best friend, Sunny, made this yummy dessert when my husband and I visited her and Russ at their Rhode Island Beach House. The berries and peaches were farm fresh, sweet and juicy. This cobbler is easy to make, buttery, not-too-sweet and good, good, good! If you visit my blog cucinananette.blogspot.com you can read the details of my…	3 votes 2 reviews 1 comment 5768 views

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