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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/41387/full/41387/recipe-for-success-chutzpah-ethics-ricotta-pumpkin/ <br /><br /> <b>Recipe for success: chutzpah, ethics, ricotta, pumpkin</b> <br /> Thursday, February 18, 2010 | by faith kramer <br /><br /><p><img alt="faith kramer" class="left" height="200" src="http://www.jweekly.com/images/uploads/column_pics/cook/faith kramer.jpg" title="faith kramer" width="126" />Noah Alper, who describes himself as a serial entrepreneur, has made quite an impact on the Bay Area as a businessman (founder of Noah’s Bagels), a nonprofit leader (founding president of Jewish Community High School of the Bay) and more. Alper’s latest venture is as author of “Business Mensch,” where he avows that the recipe for success is to combine business smarts with chutzpah and ethics.</p> <p>Among his many enterprises, Alper helped develop a kosher Italian restaurant that featured dairy and fish dishes. Bar Ristorante Raphael was a quiet retreat in Berkeley and a lovely spot to dine. When it closed a few years ago it was much missed. Alper’s wife, Hope, who worked with him and his partners in the business, provided some favorite restaurant recipes below. She adapted them from those created by chef Domenico Testa.</p> <p><br /><strong>Carciofo Ripieno</strong></p> <p><strong>Serves 4-6 </strong></p> <p>6 medium artichokes</p> <p>2 cups bread crumbs</p> <p>2 tsp. capers</p> <p>1 cup chopped tomatoes</p> <p>2 cloves garlic, chopped</p> <p>1 tsp. chopped fresh oregano</p> <p>½ cup extra-virgin olive oil</p> <p>juice of one lemon</p> <p>salt and pepper to taste</p> <p><br />Trim and steam the artichokes and scoop out the middle. Chop the artichoke hearts and add bread crumbs, capers, chopped tomatoes, garlic and oregano. Stuff mixture into the artichokes. Make a dressing of oil, lemon juice, salt and pepper, and drizzle over the stuffed artichokes. Serve at room temperature.</p> <p><br /><strong>Crespelle di Zucca</strong></p> <p><strong>Makes 10-12 filled crêpes</strong></p> <p>2 eggs, beaten</p> <p>3 Tbs. olive oil, plus additional for frying</p> <p>3 cups milk</p> <p>1 cup flour</p> <p>1⁄8 tsp. salt</p> <p>½ lb. cream cheese</p> <p>1 lb. ricotta cheese</p> <p>2 cups pumpkin purée</p> <p>3 Tbs. brown sugar</p> <p>¾ cup grated Parmesan cheese, plus additional for garnish</p> <p>1½ bunches of fresh sage</p> <p>1 lb. butter</p> <p><br />For the best flavor, bake and purée fresh pumpkin for the filling instead of using canned.</p> <p>Crêpes: Beat the eggs, add olive oil and milk. Pour into the flour, add salt, and mix well. Grease a 9-inch nonstick pan with olive oil, heat well. Add small quantity of batter; tip the pan so the batter spreads over the bottom. Cook over moderate heat; when browned underneath, turn over and brown the other side. Let each crêpe cool.</p> <p>Filling and sauce: Preheat oven to 500 degrees. Soften the cream cheese. In a bowl, use a spoon to mix ricotta, pumpkin, sugar and Parmesan cheese. Whisk in the softened cream cheese, place 3 or 4 Tbs. of filling into each crêpe, and roll like a burrito. Cover and bake for about 15 minutes until warmed through. Pluck the sage leaves from the stems. Heat the butter and sage leaves together in a saucepan over low heat until the butter is melted and brown, but not burnt, and the sage is crisp. Pour sauce over warmed crêpes and sprinkle additional Parmesan cheese on top.</p> <p><br /><strong>Crema di Limone</strong></p> <p><strong>Makes about 12-14 (½-cup) servings</strong></p> <p>7 lemons</p> <p>2 cups sugar</p> <p>8 cups heavy cream</p> <p>limoncello liqueur, optional</p> <p>Remove the lemon zest (yellow part only) with a vegetable peeler. Juice lemons. Put lemon zest, sugar and cream in a pot over medium heat and heat until boiling, but do not boil. Let cool, and when just warm, slowly mix in the lemon juice. Pour into glasses and chill in the refrigerator. Add a splash of limoncello (lemon liqueur) on top if desired before serving.</p> <p><br />Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at <a href="http://www.clickblogappetit.blogspot.com">http://www.clickblogappetit.blogspot.com</a>. Contact her at <a href="mailto:clickblogappetit@gmail.com">clickblogappetit@gmail.com</a>.</p>

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