Tutorial #1

After hours upon hours of watching the FoodNetwork, I believe that I deserve a mini culinary degree focusing on the art of dicing, sauteing and maybe even grilling (although the hubs still likes to think he is the King of that).. So below is our first tutorial which will cover chopping. This is a method that will really make your life easier and will cut down on the slicing and dicing of the fingers.

Chopping an Onion
1. To begin you must have a really sharp knife. Before I chop anything, I use this knife sharpener and then wash off with warm soapy water.

2. Cut the bottom of the onion.













3. Placing the flat side on the cutting board, make another cut right down the middle.















4. Remove the skin.


5. With the large surface placed flatly on the board, make a horizontal slice right in the middle cutting about 3/4 of the way through.






















6. Then starting on one side cut vertically every 1/4 inch all the way to the other side.















7. Then begin chopping the onion which will result in even onion pieces.

The "He Said, She Said" about Meat...

When I met my husband back in the 1900's, we had come from two very different worlds. He being an Oregon, semi country boy (with big city aspirations) and me a city girl who thought country life was best experienced while sitting on a hotel veranda overlooking the country.. But, while on the outside we seemed pretty different, we had way more in common than not...except for our love of meat... anything meat.. all meat,, all the time meat... (and the rarer the better according to the Book of Rich)... Thou shall eat meat was like the 11th commandment in the Moehl house... thou shalt eat bacon for breakfast, thou shalt eat roast beef for lunch and thou shalt have a stew/roast/meat casserole for dinner.... I on the other hand could have easily done away with meat all together in my youth...and living in the "new age" Berkeley/tofu appreciating society, there was exposure to a lot of different options. So as you can imagine when our worlds combined there was some adjusting to do - on both ends... For Rich to imagine eating a Margarita pizza was like him watching a chick flick on constant replay.. and for me the meat eaters delight was far from delightful. So fast forward many years and we have come to a rather pleasant and healthy balance.. Having beef a few times a month is currently where we are at and to keep both of us happy I have kept both of our likes/wants in mind and I hope they tickle your fancy (and his) as well .......

And on another tasty note, Angie has shared another yummy dessert....And if you have not baked her famous chocolate chip cookies from last week then you are CRAZY and missing out on an extraordinary mouth experience!

Menu
Simple as 1.2.3
Beef and Broccoli Stir Fry
* Great to serve over white/brown rice or Asian noodles.

Marinated London Broil
* This is great with a baked potato and oven roasted asparagus. I must pay homage to my father-in-law who is the marinade master and created and perfected this little beauty.

Channeling My Inner Julia Child
Beef Bourguignon
* Perfect for company and can be made hours before the party starts!!

Delectable Desserts
Chocolate Chip Peanut Butter Bars
* Need I say more :)

Beef and Broccoli Stir Fry
* Martha Stewart

Serves 4

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 cloves garlic , minced

Ground pepper

1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces

Coarse salt

Directions

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Marinated London Broil








½ cup soy sauce

½ cup apple cider vinegar

2 Tbsp Garlic Salt

Marinate meat for at least 5 hours – overnight is better.

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Beef Bourguignon

* Ina Garten

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced

2 1/2 pounds chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Chocolate Chip Peanut Butter Bars

* From Sunset October 2006

1/2 cup butter, softened (I put in the micro and melt about half way)

1/3 cup sugar

1/2 cup brown sugar

1 egg

1/3 cup smooth peanut butter (I use Kirkland Organic Peanut Butter. I pour the entire contents from a newly opened jar into the KitchenAid mixer and blend until all the oil and peanut butter is mixed together.)

1/2 tsp vanilla

1/4 cup white flour

1/2 cup whole wheat flour

1/4 cup wheat germ (I used oat bran because that is what I had in my pantry)

1 cup rolled oats (Do NOT use instant!!)

1/2 tsp baking soda

1/2 tsp salt

1 package (6 oz) semisweet chocolate chips (I used chopped Euphoria dark chocolate buttons.)

Preheat oven to 350 degrees. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter and vanilla until well blended.

Add flours, wheat germ (or oat bran), oats, baking soda and salt to butter mixture until smooth. Stir in chocolate chips.

Spread dough evenly into a parchment lined 8-inch square baking pan. I cut the parchment a lot larger than the pan so that I can lift out the bars when they are cooled slightly. Use wet hands to evenly press the mixture into the pan. Bake until pale and golden brown, 25 to 30 minutes. Let cool, lift out of pan and then cut into squares. Yummy!!

Chicken.....It's what crossed the road....

While it looks pretty innocent to cook, Chicken tends to be one of those things that even if you cook it 10 different ways, there is the tendency for it all to taste the same and for it to be really bland and dry.... But, with it being such a staple in folk's diets, it is fun to jazz it up once in a while. So this week I would like to bring you along on a chicken journey.... Now, I don't usually like to talk about my food in a way that may make some sort of emotional connection to the "item de jour"...... as I think that is pretty weird and gross.. but merely we will start with the basics of the chicken and end up with more culinary evolved recipes...thanks to Giadda de Laurentiis, Ina Garten and Tyler Florence......

And lucky for us, my fellow preschool mommy, Angie Regali, has graced us with her delectable dessert recipes. In addition to being adorable, she is a hard working mom of four girls and in her "spare time" whips up some mouth watering desserts.. By the looks and taste of it, my hope is that she will stick around with us for a while :) Thanks Angie!

So without further ado.... I bring you, the chicken...

Menu
Simple as 1.2.3

Basic Roasted Chicken
* Really basic, but tastes oh so good. Great for a Sunday night meal with the roasted red potatoes

Chicken Piccata
* This is really great with a side of mashed potatoes.

Channeling My Inner Julia Child
Pan -Roasted Chicken with Mushrooms, Shallots, and Rosemary
* A wonderful meal to make for guests.. You will be impressed with yourself!

Orcietta with Chicken Meatballs
* This is a great meal to make with the kids.

Delectable Desserts
Famous Chocolate Chip Cookies
* From Angie - I call these "Famous Chocolate Chip Cookies" because people will often ask me to bring my chocolate chip cookies. They are always a favorite!!

Chocolate Fudge Cake

* From Angie - I found this recipe, in a now defunct magazine, many years ago. The intro claims that is a "fabulous recipe that's so well known to French women" and a "dessert that they eagerly offer to bring to dinner parties." This cake is so yummy and is made with little effort. Everytime I've made it, it has been eaten with many, "YUMMMMM's" and groans of delight.

Basic Roasted Chicken






3 1/2 - 4 pound chicken, giblets removed, rinsed and pat dry
3 whole cloves garlic peeled
1 lemon or 1/2 orange cut in quarters
Salt and Pepper

Preheat oven to 375 degrees
Salt and pepper the chicken, inside and out. Put fruit and garlic inside chicken.
Please breast side down on a rack in a roasting pan.
Roast 30 minutes. Turn over, breast side up and roast 45 minutes longer, until golden.
Cover and let rest for 15 minutes.
Click here on directions how to carve a chicken.


Chicken Piccata
* Ina Garten - Barefoot Contessa at Home





4 split boneless, skinless chicken breasts
Kosher salt and freshly ground back pepper
1 cup all-purpose flour
2 extra large eggs
1 1/2 cups seasoned dried bread crumbs
Olive oil
3 Tbsp unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1 /2 cup dry white wine (you can substitute with chicken broth)
Sliced lemon for serving
Chopped fresh flat-leaf parsley, for serving


Preheat oven to 400 degrees. Line a sheet pan with parchment paper

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 Tbsp water together. Place the bread crumbs on a third plate. Dip each breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 2 Tbsp olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbsp of the butter and then add the lemon juice, white wine or chicken broth, the reserved lemon halves, 1/2 tsp salt, and /2 tsp pepper. Boil over high heat until reduced by half, about 2 mins. Off the heat add the remaining 2 Tbsp of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

Pan -Roasted Chicken with Mushrooms, Shallots, and Rosemary
* From Tyler Florence's book - eat this book

1 Chicken (about 3 pounds) quartered or 3-4 legs or thighs.
*You can ask the butcher to cut up the chicken for you.
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
20 fresh white mushrooms, halved
8 medium shallots, unpeeled, split in half
4 fresh Rosemary sprigs
1 cup water
Juice of 1 lemon

Preheat oven to 350 degrees

Season chicken on both sides with a generous amount of salt and pepper. Put 2 large cast-iron or regular ovenproof skillets on the stove (you can also do this in one really large pan such as this) over medium heat and get them good and hot. Drizzle each pan with a 2-count of oil and lay the chicken in the hot fat, skin side down. Cook about 5 minutes, or until the skin begins to set and crisp. Divide the mushrooms, shallots, and rosemary between the pans or place all in the one saute pan. Place pan(s) in oven for about 30 minutes or until the chicken is cooked and the mushrooms and shallots are soft and roasted.

Take the pans out of the oven. To finish up you want to make a quick sauce using the flavors left in the bottom on the skillet(s). Take all of the stuff out and place on a platter to keep warm while you prepare the sauce. Pour out all but 1 Tbsp of the rendered chicken fat in (if there is that much) and return the skillet to the stove top. (If you have got a lot of juices, boil them down until all you have left is fat and pan drippings; then pour off all but 1 Tbsp of the fat, if there is that much). Stir 1 cup water and then juice of a lemon into the pan and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, 3 to 5 mins. Drizzle the pan sauce over the chicken and vegetables, season with salt and pepper, and serve immediately.

Orcietta with Chicken Meatballs
* From Giadda de Laurentiis' book - Giada's Kitchen. New Italian Favorites








1 pound orecciette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 Tbsp whole milk
1 Tbsp ketchup
3/4 cup grated Romano cheese
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low sodium chicken broth
4 cups cherry tomatoes, halved
1 cup freshly grated Parmesan cheese
8 ounces bocconcini (small mozzarella balls) halved
1 cup chopped fresh basil leaves

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite - approx 8-10 mins.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into a 3/4-inch mini meatballs.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 mins. Turn the meatballs and brown the tops, about 2 mins longer. Add the chicken broth and tomato and bring to boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 mins.

Drain the pasta, reserving 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add 1/2 cup of the Parmesan. Toss to coat the pasta lightly, adding some of the reserved pasta water to help make the sauce. Add the meatball mixture, bocconcini, and 1/2 cup of the basil and combine. Garnish with the remaining 1/2 cup of Parmesan and the remaining basil.

Famous Chocolate Chip Cookies

1 egg
3/4 cup packed brown sugar
3/4 cup white sugar
2 sticks, 1/2 pound melted butter
1 egg
1/2 tsp salt (iodized)
1 tsp baking soda
splash vanilla (about 1 tsp)
2 1/2 cups white unbleached flour
1 cup semi sweet chocolate chips

Preheat oven to 375 degrees. I bake mine in convection mode.

Mix brown sugar and white sugar in bowl of electric mixer. Melt butter in micro for about one minute. Or throw it in the bowl if your butter is at room temperature; I can never plan ahead nor is my house warm enough to make the butter soft! Mix butter and sugar until well combined. Add egg and vanilla. Whip on high until light and fluffy. Add salt and baking soda. Continue whipping. Add flour. When well combine add chocolate chips and blend until fully incorporated. Add 1/2 cup more chocolate chips if you like your cookies supper chocolaty.

Drop dough onto ungreased cookie sheet by the spoonful. You can use parchment or a silpat if you want, but I generally use a plain old cookie sheet. (You can tell by the photos that I need new cookie sheets!) I get about 28 cookies per batch (that's with lots of tasting from the girls). Now here is the most critical part of the entire recipe... Bake dough for only 8 minutes. You want to take out your cookies when they still look pale and doughy. Remove from cookies sheets and cool on a wire rack.

Chocolate Fudge Cake

7 ounces bittersweet chocolate (I only had 3 ounces, so I substituted 4 ounces of Euphoria dark chocolate.)

1 stick unsalted butter (I used Kirkland brand butter.)

3 eggs, at room temperature (bring eggs to room temp quickly by placing warm water.)

2 tablespoons flour
2/3 cup sugar

Optional (We did not use; I was too tired & the cake stands for itself!)
powdered sugar, freshly whipped cream, shaved chocolate

Preheat oven to 400 degrees. Grease a loaf pan (9 x 5 x 3)

Melt butter, chocolate and 2 tsp water in the top of a double boiler. (I don't own one- I have too little space for such a non essential item- so I use my 5 quart soup pot and a ceramic mixing bowl. It works very well!) This is a safe way for busy cooks to melt butter/chocolate as you can put the ingredients in the double boiler and walk away; it does not have to be attended to every 30 seconds or constantly stirred. Save the water from the double boiler to add to the bain-marie (a water bath used to cook delicate foods). When melted, remove pan from double boiler and let cool briefly.

Beat eggs, flour and sugar in a bowl of an electric mixer until light and pale in color. Add melted chocolate and blend well. Mixture will be runny.

Pour batter into greased loaf pan and place pan in a larger baking dish. Place in oven and pour warm water into glass dish to a depth of 1 inch. Check cake after 30 minutes. If it's browning too quickly, tent with foil for the last ten minutes (total baking time of 40 minutes). The top will be crunchy but the inside will be moist.

Remove pan from bain-marie and allow to cool slightly. We enjoy this best when it is warm, but it can be served at room temp. Spoon onto dessert plates or eat it right out of the pan! Add optional toppings (if you're not too tired!) but this cake is delicious on it's own. Tonight I heard from our young guests a few times, "This is the best cake I've ever eaten!"

Click here for photos of these yummy treats.

Baby it's CaaCaaaCold Outside!!!

While my clothing attire wishes to say the opposite, I must come to the realization that I no longer live in CA and that after 14 years of living in the Pac NW I should be used to the rain and cold..... but jeez almighty - it has been REALLY cold!!! So while I am a bit weather wimpy at the moment, I do find it a great time of year to prepare warm comfort foods... Plus with the plethora of football watching that is happening at our house, the Mr. loves a warm hearty soup with crusty bread while he watches his games...and I aim to please.......
So this week's recipes all pretty much fall under the Simple as 1.2.3 category... Granted two of them have a bit of ingredients, but in actuality there is just a lot of "a can on this" and "pinch of that".... But I will have a strong representation of Julia Child next week.. don't you worry.
So in the meantime, stay warm my little blog eaters and cheers to one or two or maybe three more weekends of football....Go Ducks!

Menu

Simple as 1.2.3

Chili
* A super comfort food that is perfect for kids and is surprisingly very good for you!

Potato Leek Soup
* This is SO easy, but really hits the spot. Great to serve with really good bread and a salad.

Cannelloni Bean Soup
* This is great for really little kiddos... while you enjoy slurping up this tasty treat, they can dine with their fingers on these baby/toddler safe treats.

Delectable Desserts
Pound Cake with Chocolate
* This is such a decadent dessert and is great to serve for guests.

Recipes

Chili







1 lbs extra lean ground beef (or ground turkey if you're watching fat)
5 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, smashed, peeled and chopped
1 16 ounce can chili beans with sauce (not chili with beans or chile con carne, but simply beans in chili sauce)
1 16 ounce can red kidney beans, drained
1 16 ounce black beans, drained
1 32 oz can chopped tomatoes, with juice
1 16 oz Hunt's tomato sauce
1 14 oz Beef broth
Water if necessary to thin
2-3 Tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp oregano

Brown ground beef, stirring frequently into small pieces. Drain fat.
Add chopped vegetables and stir for 1-2 minutes, Add all canned stuff and spices. Stir.
Bring to a boil, then simmer for about an hour.

Serve with: canned chopped chiles, sour cream, shredded cheddar cheese, cilantro.


Potato Leek Soup







1 large or 2 small leeks, about 1 pound

2 bay leaves

2 tablespoons butter

5 cups chicken stock (broth)

1 to 1 1/4 pounds russet potatoes, diced

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 cup sour cream

Trim the leak so that you only use the white and light green parts. Slice down the center of the leak.With the flat side down, finely slice the leek. Soak cut leeks in a cold bowl of water for approx 10 minutes to make sure all of the dirt and sand go to the bottom on the bowl. Remove the leaks from the bowl (by lifting them up with your hand) and place on paper towel to dry. In a large saucepan, heat the butter and add the leeks and saute until tender, 8 to 10 mins. Add the potatoes and broth and bring to a boil. Turn down the heat and simmer until the potatoes fall apart when poked with a fork, 25-30 mins. If you want a thick soup, mash some of the potato against the side with a fork, or if you have an immersion blender use that. Right after add the sour cream.. this gives it the "je ne said quoi" ....Taste - and adjust S&P to liking.

Cannelloni Bean Soup

1 1/2 tsp dried thyme

1/2 tsp rosemary

1 bay leaf

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

2 carrots chopped

1/2 pound ground Italian sausage

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

1 14 cans cannelloni beans, drained and rinsed

3/4 cup elbow macaroni

Freshly ground black pepper

Pinch red pepper flakes, optional

1/2 cup baby spinach, optional

1/3 cup freshly grated Parmesan

Stove Top: In a large soup pot, cook the sausage until almost brown. Then add the onions and the carrots until the sausage is completely cooked. Add the spices and stir in the tomatoes, chicken stock and beans and bring to a boil. Let simmer for approx 1 hour. Approx ½ hour before serving cook the pasta according to package and then add the pasta pieces to the soup. If you choose, stir in a half-cup of baby spinach. Before serving grate some fresh Parmesan over the top.

Slow Cooker: In a large saute pan, cook the sausage until almost brown. Then add the onions and the carrots until the sausage is completely cooked. Pour into slow cooker and then add the spices and stir in the tomatoes, chicken stock and beans and place on timer for approx 5 hours. Approx ½ hour before serving cook the pasta according to package and then add the pasta pieces to the soup. If you choose, stir in a half-cup of baby spinach. Before serving grate some fresh Parmesan over the top.

Pound Cake with Chocolate
1 Sara Lee pound cake
1 12 oz semi sweet chocolate chips
1/2 cup sour cream

Remove pound cake and cut into thirds horizontally.

Combine chocolate chips and sour cream and place on low in the microwave for 30 seconds. Remove and stir. Continue this process until completely melted.

Once melted, spread chocolate on each layer of pound cake as you "rebuild" the cake. Once cake is back to original form, cover entire cake with the remaining chocolate.

Place in freezer for at least 1/2 hour before serving.

Cut into slices and serve with raspberries or strawberries.







* It will look a lot like this.

I Scream...You Scream...We all Scream for.....Seafood???

I realize that this may be a risky second post and hopefully I won't deter too many of you from coming back..but give me just a moment of your time if you please......

Seafood is a tricky thing since many of us are a bit skeptical of the animals of the sea - either because we are sensitive to that "amazing" fishy smell, or because we are not too sure how to cook it.. And while I have stated before, and will state again, my mom is an exceptional cook......but..... the days that I came downstairs for dinner to the smell of baked fish and brussel sprouts were days that I somehow did not have an appetite...That said, it is such a great thing for us to eat and really should be incorporated it into our diets more and more..So I have a few options that should spice up this weeks menu and possibly make converts out of the those meat eating lovers!

Menu
Simple as 1.2.3

Clam Linguine
*So incredibly easy, but so delicious..people won't believe that you didn't make it from scratch.

Channeling My Inner Julia Child
Cioppino
*I swear this is the best recipe I have ever had. Better made at home than at a restaurant.

Baked Fish with Leeks
*The 2011 version and inspired by my dear friend Robin.

Delectable Desserts
Baked Pears with Vanilla Ice Cream
* Just plain yummy

Recipes
Clam Linguine
Simmer together for 2 minutes:
1 can white clam sauce (Progresso is good)
1 small clove minced fresh garlic
2 tsp chopped fresh basil

Add one can baby clams with as much liquid as you like (Geisha are good) and pepper.
Simmer 1 minute
Serve over enough cooked linguine for two.
Serve with grated Parmesan
* To jazz it up, cook two shelled clams per serving and add it to the top of the pasta before serving...that will really fool your guests!
Cioppino
2 Tbsp oil
¼ cup butter
2 medium/large onions finely chopped
1 leek
4 cloves garlic chopped
2 green peppers
2 16 oz cans of tomatoes (diced)
peppercorns
½ cup white wine
1 cup clam juice
2 8 ounce cans tomato sauce
2 bay leaves
fresh basil (10 leaves roughly chopped)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp Red pepper flakes
Salt & Pepper
½ lb scallops
1 pound red snapper/cod/sea bass
1 lb uncooked shrimp
1/4 pound crab meat
Saute leek and garlic in oil and butter over medium heat until soft - approx 10 minutes.
Add green pepper and cook for 2 more minutes.
Add tomatoes and sauce and seasonings.
Add white wine and clam juice. Let simmer for at least 1 hour.
Right before serving add the Red Snapper and cook for 5 minutes, then scallops for another 2 minute, then shrimp for one minute, then clams until opened and finally the crab meat to heat through.
* Make sure that the clams open completely. If they don't, toss them out.
* If you are on a budget friendly route just use Tilapia, shrimp and clams. It will still be delicious but will cut down on the cost.

Baked Fish with Leeks
1/3 lb per person of tilapia, cod, - really any fish that you like. This meal calls for 3-4 fillets.
1 leek
1 lemon
4 Tbs butter
3 Tbs olive oil
1/4 cup white wine (optional)
Salt and Pepper
Preheat oven to 350 degrees.
Trim the leak so that you only use the white and light green parts. Slice down the center of the leak.

With the flat side down, finely slice the leek. Soak cut leeks in a cold bowl of water for approx 10 minutes to make sure all of the dirt and sand go to the bottom on the bowl.
Remove the leaks from the bowl (by lifting them up with your hand) and place on paper towel to dry.
Add 1 Tbsp of butter and olive oil to pan. Saute leeks over medium heat for 10 minutes. Set aside.
Rinse and pat dry tilapia fillets, place on sheet of foil paper. Be sure the foil is big enough to completely cover the fish and then some.
Season with salt, pepper
Zest lemon and squeeze for juice. Pour over fish.
Add approx 1 Tbsp of white wine and a pat of butter.
Add approx 1 Tbs of leeks to each fillet
Bring both sides of foil up and crimp the ends, closing the fish inside.
Bake for approx 30 minutes or until the fish is flaky. If you are doing a thicker piece of fish like mahi mahi you may need to increase your cooking time a few minutes. Be careful when opening up the foil; steam can burn you very quickly.
Take fish out of foil and plate with a bed of rice, or vegetables of choice.

Baked Pears with Vanilla Ice Cream
1 pear per person, use Anjou pears or other firm baking pear
1/2 tbsp. sugar
1/2 tbsp. cinnamon
Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Put pears cut side up in dish. Add two small dabs of butter and sprinkle sugar and cinnamon and bake for 30 - 40 minutes minutes. Remove from oven. Serve pears hot from oven or warm with vanilla ice cream.