Caramelized Onion, Cheddar, and Black Bean Wraps

2 Sweet onions, sliced thinlymy mouth is still watering

1 can refried beans ( I use Amy's brand)

Cheddar Cheese, sliced thinly

Flour Tortillas

1 Tbs Olive Oil, or enough to coat the pan

salt to taste

Heat a skillet over medium high heat and add the oil.  Add onions and cook until golden and season with salt to taste.  Meanwhile, tear a piece of silver foil and place a tortilla on top of the foil.  Add beans and cheddar cheese taste.  When the onions are golden brown add them on top of the beans and cheese.  Roll the tortilla in the foil and allow to cool to room temperature.

recipe notes: If you make this ahead of time, the heat from the onions melts the cheese and somewhat cooks the tortilla, which creates a gooey decision hiking sandwich.  If I wasn't going to take these sandwiches hiking and instead eat them right away, I would make them as follows:

1) carmelize the onions as instructed above

2) heat black beans over low heat until small bubbles begin to form

3) Heat a skillet over medium heat.  When hot, place tortilla in bottom of skillet.  Cook on first side for about 1 minute until tortilla begins to puff up.  When it does, flip and cook on the second side for about 30 seconds.  Remove from heat and assemble sandwich.

4) To assemble sandwhich, place hot tortilla on a plate.  add about 2 Tbs of black beans, 2 Tbs of onions, and cheddar cheese.  Roll and enjoy!

Pasta!!!!!

4 cups (17 oz) flour, plus more for kneading

6 eggs, slightly beaten

1/2 tsp salt

1 tsp olive oil

mix flour, eggs, oil, and salt in a hand mixer until the dough comes together. Knead the dough, adding more flour as necessary, until you form a smooth ball and wrap the dough in plastic wrap.  If you are in a hurry, allow the dough to rest on the counter for 15 minutes.  If not, allow it to rest in the refrigerator for at least an hour.

Mix Doughready to kneadbe rough! the dough likes itKnead until you form a smooth ball

recipe notes: I usually figure one egg per person.  the traditional way to mix pasta dough is to mound the flour and make a well in the middle.  Pour the egg into the center of the well and add the olive oil and the salt.  mix gradually allowing the flour to fall into the center of the well.  when dough is mixed begin to knead.

My slave laborer, I mean sous chef, rolling out the pastaTo roll out the dough, I use the attachment on my stand mixer or my hand crank.  If you have a roller, using 1/6 of the dough, start with the setting at 1 (the widest setting) and push the dough through.  Repeat three times.  Fold the dough in thirds and place it through the widest setting once more.  lightly dust with flour if the dough feels sticky.  Move the setting to "2" and put the doNoodles Dryingugh through the machine.  Repeat until you get to setting "7."  Alternatively, you can roll the dough out by hand on a well flour surface (the machine makes it so easy though).  I like thick noodles, so I usually cut the dough by hand. Once cut, allow them to dry in individual strands or else you will end up with a pasta log (I learned this the hard way.  If you don't have a pasta drying rack, the back of a chair, a clothes line, or a broom handle works perfectly)!

Egg Fetucinni with Garlic Shoots and Morels

1/2 Lb Fresh Garlic Shoots, sliced into 1 inch segments

1/4 Lb Fresh Morel Mushrooms, finely chopped

3 shallots, finely chopped, 1/4 cup olive oil

1 cup chicken broth (or for a vegetarian alternative, use vegetable broth)

grated cheese

1 Lb Egg Fettuccini

Cook Fettuccini until it is al dente. Drain and set aside. Heat the olive oil over medium high heat in a large skillet. Add the shallots and sautee until golden. Add mushrooms and sautee until they release their juices, about three minutes. Add Garlic shoots and sautee until they turn bright green, about two minutes. Add Chicken broth and stir to remove browned bits from the bottom of the pan. Allow the broth to reduce until it has almost (but not entirely) evaporated. Turn off heat and stir in the butter. Return the cooked pasta to the pan and toss until the pasta has absorbed all of the sauce. Serve with your favorite grated cheese. You can of course use Parmigiano-Reggiano, but I prefer an aged gouda or Parano (a nutty aged cheese available at Whole Foods).

Recipe Notes: If fresh morels aren't available, reconstitute 1/2 oz dried morels in the broth and proceed accordingly. If I have time, I would make homemade pasta (recipe coming soon!)

Grilled Baby Artichokes with a Balsamic Vinagarette

12 baby artichokes

1/4 cup balsamic vinegar

3/4 cup olive oil plus additional oil to toss artichokes

3 shallots, finely minced

2 Tbs Dijon mustard

1 Tbs honey

salt and pepper

Pluck outer leaves of the baby artichokes until you see the pale green tender center shoots.  Trim the tip and bottom of the artichoke and cut in half.  You'll have a nice flat service to place on the grill.  Toss artichokes in olive oil and season to taste with salt and pepper.  Place on a hot grill until grill marks are visible, about five minutes.  Meanwhile, mix the rest of the ingredients.  Add salt and pepper to taste.  Serve the vinaigrette with the artichokes and enjoy!

Recipe Notes: The dijon mustard imparts a wonderful flavor, but it also acts like an emulsifier so your vinaigrette does not separate before you serve it.  There will probably be extra vinaigrette.  Use it as a delicious homemade salad dressing or I used it as a marinade for my balsamic glazed grilled chicken.