Sue Fosters Red & White floral captures my kitchen in early December

http://www.mgalleryoffineart.com/masterpiece/title.php?ititlenum=11015

which moves into a hodgepodge of decorations, candy & cookie making and general chaos.

This time of year our family marks the Western Christian season of Advent (http://en.wikipedia.org/wiki/Advent) by lighting candles, reading aloud from various religions' scriptures about the sequential themes of the season: Hope, Peace, Joy and Love. We usually share a simple meal, followed by a special sweet and then begin our little ritual. It is a wonderful reflective time together and this season I am fortunate to have two of my adult children, two of their friends, as well as two of my husband's teen aged grandchildren living with us. The household is multinational, multi racial, multi faith, boisterous and full of hilarity. When choosing the menus for this season's first Sunday (which is all about Hope) the "big kids" thought a rename of one of their favorite cookies was in order. My apologies to anyone who takes offense..but these are yummy.

Hoped for Barackaroons

Heat Oven to 350, Parchment line a baking sheet

1/4 cup sugar
2 1/2 cups freshly and finely grated coconut
2 egg whites
3 oz chocolate chips
A few drops of almond extract
A pinch of salt

Mix ingredients, scoop small mounds onto baking sheet spaced apart as for cookies. Bake 15-20 minutes until golden. Cool on a wire rack.

Linguine alla Carbonara di Salsiccia
Serves Four

This is a Jamie Oliver recipe from his Jamie’s Italy cookbook (2006, Hyperion, New York), which I adapted that encompasses all that is wonderful about simple cooking with perfect ingredients. Jamie calls this pasta for breakfast, because it has a silky smooth sauce composed of egg yolks, heavy cream and Parmigiano-Reggiano. What I like about the dish is its complex favor achieved in such a short time.

4 good-quality organic Italian sausages or any sausage you enjoy
4 slices of pancetta or bacon, chopped
1 cup of porcini mushrooms, sliced
1 pound dried linguine
4 large eggs yolks, preferably organic
½ cup heavy cream
½ cup lemon juice
3 ½ ounces freshly grated Parmigiano-Reggiano
1 zest of one lemon
sprigs of fresh flat-leaf parsley, chopped
extra virgin olive oil
salt and pepper to your taste
1 shot glass of limoncello, or a liquor of your choice

Preparation: 1. With a sharp knife slit the sausage skins lengthwise and pop the meat out. Using your hands, make small meat balls about the size of large marbles and reserve. 2. Heat a large frying pan and add a couple of tablespoons of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue to cook for a couple of minutes, until it’s golden. Toss in the porcini mushrooms and sauté for one minute and then turn the heat off. 3. Meanwhile start a large pot of salted water boiling, add the linguine, and cook until al dente. 4. In a large bowl whip up the egg yolks, cream, half the parmesan cheese, limoncello, the lemon zest and the parsley until it is silky smooth. 5. When the pasts is done, reserve one cup of its water, and drain the pasta in a colander. 6. Add the pasta immediately to the large bowl with the sauce in it, plus the sausage, pancetta and mushrooms. Toss everything together, season to your taste, and serve at once with sprinkled parmesan and freshly ground pepper. If the dish is too dry add olive oil and more of the pasta cooking water.

Presentation: This is a one dish dinner or a great pasta course. Serve with fresh bread and a glass of champagne or as you prefer.

(Click on Menu)

Shanghai Terrace

Peninisula Hotel, Chicago
November 7, 2008