A chronicle of my life in recipes. I love to cook, but more importantly I love to eat. The food you cook and eat tells a story of where you were raised and the path you have traveled. This is my story . . .

Friday, June 19, 2009

Lobster & Saffron Cream Pasta


I found this recipe years ago in Bon Appetite. It is a favorite of Beep's and he often asks for it on special occasions. I made it this year for Father's Day and we both were in heaven. It is every bit as good as I remember, but very rich. Beep, of course enjoys it as an entree, but I think it works great as an appetizer.

3 1-1/2lb. lobster tails
2 T. butter
1 T. olive oil
2 small shallots, minced
1 C dry white wine
1 1/2 C whipping cream
4-6 saffron threads
Salt & Pepper to taste
1/2 C freshly grated Parmesan cheese
10-12oz. cooked capellini
2 T. chopped fresh Italian parsley
Freshly grated Parmesan cheese for garnish

Remove the lobster meat from the tails. ( I use kitchen scissors it makes quick work of the shell. ) Cut into bite size pieces. Saute the lobster in the butter and olive oil over medium heat until pink and golden. Remove the lobster and set aside. Reserve the pan drippings and saute the shallot in those until caramelized. De glaze the skillet with the wine, stirring constantly with a wooden spoon to dislodge any browned bits. Cook until the wine is reduced by half, stirring constantly. Meanwhile, bring a 6 QT stock pot of water to a boil and cook pasta to desired consistency, drain and reserve for later.
Stir in the whipping cream. Simmer for 5-10 minutes until the sauce has thickened. Add the saffron threads, salt and pepper, while constantly stirring. Stir in the 1/2 cup of cheese.
Return the lobster to the skillet and sauce. Add the cooked pasta and toss to mix. Cook over low heat, just until heated through. Spoon onto serving platter or individual plates and garnish with parsley and additional Parmesan cheese.

gazpacho


A summer favorite. Add lump crab meat or left over lobster if there is such a thing. I list amounts for the ingredients, but it is easy to add or omit whatever you like and adjust to taste.

4-5 tomatoes
2 large cucumbers, peeled and seeded
1 small yellow onion, diced
3 ribs celery
2 carrots
1 yellow bell pepper, diced
3-4 pieces hearts of palm, sliced
1 large clove garlic, crushed
1/2 C red wine vinegar
1/4 C good quality olive oil
2 2oz. cans V-8
1/3 C fresh chopped cilantro
Tabasco sauce to taste
Salt and Pepper to taste

With a paring knife, cut an X in the bottom of each tomato. In a sauce pan, bring water to a boil and blanch tomatoes for a few minutes until the skin begins to split.
Remove and place in an ice bath to stop cooking. Peel and seed, the tomatoes, discard both. Dice remaining "meat" of the tomato. Dice the cucumber, onion, celery and pepper into equal sizes. Crush the garlic. Mix all of the vegetables in a large bowl. Process 1/4 of the vegetable mixture in a food processor until smooth. Stir the processed vegetables with the remaining chopped vegetables.
Whisk the vinegar and olive oil in a bowl. Stir in the Tabasco sauce, salt and pepper. Add to the vegetable mixture and mix well. Stir in the vegetable juice and cilantro. Chill, covered in the refrigerator.
Ladle into bowls and garnish with crab, lobster and or sour cream.

Wednesday, June 3, 2009

Scalloped Potatoes to Die For


This is a Martha Stewart recipe and picture (but it is easy to recreate if you use a mandoline to slice the potatoes). I have slightly altered the recipe, but it is the best scalloped potato recipe since my Dad's sunday dinner potatoes. You can find the original on MS dot com, I have included my changes below. Bake as pictured, or individual servings are fun baked in small ramekins, you will need to adjust baking time. Great thing is . . . you can make ahead and bake the following day.

2 T. butter
2 leeks sliced and rinsed
6 yukon gold potatoes, martha uses russet, I use yukons. slice thin on a mandoline
1/2 tsp. coarse salt
1/8 tsp. fresh nutmeg
fresh ground pepper to taste
8 oz. grated Gruyere
4 oz. Parmesan cheese, my addition
1 Cup heavy cream
1 Cup Chicken stock

Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray. Melt butter saute leeks until they begin to turn golden, remove from heat and set aside. Mix spices in a small bowl. Begin by layering 1/3 of the potatoes,(slightly overlapping the potatoes) season with 1/2 of spices and 1/2 of the leeks and 1/3 of the cheese. Continue with the layers ending with potatoes and cheese. Mix cream and stock in a measuring cup and pour slowly over the potatoes. Cover with parchment and then foil. (mixture can be refrigerated overnight.)
Bake 30 minutes at 350 then increase oven temperature to 425, uncover and cook until top is golden brown and potatoes are fork tender. Let rest for 15 minutes and serve.

Best Cutout Sugar Cookies Ever

We make these every Christmas, Mike has the most relevant cookie designs. Double the recipe, I promise.

1 Cup butter, softened
3/4 Cup sugar
1 egg
2 T. milk
1 1/2 tsp. vamilla
3 Cups flour
1 tsp. baking powder
1/2 tsp. salt
FROSTING:
1 Cup confectioners sugar
1/2 tsp. vanilla or almond extract (I use almond)
1/4 tsp. salt
1-2 T. milk
Food Coloring
Make extra frosting so you can have plenty of colors to play with.
Cream butter and sugar in mixing bowl. Add egg, milk & vanilla. Combine flour, bk. powder and salt, gradually mix into butter mixture. Form into disc and wrap with plastic wrap. Chill at least one hour. Can freeze at this point for later use. Preheat oven to 375. Allow to come to room temp., slightly and roll on a lightly floured surface to 1/4 inch thin. Cut with shape of choice. Place on parchment lined baking sheet. Bake 5-8 minutes until lightly brown and remove to wire racks to cool. Meanwhile, mix frosting and tint to desired colors. The frosting can be easily drizzled with a toothpick for intricate designs. Colors can also be layered when frosting is allowed to dry and harden.