Articles More About Schedule Contact

Look What Else She Does!

On September 23, 2008, Elaine was featured in the "Who's Cooking" column of the Long Island Newspaper "Newsday". While copyright laws prohibit us from reprinting that complete interview here we have included excepts from the article. As many have asked for the recipe for her delicious artichokes, we have included it below.

When did you learn to cook? When I was working at the Mid Island Y JCC in Plainview in the '80s and '90s, I began cooking for the senior citizens.I made stuffed grape leaves, stewed vegetables, things like that and they loved it.

What is your signature dish? I'm known for my artichokes. I make them with lemon juice, scallions and good olive oil. I have many friends who love them and one friend who doesn't waste anytime dropping by for a visit once I've made them.

What do you look for in an artichoke? I look for the small ones. I don't use them if they have brown spots on them (not fresh) or are too big (too tough). I make friends with the people who work in the supermarket produce department. I like John's Farm in Plainview for the best variety and prices.

Where do you enjoy eating out? I like Imperial Wok in Hicksville for their General Tso's chicken and a delicious chicken dish with pine nuts and peaches. Uncle Pete's on Woodbury Road has a great buffet (I particularly like the spinach pie). Popei's Clam Bar in Bethpage has a really good seafood salad and fried calamari. They call me the "steamer lady" when I go there because I used to always eat steamer clams but not so much anymore.

My favorite place to visit nowadays is Fra Amichi, a great Italian restaurant in an old converted Friendly's restaurant building on Route 107 just south of Hempstead Turnpike. I try to get there once a week for luch with my girlfriend because the prices are so reasonable. We love the fresh rolls they serve with every meal - they're outstanding. Our favorite meal is the walnut gargonzola salad with salad greens, hearts of palm, olives, candied walnuts, and tomatoes. We always ask for the raspberry dressing (the one they use on their spinach salad) because we like it the best.

Has your work influenced your cooking? I've done community service all my life like Parents Without Partners, and working with gifted children. I like to see the enjoyment of others. Some people tell me it's my energy that makes the food taste better but my heart is really in it and I think that makes the biggest difference.

ELAINE'S ARTICHOKE RECIPE

4 medium artichokes
4 large bunches scallions (green parts only), cut into 1- to 1 1/2-inch pieces
1 bunch fresh dill, washed, dried and hard stems removed
Kosher salt, to taste
1 cup ReaLemon juice
1 cup extra-light Bertolli olive oil

1. Cut artichokes lengthwise, stem to top; if artichokes are hard, cut off pointy tops. With a small, sharp knife remove choke and pink-red prickly leaves from artichoke, leaving a clean cavity. Place in bowl of water until ready to use to prevent too much browning.

2. Take artichoke halves out of water and loosely fill the cavity with dill.

3. Place 4 artichoke halves in bottom of 6-quart pot. Layer generously with scallion greens. Sprinkle a layer of kosher salt over everything. Repeat. Add lemon juice and olive oil to pot.

4. Fill pot with water to about 2 inches from top, covering artichokes. Bring to full boil on high for 15 minutes with the cover ajar. Reduce to a moderate boil, cover and cook about 40 minutes or until tender.

5. Remove pot from heat and let cool to room temperature. Put artichokes and juice in a container and refrigerate for at least 8 hours to let flavors marinate. Serve cold with juice as desired. Makes 4 to 8 servings, as an appetizer or side dish.

"Elaine Resnik ... is an incredible talent, well experienced and knowing of the
spiritual modalities and themes and a terrific teacher." P.M.H. Atwater (2005)