Week of 2/11/2002

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Toasted Coconut Chocolate Ice Cream Pie
No time to make dessert? Try this scrumptious timesaving idea by using Supermarket Shortcuts.

One 7-oz. bag shredded sweetened coconut
2 Tbls. unsalted butter, melted
2 pints chocolate ice cream, slightly softened

Preheat the oven to 375?. Toast the coconut on a baking sheet for 8-10 minutes, stirring occasionally, until golden. Transfer the toasted coconut to a bowl and let cool slightly. Add the butter and stir until incorporated. Press the coconut evenly over the bottom and up the sides of a 9-inch pie pan. Cover and freeze until firm, about 15 minutes.

Spoon the ice cream into the coconut shell, mounding it slightly in the center and spreading it out to the edges of the shell; be careful not to dislodge any of the coconut. Cover and freeze for at least 45 minutes, or until ready to serve. (Make ahead; may be frozen for up to 2 days.)

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Veal with Lemon and Artichokes
A quick and delicious dish...worthy of any special occasion.

1 1/2 lbs. veal scallops (each about 1/8 inch thick)
unbleached all-purpose flour seasoned with salt
and pepper for dredging the veal
2 Tbls. olive oil
3 Tbls. unsalted butter
3 Tbls. fresh lemon juice
3/4 cup chicken broth
a 6-oz. jar marinated artichoke hearts, drained,
rinsed well and cut lengthwise into 1/4-inch-thick slices

Dredge veal in the flour, shaking off the excess. In a large heavy skillet heat oil and 2 tablespoons of the butter over moderately high heat until the foam subsides. In the fat saute veal in batches for 45 seconds on each side, or until golden, transferring as cooked to a heated platter and keep warm.

To the skillet add lemon juice and broth and simmer the mixture, stirring and scraping up the brown bits for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce. Serves 4.ntil rice is done and chicken heated through. Serves 6 to 8.

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Potato Pierogi with Cabbage and Bacon
Simply delicious!

4 bacon slices, chopped
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 Tbls. balsamic vinegar
2 Tbls. chopped fresh flat-leaf parsley
2 Tbls. unsalted butter
12-16-oz. package potato pierogi, thawed if frozen
1/2 cup water

Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.

While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes (if pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley. Serve potato pierogi over cabbage mixture. Serves 2 generously.