Thimbles with Mushrooms and Artichokes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3 tablespoons olive oil 1 small onion, finely chopped
* 1 pound mushrooms, trimmed, cleaned and finely chopped
* 1 teaspoon kosher salt, plus 3/4 teaspoon
* 1 cup dry Marsala wine
* 1 pound thimble pasta
* 1/2 pound frozen artichoke hearts, thawed
* 3/4 cup grated Parmesan
* 1/2 cup cream
* 1/2 cup chopped fresh flat-leaf parsley
* 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon
of the salt. Saute, stirring occasionally, until all the moisture has
evaporated and the mushrooms have cooked down, about 10 minutes. Add
the Marsala and continue cooking until almost all the wine has
evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir
in remaining salt. Add the pasta and cook until tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta
and add it into the mushrooms, Marsala and onions Add the artichoke
hearts, Parmesan and cream and cook until the artichokes are heated
through, about 5 minutes. Stir in the parsley and pepper. Transfer to
a serving bowl and serve.

From: foodnetwork.com

Chocolate Zabaglione

Cook Time: 6 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/4 cup whipping cream, or heavy cream
* 1/2 cup semisweet chocolate chips
* 8 large egg yolks
* 2/3 cup sugar
* 1/2 cup dry Marsala
* Pinch salt
* 1 pound fresh strawberries, hulled and quartered

Directions

Add cream and chocolate to a heavy small saucepan. Cook over low heat,
stirring often, until the chocolate chips are melted and smooth. Set
aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione
over the strawberries and serve.

From: foodnetwork.com

Chocolate Tiramisu

Cook Time: 9 min
Level: Intermediate
Yield: 12 servings

Ingredients

* 6 ounces container mascarpone cheese
* 2/3 cup whipping cream
* 1/2 cup sugar
* Chocolate Zabaglione, recipe follows
* 2 1/2 cups espresso coffee, warmed
* 24 crisp ladyfinger cookies (recommended: Savoiardi)
* Unsweetened cocoa powder, for garnish
* Dark chocolate shavings, for garnish

Directions

Place the mascarpone cheese in a large bowl and set aside. With an
electric mixer, beat the cream and 1/4 cup of the sugar in a medium
bowl until soft peaks form. Fold the whipped cream into the
mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and
refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in
another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch
metal loaf pan with plastic wrap, allowing the plastic to extend over
the sides. Working with 1 cookie at a time, dip 8 cookies into the
espresso, and arrange in a single layer side by side over the bottom
of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat
dipping 8 of the cookies in the espresso and layering the cookies and
remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies
in the espresso and arrange side by side atop the tiramisu. Press
lightly to compact slightly (the last layer will extend above the pan
sides). Cover the tiramisu with plastic and refrigerate at least 6
hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic. Sift the cocoa over the tiramisu, and
with a vegetable peeler or sharp knife, make dark chocolate shavings
and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium
heat, stirring often, until the chocolate chips are melted and smooth.
Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture. Cover and refrigerate to chill completely.

From: foodnetwork.com