Sunday, December 29, 2013

shitake and manchego stratta great for new years

3 cups dat old french bread in 1 inch cubes
4 ounces skitake mushrooms stemmed and thinly sliced
1 cup shredded manchego cheese
4 tablespoons butter
1 teaspoon each,minced fresh chive,parsley,thyme
5 large eggs
2 cups heavy cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

place bread cubes in 9 inch deep dish pie plate. top with mushrooms and cheese. whisk together eggs,cream,herbs ,salt and pepper. pour over bread cubes. cover and refrigerate for 5 hours or overnite.
preheat oven to 350f and bake for 35 minutes until golden and puffy . serves 4

Thursday, November 28, 2013

thanksgiving 2013

eating out for the first time in 32 years at local cleveland tavern


happy thanksgiving to all!

Tuesday, November 26, 2013

ml tavern moreland hills,oh

4 star americantavern food
tuna tartare

heirloom tomato salad

salmon avacado

parker house rolls/herb butter

chocolate mousse/vintage port
great dinner with wife and sister-in-law
 
 

Sunday, October 6, 2013

summer pig roast

3 pigs roasting on an open fire
12 -14 hours falling off the bone

corn on the cob, baked potato, stuffing biscuit, apple sauce and a plate full of pork. juice $16.00 per person. steamed clams butter cold beer.
great labor day weekend bash put on by indian lake ny fire and rescue,
the 3 huge pigs were gone in 3 hours!!!!!

Saturday, September 28, 2013

breakfast camping

breakfast camping start with robust coffee
then cook up a breakfast pie`````````````````````

this one is an italian breakfast pie
1 ready pie crust
4 ounces cooked italian sausage
2 cups italian bread cubed
2 cups heavy cream
4 large eggs
4 ounces grated fontina cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper.
place pie crust in tin pie plate,add bread and sausage.
whisk together cream, eggs ,cheese,salt and pepper.
 pour over bread mixture ,pushing bread down
to cover with cream mixture.
preheat grill to medium high and bake on rack 35 minutes
until puffed and golden

Sunday, September 22, 2013

Saturday, August 3, 2013

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
6 Servings

18 thin slices Prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers or wooden toothpicks, soaked in water 30 minutes
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil

Placer1 Prosciutto slice on work surface short end parallel to edge. Place 1 basil leaf at short end of Prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in Prosciutto. Thread shrimp on skewer. Repeat with remaining Prosciutto basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare grill on medium high or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil and blend well. Transfer to a small bowl. Season with salt and pepper to taste. Grill or broil wrapped shrimp until opaque in center, about 6 minutes, turning often. Serve hot or at room temperature with sauce.

Thursday, August 1, 2013

pea soup wiyh truffle oil and parmesan crisps


2 tablespoons olive oil
6 large shallots, finely chopped (about 1 cup)
2 l0-ounce packages frozen petite peas, thawed (or 1 1/2 pounds of shelled fresh peas)
3 cups low-salt chicken broth
1/2 cup whipping cream
White or black truffle oil
For parmesan crisps:
Nonstick vegetable oil spray
6 tablespoons (generous) coarsely grated Parmesan Reggiano cheese

Make soup:Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 5 minutes. Add peas and broth; bring to simmer (if using fresh peas simmer about 7 minutes more). Remove from heat, Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to same saucepan. Add cream and bring to simmer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Cover and chill. Rewarm over medium heat before continuing.) Ladle soup into bowls. Drizzle each serving lightly with truffle oil. Top with parmesan crisps and serve.
Make Parmesan Crisps (Makes 6):Preheat oven to 425F. Spray large non-stick baking sheet with nonstick spray. Sprinkle Parmesan cheese by generous tablespoonfuls onto prepared baking sheet, forming six 2 1/2- to 3-inch rounds and spacing 3 inches apart. Bake until crisps are lacy and golden brown, about 6 minutes (crisps do not spread much). Working quickly; run thin spatula around edges of 1 crisp at a time, then gently slide spatula under crisp and loosen from baking sheet. Transfer crisp to paper towels. If necessary, return baking sheet briefly to oven to soften crisps if hardening too quickly before being removed from baking sheet. Cool crisps completely. (Can be made 1 day ahead. Store airtight between paper towels at room temperature.)

Tuesday, July 30, 2013

shrimp in brandy crean sauce

SHRIMP IN BRANDY CREAM SAUCE

2 tablespoons (1/4 stick) butter
2 large garlic cloves, chopped
2 pounds uncooked jumbo shrimp, peeled, deveined
Fine sea salt
1/2 cup brandy
1/2 cup whipping cream
1 teaspoon hot sauce
1/4 cup chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sprinkle lightly with sea salt. Sauté until half cooked, about 3 minutes. Remove from heat; add brandy to skillet. Ignite with long match. Return to heat and cook until flames burn out (flames will be high), about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add whipping cream and hot sauce to skillet. Boil until sauce thickens, about 2 minutes. Return shrimp and any accumulated juices to skillet; add chives. Toss until shrimp are just opaque in center and sauce thickens enough to coat, about 3 minutes. Transfer shrimp and sauce to shallow bowl. Or plate individually .

Monday, July 29, 2013

MANGO-CURRY SHRIMP SALAD IN PHYLLO CUPS

MANGO-CURRY SHRIMP SALAD IN PHYLLO CUPS
45 Athens frozen mini Phyllo cupsFor the Shrimp Salad:1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves

*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
 Phyllo Cups:Crisp in the oven as per the package directionsMake The Shrimp Salad:Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Make Ahead: Salad can be prepared up to 1 day ahead. Cover and refrigerate.) Place  Phyllo cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves

Sunday, July 28, 2013

deviled eggs plus

MANGO-CURRY SHRIMP SALAD IN WONTON OR PHYLLO CUPS
Makes 48

You can make the little wonton cups as described below. But to make this a really snap recipe, use the Athens frozen mini Phyllo cups.

If making the Wonton Cups:12 wonton wrappers (from one 12-ounce package), each cut into 4 squares (You’ll need a miniature muffin tin to prepare the wonton cups.)
Vegetable oil
If Using the Phyllo Cups:
48
Athens frozen mini Phyllo cups
For the Shrimp Salad:1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves

*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

If Making the Wonton Cups:Preheat oven to 325F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Make Ahead: Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
If Using Phyllo Cups:Crisp in the oven as per the package directions
Make The Shrimp Salad:Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Make Ahead: Salad can be prepared up to 1 day ahead. Cover and refrigerate.) Place wonton or Phyllo cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.



4 ounces soft goat cheese
2 tablespoons heavy cream, approximately
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
1 large head endive, or 2 small heads
Sweet paprika, optional

In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

2 pounds small Prince Edward Island mussels, bearded and scrubbed
1 onion, finely chopped
3 sprigs parsley
1 cup white wine
1 sprig thyme
1 bay leaf
Black pepper
1 teaspoon saffron threads, chopped and dissolved in 1/4 cup white wine
2 tablespoons extra-virgin olive oil

In a large sauté pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and take the mussels from the pan with tongs, setting them aside in a bowl. Reserve the cooking liquid. Once the mussels are cool enough to handle, remove one half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the sauté pan, and combine in the sauté pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, arrange the chilled mussels on a tray and drizzle over the chilled mussels and serve. (For easy handling, pierce each mussel with a fancy toothpick.)

SPICED SALMON GRAVLAX WITH MUSTARD DILL SAUCE (CHEF ERIC ARROUZE)
Serves 12
Don't be intimidated--This is really easy, but just takes some time to cure the salmon
For the fish:
1 piece of 4 pounds salmon filet with the skin (cleaned, scaled, bones removed)
3 cup coarse salt
6 cup sugar
2 bulbs of fresh fennel (white part only), chopped
2 tablespoon dried Juniper berries, smashed a bit
5 tablespoon dried black pepper corns
3 tablespoon ground cumin
2 tablespoon ground anise seed*
1 cup fresh dill (finely chopped)
2 oranges cut in thick slices
4 lemons cut in thick slices

For Mustard Dill Sauce:
1/2 cup Dijon mustard
1/2 cup sour cream
1/2 cup Brown sugar
1/4 cup chopped fresh dill

*Ground anise seed can be found at the Great American Spice Company.

Make the Gravlax:Mix all ingredients, (except the salmon). It should be well mixed. On a tray, place a layer of the mixture (1 inch thick); place the salmon (skin side down) on it. Cover the top and the sides of the salmon with a heavy layer of the rest of the mixture. Wrap the whole tray tightly with plastic wrap, and refrigerate for minimum 3 to 4 days before carving. This will depend on the thickness of the filet. (The Gravlax will exude juice, so if you can get a tray with a higher side it would be good or you will have juice in your refrigerator that you will have to clean.)
Carve the Gravlax:Once the Gravlax is cured, remove all the curing mixture residue before carving. Carving should be done by placing the fish, skin side down, on a carving board and slice it very thin on the diagonal, detaching each slice from the skin. (Make sure your slicing knife is very sharp. A knife with a long thin blade is ideal.)
Make the Sauce:Make the mustard dill sauce the day you are serving the Gravlax, by combining all ingredients together. If your Gravlax came out more or less sweet than you wanted, you can adjust for it by using more or less sugar/mustard in the dressing. If the sauce seems too heavy then adjust with a little oil or water. The Gravlax can be served either on bread with mustard sauce or with the sauce on the side.


STUFFED JALAPENOS
Makes 24
(Make Ahead: The stuffed jalapenos can be refrigerated up to 1 day. Let them sit at room temperature for 20 minutes before baking.)
12 small to medium jalapeno chilies (preferably with stems attached)
8 ounces cream cheese, at room temperature
1/2 cup shredded cheddar cheese
4 thin slices Black Forest ham, chopped fine
1 tablespoon lime juice
1 teaspoon chili powder
2 scallions, chopped fine
1/2 teaspoon salt

Adjust oven rack to middle position and heat oven to 350F degrees. Cut each jalapeno lengthwise through the stem (you should end up with 2 complete halves) and remove ribs and seeds. Combine cream cheese cheddar, ham, lime juice, chili powder, scallions, and salt in a bowl. Fill each jalapeno half with cheese mixture. Place jalapenos on a parchment-lined baking sheet. Bake until filling is hot, about 20 minutes. Cool slightly and serve warm.

OLIVES BAKED IN RED WINE
Makes 6 Servings
1 cup unpitted Kalamata olives or other brine-cured black olives
1/2 cup dry red wine
1/4 teaspoon fennel seeds, coarsely crushed
1 garlic clove, thinly sliced
2 teaspoons olive oil
Up to 3 days before, mix all ingredients and put in the refrigerator. When ready to use, preheat oven to 325°F. Bake uncovered in a small baking dish until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Garnish: thinly sliced scallion green
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Just before serving, garnish eggs.

PROSCIUTTO AND FOIE GRAS ROULADES WITH FIG COMPOTE (DAVID WALTUCK)
Makes about 3 dozen
1/2 pound dried figs, stems discarded
3/4 cup dry red wine
1 tablespoon port
1 1/4 teaspoons balsamic vinegar
1 teaspoon honey
1/4 pound paper thin sliced prosciutto (best is Prosciutto de Parma)
1/4 pound foie gras mousse, at room temperature*

*Available at Dartagnan or high end grocery stores like Wegman's
In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 minutes. Let cool, then puree in a food processor. Transfer 1/2 cup of the fig compote to a pastry bag fitted with a 1/2-inch round tip (or see parenthetical note below). Reserve the remaining compote to serve with cheese or cured meat. Cover a baking sheet with plastic wrap. Overlap the prosciutto slices on the plastic to form a 9-by-12-inch rectangle. Using an offset spatula, spread the foie gras mousse over the prosciutto in a very thin layer. Pipe the fig compote along one 9-inch edge of the rectangle (could just spoon a rounded row of it at the end as well). Beginning there, roll up the prosciutto tightly, using the plastic wrap to guide you. Wrap the prosciutto roll in plastic and refrigerate until firm, at least 2 hours. To assemble the roulades, slice the prosciutto roll on the diagonal 1/8 inch thick and set the slices on a serving platter. Garnish platter with some curly parsley. (The unsliced prosciutto roll can be refrigerated overnight.)

CRAB TRUFFLES
SERVES 8-12
1 pakage(8 ounce) jumbo lump crabmeat
1 tablespoon stone ground mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon fresh chives
1 tablespoon fresh Parsley
1 teaspoon Worcestershire sauce
1 egg
2 1/2 ounce Boursin Cheese (about1/2 cup)
2 cups unseasoned bread crumbs
Nonstick cooking spray

Preheat oven to 350 degrees. Combine all ingredients (except breadcrumbs) in small bowl (mixture will be runny). Form into 1-inch clusters. Roll in breadcrumbs, forming truffles. (Add a bit more breadcrumbs if you cannot get into a ball for rolling.) Spray baking sheet lightly with nonstick cooking spray. Place truffles on sheet; bake 15 min.

BAKED BRIE CUPS
Makes 30
1/3 cup red currant jelly
2 (2.1 ounce) boxes frozen mini phyllo cups
1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into 1/2-inch cubes
1/4 cup coarsely chopped smokehouse almonds

Adjust oven rack to middle position and heat oven to 350F. Spoon 1/2 teaspoon jelly into each phyllo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place phyllo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm. (The filled cups win keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.)

ROAST BEEF AND BOURSIN CHEESE CANAPÉS
Makes 12
12 slices dark pumpernickel or rye cocktail bread
1/2 cup garlic-flavored Boursin cheese, at room temperature
1/4 pound very thinly sliced rare deli roast beef
1/2 cup jarred roasted red peppers, cut into 1/4-inch strips
3 tablespoons chopped fresh dill or tarragon

Spread each piece of bread with some Boursin cheese and top with 1 piece roast beef (sort of mounded). Top with 2 pepper strips and sprinkle with dill or tarragon. (The canapés can be refrigerated for up to 4 hours. Bring to room temperature before serving.) Serve.

Potato can be used to replace half of the yolks to cut fat and cholesterol. You can also use all the eggs and delete the potato for a richer canapé.
1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces
6 large eggs
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon fresh lemon juice
2 teaspoons whole-grain Dijon mustard
4 tablespoons minced smoked salmon (about 1 ounce)
3 tablespoons finely chopped green onions
Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato. Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper. Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. MAKE AHEAD: Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions.

ROASTED PERSIMMONS WRAPPED IN PANCETTA
Makes 20 Servings
42 thin slices pancetta (about 1 1/4 pounds) or 21 slices bacon, halved crosswise
7 persimmons, peeled, each persimmon cut into 6 wedges (persimmons should be soft)
Salt and freshly ground pepper
Balsamic vinegar, preferably aged at least 10 years
Preheat the oven to 450F. Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets. Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp. Transfer to a platter, drizzle with the vinegar and serve.

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce black caviar (preferably sturgeon)
4 fresh chives, cut into 1-inch lengths
Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature. Top each scallop with 1/2 teaspoon crème fraîche or sour cream. Top with caviar. Garnish with chives and serve.

SPICY SHRIMP SATAYS
Makes 20-30
1/2 cup packed fresh cilantro leaves
1/4 cup shallots (about 2 large), peeled, chopped
2 tablespoons fresh ginger, peeled, chopped
1 tablespoon lemon zest, minced (1 lemon)
1 tablespoon lime zest, minced (1 lime)
1 tablespoon fresh lime juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
4 cloves garlic, chopped
2 Serrano peppers, seeded, chopped (add more if you like it extremely spicy)
Salt to taste
3 tablespoons vegetable oil
1 pound large (21-30 count) shrimp, peeled and deveined
Put the fist 12 ingredients into the food processor and blend until all ground together to make a paste. Drizzle in the oil with the processor running to form an emulsion. Marinate the shrimp into the paste for about 1-2 hours. You can then either thread the shrimp on skewers and grill or just grill the shrimp and have tooth picks for easy eating. Serve warm with the remaining curry paste for dipping.

KALAMATA CAPER TAPAS
Makes 18
1 cup (4 oz.) shredded Manchego cheese
1 cup chopped pitted Kalamata olives
1/4 cup chopped fresh parsley
1 tablespoon capers, drained
2 tablespoons olive oil
2 medium garlic cloves, minced
18 slices (1/4 inch) baguette (not a fat baguette--one that could be bite size in slices)
Heat broiler. In medium bowl, combine all ingredients except baguette slices; mix well. Spread mixture on baguette slices and place on baking sheet. Broil 4 to 6 inches from heat about 1 minute or until cheese is melted and edges of bread are lightly browned. Watch closely. Serve immediately.

PANCETTA WRAPPED ASPARAGUS WITH CITRONETTE
Makes 6 to8 Servings
This recipe can be either grilled or broiled. If you use toothpicks, make sure you soak them in water beforehand
2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes. Light a grill, preheat a grill pan, or turn on the broiler. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

CREAMY GOAT CHEESE DEVILED EGGS WITH HERBS
Makes 12
Goat cheese makes these eggs slightly tangy and creamy. Garnish them with mixed fresh herbs
6 hard-boiled eggs split & separated
2 ounces soft goat cheese, crumbled (could also use Feta)
6 Tablespoons mayonnaise
2 teaspoons minced shallots (or grated onion)
2
teaspoons minced fresh herbs: tarragon, chervil, dill, basil chives, (could also combine any of the basic herbs with chives)
Salt and pepper taste (Goat cheeses can be pretty salty, so taste first)
Place the egg yolk in a medium bowl and mash with a pastry blender or fork, add cheese, and mash again. Stir in mayonnaise and then remaining ingredients. Spoon or pipe mixture into the whites. Flavor will improve if you refrigerate them for a few hours before eating. Garnish plate with the herbs used in the eggs. You can also make the following variations:
Smoked Salmon Deviled Eggs: Eliminate salt from basic recipe. Add 1 tablespoon finely chopped cold-smoked salmon.
Cilantro-Lime Deviled Eggs: Eliminate herbs from basic recipe. Add 1 1/2 teaspoons chopped cilantro and 1/4 teaspoon grated lime peel.
Deviled Eggs with Prosciutto and Grainy Mustard: Add 2 tablespoons minced prosciutto and 1/8 teaspoon grainy mustard to basic recipe.

Tuesday, July 23, 2013

BLUEBERRY BREAD PUDDING

BLUEBERRY BREAD PUDDING WITH MAPLE-WHISKEY SAUCE
6 Servings

For bread pudding:
2 cups milk (do not use low-fat or nonfat)
1/2 cup plus 2 tablespoons sugar
3 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla extract
7 cups 1-inch cubes brioche or egg bread (about 6 ounces)
1 l0-ounce package frozen unsweetened blueberries
(unthawed)
For Maple-Whiskey Sauce:
Makes 1 1/2 cups
1 cup half and half
3 egg yolks
2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup pure maple syrup
2 tablespoons whiskey

Make pudding:Preheat oven to 325F. Butter 8-inch square glass baking dish. Whisk milk, sugar, eggs, yolks and vanilla in bowl. Place half of bread on bottom of prepared dish. Top with half of blueberries. Pour half of custard over. Top with remaining bread and blueberries. Pour remaining custard over. Let stand 15 minutes, occasionally pressing on bread. Bake until pudding puffs and top begins to brown, about 1 hour 15 minutes. Serve warm with Maple-Whiskey Sauce.
Make Maple-Whiskey Sauce:
Bring 1 cup half and half to simmer in heavy medium saucepan. Whisk 3 egg yolks, 2 tablespoons sugar and 1 teaspoon cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in maple syrup and whiskey. Serve sauce warm.

enjoy

Sunday, July 21, 2013

BLUEBERRY GINGER SORBET



BLUEBERRY-GINGER SORBET
Makes four servings
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons water
3 tablespoons grated fresh ginger
3 pints fresh blueberries, cleaned
1/4 cup fresh lemon juice
1 tablespoon vodka

Combine the sugar, water and ginger in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let stand until cool.. Place the blueberries, ginger syrup, lemon juice and vodka in a blender and blend until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.

PERFECT FOR A HOT SUMMER DAY

Tuesday, July 2, 2013

jalapeno bites for the 4th of july

chocolate jalapeno bites.
8 ounces dark chocolate melted
1 jalapeno pepper seeded minced
1/4 cup toasted chopped pecans
3 drops raspberry flavoring
combine all ingredients and pour onto a waxed paper lined baking sheet.
sprinkle lightly with seasalt and chill 20 minutes before serving.
happy 4 th

Wednesday, June 26, 2013

starting work in the paramus famers market. selling sapore ravioli products
lots of fun

Friday, June 7, 2013

ASPARAGUS SOUP WITH BASIL CREAM

ASPARAGUS SOUP WITH BASIL CREAM Makes about 7 cups

For the Soup:3 pounds asparagus, ends and tips cut off and reserved separately
and stalks cut crosswise into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
For the basil cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt
Make the Soup:In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove asparagus ends with slotted spoon and discard. Bring water to a boil. Add the reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well. In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender. Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
Make the Basil Cream:
Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm. Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving

Friday, May 24, 2013

100 year party

6/22/13 combine my 70th birthday with 30 years of marriage to Diane
and you have 1 awesome party! here's the menu.
appetizer buffet
tomato red onion and basil bruschetta
roasted shrimp cocktail
smoked salmon bites
deviled eggs with proscuitto and grainy mustard
sushu platter
roast beef and borsin cheese canapes
mushrooms stuffed with walnuts and cheese
asiago cheese and asparagus pinwheels
assorted savory mini tarts

entree buffet
greek style stuffed red snapper with tomato coulis
mango and radish salad with lime dressing
rack of lamb with rosemary scallion crust
summer oyster stew
crab and wild mussroom cheesecake
wild mushroom tart
mediterranean breakfast pie
penne with tomatoes ,olives 2 cheeses
caramelized onion and goat cheese tart

dessert buffet
black cherry custard tart
coconut cake with lime curd
lemon upside down cake
bittersweet chocolate creme brulee with caramelized bananas
torte crumb cake with chocolate cream frosting
toms dark chocolate,chili and pecan bark

WATCH FOR THE RECIPES IN THE COMING WEEKS

Thursday, May 23, 2013

TOMATO RED ONION AND BASIL BRUSCHETTA

TOMATO, RED ONION AND BASIL BRUSCHETTA
Makes 4 Servings
Use small heirloom tomatoes in assorted colors for a pretty presentation. You can also grill this bruschetta 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. (Make Ahead: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.) Preheat broiler or grill. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. If using a grill, place bread cut side down and watch closely. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces. Top toasted focaccia with tomato mixture and serve.
making this one tonight.
enjoy

Wednesday, May 22, 2013

artisanal macaroni and cheese


ARTISANAL MACARONI AND CHEESE
Makes 6 to 8 Servings
Kosher salt, to taste
12 ounces hollow pasta, preferably penne
6 tablespoons unsalted butter
3/4 cup dried bread crumbs, preferably panko
1 ounces finely grated Parmesan (about 1 cup)
1/4 cup flour
3 1/2 cups milk
4 ounces grated Gruyère (about 1 1/2 cups)
4 ounces grated Comté or Cantal (about 1 1/2 cups)
4 ounces grated Fontina (about 1 1⁄2 cups)
Freshly ground black pepper, to taste
Heat oven to 350F. Bring a 4-quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the Fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-quart baking dish and top with the remaining Comté and Fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
enjoy

Wednesday, May 15, 2013

deviled crab cakes

DEVILED CRAB CAKES
Serves 6

1 pound lump crab meat, picked over
1 1/2 cups cracker crumbs, such as saltines or oyster crackers
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley leaves
1 tablespoon finely chopped green bell pepper
1 teaspoon English-style dry mustard
1/2 teaspoon salt
1 pinch of cayenne pepper
1 1/4 sticks (10 tablespoons) butter, melted
1/4 cup heavy cream
lemon wedges as an accompaniment if desired

Preheat the oven to 350F. In a large bowl toss together the crab meat, the cracker crumbs, the celery, the onion, the parsley, the bell pepper, the mustard, the salt, the cayenne, the butter, and the cream. Divide the mixture among six clean crab shells, large scallop shells or six 1-cup ramekins and bake it in the middle of the oven for 30 minutes, or until the top is golden. Serve the deviled crab with the lemon wedges.
enjoy

Tuesday, May 14, 2013

bacon wrapped scallops with maple cream

BACON WRAPPED SCALLOPS WITH MAPLE CREAM
Makes 18 Canapés

1/2 pound (about 9) sea scallops, halved seasoned with salt and white pepper
5 slices thick-sliced bacon cut into strips
1 cup heavy cream
1/2 cup whole milk
1/2 cup apple juice
3 tablespoons pure maple syrup (B grade is possible)
1 small thyme sprig
Salt, nutmeg and cayenne pepper to taste


Prepare scallops:Remove "foot" (small sort of square muscle that appears "stuck on" the scallop--sometimes they are already gone) and cut each in half, top to bottom. Season with salt and white pepper. Slice bacon in half crosswise, then in half lengthwise--one piece will give you four thin strips (1/2 X 3"). Wrap a bacon strip around each scallop and secure it with a toothpick. Make sure both ends of the strip are pierced through. If they are secured, they won't be as likely to come unraveled when broiled. Cover scallops and chill.
Make the sauce:For the sauce, simmer cream, milk, juice, syrup, thyme, and seasonings in a small saucepan over medium heat. Cook until thick and reduced by half, 20-30 minutes. Remove thyme and keep sauce warm (or cool slightly and chill). Rewarm on very low heat to serve.
Broil scallops:When close to serving time, preheat broiler to high with rack at highest position. Spray a baking sheet with nonstick spray; place scallops on pan. Broil 3 minutes, rotating pan often to prevent burning. Turn scallops; broil until bacon is browned and scallops are firm, 2-3 more minutes. (Can also be done on a gas or electric grill)
To Serve:Arrange hot scallops on platter--do not remove toothpicks. Put the sauce in dish for dipping.

enjoy

Monday, May 13, 2013

chanterelle and fontina frittata

CHANTERELLE AND FONTINA FRITTATA

Serves 4
8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (Cremini or oyster mushrooms can be substituted)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1/2 cup)

Preheat the oven to 350F. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes. Add the remaining 2 tablespoons of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a platter, cut into wedges and serve.
elegant anfd delicious,

Sunday, May 5, 2013

proscuitto goat cheese and fig ches

PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES
Makes 6 sandwiches

6 oz soft mild herbed goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons freshly ground black pepper
3 tablespoons butter, softened
6 (4- to 5-inch) sour dough rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4 inch thick
1/2 pound paper-thinly sliced prosciutto
bunch watercress

Stir together the goat cheese and pepper with a fork. Spread butter on cut sides of the rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and watercress.

Thursday, May 2, 2013

chorizo bites

chorizo bites.
1 box mini phyllo shells.
4 ounces cooked chorizo sausage.
1 poblano chili seeded.
3 radishes trimmed.
3 tablespoons extra virgin olive oil.

Instructions:

arrange phyllo shells on serving platter
add remaining infredients to food processor and pluse to mince .
spoon into phyllo shells
enjoy

Wednesday, May 1, 2013

CHIPOLTE SHRIMP PUFFS

12  large shrimp peeled deveined
1 sheet frozen puff pastry
2 tablespoons mayonaisse
2 tablespoons chiplote chilies in adobo sauce minced
smoked paprika
preheat oven to 400F. cut puff pastry into 12 squares.
whisk mayo and chipolte in small bowl. place shrimp on each pastry square brush with chipolte mayo. fold over and seal ito triangle shape. dust with smoked paprika. place on baking sheet and bake for 30 minutes until golden brown and puffed
enjoy

Monday, April 29, 2013

proscuitto shrimp w garlic hot sauce

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
6 Servings

18 thin slices Prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers or wooden toothpicks, soaked in water 30 minutes
1/2 cup red wine vinegar
2 tablespoons Dijon mustard

1 teaspoon hot sauce
1 tablespoon minced garlic
3/4 cup  extra virgin olive oil

Placer Prosciutto slice on work surface short end parallel to edge. Place 1 basil leaf at short end of Prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in Prosciutto. Thread shrimp on skewer. Repeat with remaining Prosciutto basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare grill on medium high or preheat broiler. Combine vinegar, mustard,hot sauce and garlic in blender. Gradually add oil and blend well. Transfer to a small bowl. Season with salt and pepper to taste. Grill or broil wrapped shrimp until opaque in center, about 6 minutes, turning often. Serve hot or at room temperature with sauce.
enjoy

Saturday, April 27, 2013

healthy meatloaf

2 pounds grass fed ground round.
2 tablespoons olive oil
1 cup diced onion
1 cup diced red pepper
1 poblano pepper split seeded and minced
1 tablespoons minced fresh oregano
1 tablespoons minced fresh thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup fire roasted diced tomatoes
6 slices pancetta
Preheat oven to 350. Put meat in a large bowl. In a large skillet cook remaining ingredients except pancetta for 6 minutes, remove from heat and cool. Gently add pan mixture to meat combining with a fork. Place meat mixture in large loaf pan top with pancetta and bake for 45 - 50 minutes.
enjoy

Friday, April 26, 2013

my favorite restrunr not

 http://nyti.ms/17WzjAg
eat at home

sour cream cucumbers

1 lg seedless cucumber peeled sliced
1/2 cup sour cream
2 tablespoons balsamic vinegar
1 tablespoon dk brown sugar
place cucumbers in bowl
combine remaining ingredients and toss with cucumbers
chill for 15 minutes
enjoy

Thursday, April 25, 2013

grilled apricots mascarpone and pine nuts

grilled apricots mascarpone pine nuts
4 apricots
4 ounces mascarpone cheese
1 teaspoon almond extract
1/2 cup toasted pine nuts
cut apricots in half and pit them.in grill pan or nonstick frying pan cook cut side down 3- 5 minutes over medium high heat. combine mascarpone and almond extract. spoon cheese into each apricot half and top with pine nuts
enjoy.

Wednesday, April 24, 2013

asparagus delights

asparagus delights
1 lb thin asparagus
4 ounces pancetta- chopped
4 ounces butter
1 cup dried breadcrumbs
juice zest 1 lemon
trim asparagus and blanch 3 minutes.. remove to serving platter.
in medium frying pan cook pancetta until crisp.drain on paper towels
add butter and breadcrumbs to frying pan coook over medium heat stirring
often. add lemon juice and zest and spoon crumbs over asparagus.
top with pancetta.
enjoy spring

Wednesday, April 17, 2013

slow cooker pork neckbones

Slow cooker pork neckbones,today is my birthday. i'll take it easy witrh this tasty dish.
3 lbs meaty pork neckbones
16 ounces german sauerkraut
3 15 oz cans chicken broth
2 tablespoons black peppercorns
2 tablespoons caraway seeds
3 bay leaves
place all ingredients in slow cooker cook on6 hours.
the tenderist pork you'll ever have
enjoy

Monday, April 15, 2013

nj tomatoes w corn and crab

Tom Faglon is retired from Telcordia Technologies, but that just means this Brooklyn-born foodie has more time to cook. Faglon, 69, and his wife, Diane, of Somerset are the creators of www.faglon.com , an online 1,000-recipe collection to which they’re still adding.

But before they cook, they grow. “I have a patio full of herbs, veggies and flowers. It’s gorgeous right now,” said Faglon, who lives in an apartment. “I have tomatoes up the ying yang out there. I even have hanging tomato plants. For an 8 foot by 4 foot patio, it’s got a lot of stuff on it.”

The couple cooks for more than themselves. In fact, they’re known for throwing extravagant seasonal food parties for their friends.

Faglon’s fascination with food started in childhood when his father introduced him to a cast iron pan and demonstrated how to prepare bacon and eggs. At dinnertime, his mother taught him how to make a variety of Irish and German dishes. “Her friends were all Italian and we used to go to their places on Sundays for dinner,” Faglon recalled. “That’s where we learned how to do all the good stuff.”

He worked with food in the Navy. After marrying Diane, the couple took recreational classes at The Institute of Culinary Education in Manhattan in everything from how to sharpen knives, to how to make bread, and work with chocolate.

Today, Faglon works Wednesdays and Sundays selling ravioli and sauces for a local company at farmers markets in New Jersey. When he saw Table’s call for reader recipes using Jersey fresh tomatoes and corn in season, he got to thinking. One day, as he scanned the bounty at a farmers’ market, the following recipe came to him.

These stuffed tomatoes are in keeping with the Faglon philosophy of cooking: Keep it simple.

TOMATOES STUFFED WITH CORN AND CRAB

4 New Jersey beefsteak tomatoes
4 New Jersey ears of corn
1 cucumber, peeled and diced
1 small red onion, diced
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
8 ounces lump crab meat, picked over so that shells and cartilage are removed
1 tablespoon fresh lemon juice
2 tablespoons fresh flat-leaf parsley, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cut a half-inch off the top of each tomato. Scrape out the insides. Place tomatoes on serving platter. Boil corn, remove from the water and let them cool. Stand up the ears — if necessary, cut one end to make a flat surface — and use a knife to cut down the sides to remove numerous rows of kernels at the same time. Combine all ingredients, except tomatoes, in bowl. Mix well. Stuff tomatoes with mixture. Wrap platter in plastic wrap and chill 20 minutes before serving. Serves four.

Written by: Lorraine Ash

Saturday, April 13, 2013

smoked salmon bites

SMOKED SALMON BITES
Makes 24
Because smoked salmon is one of our favorite ingredients it plays a big role here. Best of all there is no cooking involved

6 large radishes or 24 assorted crackers
1/2 cup plain Greek yogurt
4 ounces smoked salmon or lox cut into bite size pieces
3 teaspoon drained capers
3 tablespoons finely chopped red onion

Cut each radish into 4 slices crosswise and arrange on serving platter. Spoon 1/2 teaspoon yogurt over each slice. Top with salmon and remaining yogurt. Sprinkle 1/2 of the radishes with capers the other half with onion.
it doesn't get any easier or tastier than this
enjoy

Friday, April 12, 2013

goat cheese lettuce cups

from the newspaper
Somerset’s Thomas Faglon has become a bit of a national food star. His recipe for goat cheese lettuce cups was included in the May issue of Taste of Home magazine and on its website, Tasteofhome.com. The recipe was chosen out of thousands for inclusion. “Thomas’ recipe is great for spring with the spicy bite of the radishes pairing nicely with the sweet crunch of apples and delicate lettuce in this tasty appetizer,” said a representative from Taste of Home.

The recipe takes 20 minutes to prepare and serves four.


GOAT CHEESE LETTUCE CUPS

12 radishes, thinly sliced
1 large apple, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
4 Bibb or Boston lettuce leaves
1 4-ounce package herbed fresh goat cheese, crumbled

In a small bowl, combine radishes and apple. In another bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves; top with cheese

Written by: Chris Jordan

Wednesday, April 10, 2013

chocolate pomagrante and ginger


DARK CHOCOLATE POMEGRANATE AND GINGER BARK

Serves 6
When you put the whole piece into your mouth and bite into it, you get the richness of the chocolate with a burst of pomegranate juice laced with the ginger crystals!!

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons minced candied ginger
1/4 tsp. fine sea salt
Line a baking sheet with a silicone baking mat, waxed paper, or chocolate transfer sheet. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary. Do not microwave until the chocolate is completely melted as it will become burnt and seize. (You can also melt the chocolate in a double boiler pan or bowl over another pan of simmering water, making sure the water is not touching the top pan). Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into bite size chunks with your hands (be careful not to crush the seeds, and need not be consistent sizes and shapes), and serve.
enjoy

Tuesday, April 9, 2013

summer oyster stew



16 ounces diced tomatoes
4 cups fresh com kernels or l0 ounces frozen
1 green zucchini, sliced thin
1 yellow zucchini, sliced thin
8 ounces fresh green beans cut on the diagonal into 1 inch length
6 cloves garlic, minced
1 large onion, diced f
2 tablespoons minced fresh tarragon
1 teaspoon Kosher salt .
1 teaspoon freshly ground black pepper
24 shucked Maryland oysters, chopped coarsely and their liquor

In medium stockpot sauté the onions and garlic until translucent. Add all ingredients except tarragon and oysters; bring to a simmer and simmer for 20 minutes. Add oysters and liquor and the tarragon and cook 5 minutes more.
enjoy

Saturday, April 6, 2013

awesome oyster soup


4 cups clam juice or fish stock
4 cups vegetable broth
8 ounces diced fire roasted tomatoes
1 pound small red potatoes diced
2 poblano chilies seeded diced
2 tablespoons minced shallots
1 cup diced celery with leaves
1/4 cup minced flat leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
24 shucked oysters and liquor
3 tablespoons butter
Shredded carrot for garnish
Parsley sprigs for garnish

In a large sauce pan cook all ingredients except oysters 20 minutes over medium heat. Reduce heat to simmer add oysters and liquor cook for 5 minutes more. Remove from heat and swirl in butter. Ladle into 6 bowls. Garnish with carrot and parsley sprigs.
enjoy

Friday, April 5, 2013

vegetarian chili

TOM'S AWARD WINNING VEGETARIAN CHILI
Makes 6 Servings

3 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, crushed and minced
2 large carrots, sliced thin
1 cup beets, peeled and diced
2 cups diced Portobello mushrooms
1 red or green bell pepper
, diced
2 jalapeno peppers, seeded and diced
1 28-ounce can plum tomatoes, chopped
1 6-ounce can tomato paste
1 cup wild rice
1 cup vegetable broth
1 large ripe banana, mashed and chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons maple syrup
Salt and Pepper to taste

In a large 3-quart Dutch oven, cook onion, garlic, carrots, beets in olive oil over medium heat for 7 minutes. Add mushrooms, peppers, tomatoes and cook for 5 minutes more. Add wild rice and broth and cook for 15 minutes. Add banana, chili powder, cumin, oregano and maple syrup. Bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Add salt and pepper to taste. NOTE: This ages well-- store overnight
in refrigerator. Reheat with a bit additional water or vegetable
stock

Wednesday, April 3, 2013

healthy frittata


TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner)

Makes 4 Servings

1/2 cup diced onions
1/2 cup diced red peppers
4 tablespoons Colivita Extra Virgin Olive Oil
1 10 ounce package frozen spinach thawed
1 cup pitted Italian olives
1 tablespoon prepared horseradish
8 large eggs
Salt and pepper to taste
Italian bread olive oil toast

For frittata:
In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes
For toast:
Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.
enjoy

Sunday, March 31, 2013

easter dessert chocolate banana bundles


2 tablespoons butter
1/4 cup packed brown sugar
2 medium ripe bananas, halved lengthwise
1 sheet frozen puff pastry, thawed
4 ounces semisweet chocolate, melted
Vanilla ice cream, optional

In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas, stir to coat . Remove from heat, set aside. unfold puff pastry. Cut into 4 rectangles. Place a halved banana in the center of each pastry sheet. Overlap two opposite corners of pastry over bananas, pinching tightly to seal. Place on parchment paper lined baking sheet. Bake at 400F for 20-25 minutes or until golden brown. Drizzle with the chocolate. Serve warm with ice cream if desired.
enjoy


Saturday, March 30, 2013

shrimp and chorizo salad

 
Tom's Award Winning Shrimp and Chorizo Salad
Makes 4 Servings
Turn an ordinary salad into something special by adding cooked garlicky shrimp and cooked chorizo, a spicy Mexican sausage.
1 pound uncooked extra-large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon minced garlic
2 green onions, thinly sliced
1 teaspoon bottled hot pepper sauce
1 small red onion, sliced into thin rings
8 ounce torn mixed salad greens
8 ounce cooked chorizo sausage, thinly sliced
4 tablespoon fresh lemon juice
Optional:
For a bigger citrus zing, you can also add orange slices or grapefruit sections.
In a medium nonstick skillet cook the shrimp in the oil with the garlic over medium heat for 5 minutes. Add the green onions and hot sauce; stir and remove from heat. Arrange the mixed greens on 4 individual plates. Add the shrimp mixture, onion rings and sliced chorizo to each plate. Sprinkle each with lemon juice.
enjoy```````````````````````````````````````````````````````````````````````````````````````````````````````

Friday, March 29, 2013

easter brunch

TOM'S AWARD WINNING MEDITERRANEAN BREAKFAST PIE
Makes 6 Servings
Use a prepared pie shell for this or refrigerator pie crust for a super easy breakfast.
1 9 inch prepared pie shell or refrigerator pie crust
4 large eggs
1/2 cup heavy cream
1 tablespoons olive oil
1/2 cup diced black olives
1/2 cup shredded Fontina cheese
1 cup chopped fresh baby spinach
1 tsp sea salt
1 tsp freshly ground black pepper

Preheat oven to 350F. Prepare the pie shell. Whisk together eggs, cream olive oil until well blended. Fold in rest of ingredients and pour into prepared pie shell. Bake for 35 minutes until puffed and golden.
happy easter`

Wednesday, March 27, 2013

peanut butter chocolate easter eggs

HERE IS ANN EASTER TREAT THAT WILL SURPRISE EVERYONE.
6 hard boiled eggs
1 /2 cup chunky peanut butter
4 ounces  dark chocolate
sea salt
colored sprinkles

peel eggs slice in half length wise. remove yolk and reserve for another purpose( add to soup , salad)
fill center of egg with peanut butter. melt chocolate and brush over peanut butter. top with salt and colored sprinkles. chill
enjoy