Hail To the Chef

reprinted from the Compost NewsLetter

Gnocchi alla romana con funghi e carciofi

Semolina gnocchi with mushrooms and artichokes

1 quart milk
1 cup semolina flour
1 cup freshly grated Parmesan cheese
2 teaspoons salt
2 egg yolks
1/4 cup butter
1/2 pound shiitake mushrooms
8 - 10 small artichokes, sometimes called artichoke hearts
2 tablespoons chopped parsley
1 lemon

Bring the milk to a boil in a heavy saucepan. As it is coming to a boil add the semolina in a steady stream, beating it into the milk with a whisk. Lower the heat and continue beating until the semolina begins to come away from the edges of the pan (about 10 minutes). Remove from the heat. Beat in 2/3 cup of the grated cheese, the egg yolks and 2 tablespoons of butter.

Moisten a sheetpan with cold water and pour out the semolina. Spread the mixture to a thickness of about 3/8 inch. Cover with wax paper or parchment and let the semolina cool completely (about 30 to 40 minutes).

Preheat the oven to 450 degrees.

Using a 1-1/2 pastry cutter, cut the semolina into disks. Trim the bottoms and outer leaves of the artichokes, rubbing the cut surfaces with lemon. Boil in salted water until tender. When cool slice into 1/4 inch slices. Remove the stems from the shiitakes and slice into 1/4 inch slices. Saute the mushrooms and artichokes in 3 tablespoons of butter with the chopped parsley, salt and pepper and set aside to cool.

Butter an oven proof casserole large enough to hold the semolina disks, artichokes and mushrooms in one layer. Put the four sided pieces of semolina into the bottom of the casserole. Dot with butter and sprinkle with parmesan. Over this arrange one line of semolina disks along one edge of the casserole. Arrange some artichokes and mushrooms slightly overlapping the first line of disks. Lay a second line of disks overlapping the artichokes and mushrooms. Continue in this fashion until you have reach the other edge of the casserole. Sprinkle with the remaining parmesan and dot with butter. Place on the highest rack of the oven and cook for 15 to 20 minutes until a light golden crust has formed on top.

[This is WONderful! But aside from being a real palate-pleaser, you can use this recipe as a spell for growth--not merely because it's kinda fattening (all that butter!), but because of the mushrooms. In fact, this spell can be used for anything you want to happen quickly. Check it out:
 • milk (makes us grow when we're babies)
 • semolina flour (straight from Mama Earth to you for increase)
 • cheese (more milk)
 • salt (of the earth)
 • egg yolks (another growth symbol; also a symbol of the Universe)
 • butter (still more milk)
 • mushrooms (grow up FAST overnight)
 • artichoke hearts (the center portion of a thistle-like plant whose leaves grow spirally [growth again!])
 • parsley (relaxation, concentration, memory)
 • lemon (a Lunar fruit)

Put them all together, and you have a recipe which would work well for personal growth, successful conception, prosperity, the success of a project, good crops, even healing. The way you differentiate these is, of course, in your intent as you make the dish, and in the words you chant. For instance, if you wanted to use this as a spell for the successful completion of an artistic project, you would envision yourself getting the benefits and praises due to your success, and you would chant something to the effect of:

"Grow, grow, juices flow
As above, so below."
Bon appetit and Blessed Be!--vw]

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