Calling all lovebirds…a special meal for Valentine’s Day

02/04/2017 by Laura Leave a Comment

I previously mentioned we are trying to create a little excitement at dinner time this year. One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page! I have to say, this “experiment” is working out very well! While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes. I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try. I have provided you links to the books and the specific recipes. The photos are from the dishes I prepared for Dave and I. I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting, is absolutely delicious. It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce. I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market. I made only 2 changes to the recipe. I used two 9″ layer pans, rather than 3 8″ layer pans. I also frosted the entire cake, sides and top. It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz. His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants. The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla. It makes a wonderful first course, or a light meal. It gave me the chance to use my mandolin! It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses. But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later for the rest of the meal!

The main course is also from Flavorwalla! This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops. It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath. It all works! It’s an amazingly flavorful dish. Here is the link for Cider-Glazed Seared Scallops with Cauliflower Puree. I especially love the addition of cumin, ginger and shallot to the cauliflower puree. It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you. All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by. I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

Stuffed Sole with Shrimpy Newburg Sauce

01/12/2017 by Laura 3 Comments

Brrr, it’s cold here in Seattle. I cannot remember the last time we had so many days below freezing. I ran in to Whole Foods yesterday, to get Andouille Sausages for Birthday Boys Red Beans and Rice. As I passed the fish counter I noticed sole and shrimp on sale, confirming the next days dinner. Stuffed sole is one of our favorites. Especially good this week, providing rich, creamy comfort to warm you inside and out!

For the Stuffed Sole

6 good sized sole filets

1/2 pound small salad shrimp (1/2 cup for the stuffing, remainder for the sauce)

2 cups small, cubed toasted bread or stuffing

1/2 cup diced red bell pepper

1/2 cup diced shallot

1/2 cup finely chopped celery

1/2 stick butter

1/4 cup mayonnaise

1/2 cup chopped salad shrimp

1 egg beaten with 1 tablespoon water

1 teaspoon Old Bay Seasoning

1/4 teaspoon lemon zest

1 tablespoon fresh, minced parsley

1 pinch pepper

1 pinch salt

Sauté the peppers, celery and shallot in the butter over medium heat, until soft. Add to the cubed bread. Add the remaining ingredients and mix well. Place a heaping spoonful on each sole fillet. Roll the sole and secure with a toothpick. Place the fillets in a buttered baking dish. Cover with plastic wrap and place in the refrigerator while you make the Newburg Sauce.

For the Newburg Sauce

I used to use Knorr Newburg Sauce mix, which was a fabulous shortcut. However, they seem to have discontinued it! It’s not a lot of work to make from scratch, but it does add time and ingredients to this recipe!

1/4 cup butter

1/4 cup flour, like Wondra

1 1/2 cups of half and half or milk, your choice

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon grated lemon zest

1/2 teaspoon paprika

3 Tablespoons good quality tomato paste

1/2 teaspoon Worcestershire sauce

1/2 cup good quality dry sherry

remaining salad shrimp, from above

Salt and Pepper to taste

paprika and minced parsley for garnishing

Preheat oven to 350′.

Melt butter in saucepan over medium heat. Add flour, to make a light rue. Cook 2 minutes. Add the milk, stir and simmer until sauce thickens, about 5 minutes. Add in the seasonings and dry sherry. Stir and simmer another 5 minutes. Remove from heat, stir in the shrimp. Adjust the sauce for seasoning. If too thick, add a little more milk.

Pour the sauce over the sole in the baking dish. Sprinkle the top with paprika and minced parsley. Cook in 350′ oven about 30 minutes, or until sauce is bubbly and lightly browned on top..

Enjoy!

Have a great evening,

Laura

Herbed Shrimp with Spicy Breadcrumbs

08/27/2014 by Laura 2 Comments

This recipe is based on a recent post by Food & Wine Daily Inspirations. It was contributed by Andrew Zimmerman. I followed the recipe closely, with only a couple of substitutions. With most of the ingredients on hand in the pantry, refrigerator or freezer, it was a quick week night meal. I know we will be making this again soon. We served it with our heirloom tomato bruschetta.

I have not used bread crumbs in pasta dishes before. In doing a little research, it is quite common in many Southern Italian pasta dishes. As with many wonderful, traditional dishes, it was created out of necessity due to the lack of availability of other ingredients. Pasta with garlicky breadcrumbs is often consumed during Lent.

Herbed Shrimp with Pasta and Spicy Breadcrumbs, Andrew Zimmerman, Food & Wine

for the Bread Crumbs

1/4 pound Italian bread, torn

2 tablespoons finely chopped parsley

2 tablespoons finely chopped oregano

2 garlic cloves, sliced

1/2 teaspoon crushed red pepper

1/4 cup of olive oil (I substituted olive oil for 1/2 stick of melted butter)

1 tablespoon fresh lemon juice

Kosher salt

Pepper

Heat oven to 350′. Place the dry ingredients into a food processor and pulse until breadcrumbs are fine. Drizzle in the oil. Season with Salt and pepper. Spread the crumbs on a baking sheet and toast until lightly browned – about 15 minutes. Stir every 5 minutes or so. Let cool completely before use. Breadcrumbs can be stored in an airtight container.

for the Shrimp

20 jumbo shrimp (2 pounds), shelled and deveined

2 cloves of garlic, minced

2 tablespoons minced parsley

2 tablespoons minced basil

1 1/2 teaspoons minced oregano

1/2 teaspoon minced thyme

1/4 teaspoon crushed red pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving

Kosher salt

Pepper

3/4 pound capellini or angel hair pasta

3 tablespoons fresh lemon juice

Prepare the shrimp and set aside. Chop the herbs and garlic. Place in a bowl and add the crushed red pepper, salt, pepper and the 1/2 cup of olive oil. Add the shrimp to the bowl. Stir to coat. Place the shrimp in the refrigerator until ready to broil.

Start the pasta water. Heat the broiler. Once the pasta has been added to the boiling water prepare to broil the shrimp. Place the shrimp on a pan with all the marinade. Broil the shrimp about 5 minutes and turn. Broil another 4-5 minutes.

When the pasta is done, drain the water. Return the pasta to the pot. Add the juices from the broiler pan, the lemon juice and 2 tablespoons of olive oil. Toss gently.

Plate the pasta. Place the shrimp atop the pasta and top all with a generous sprinkle of bread crumbs. Serve with bruschetta or a tossed green salad.

Shrimp and Andouille Sausage Etouffee with Cheesy Grits

03/23/2014 by Laura 1 Comment

We are great fans of all things Cajun: the food, the music and the people. When Burk’s in Ballard closed years ago, it left a huge void in our dining routine. It was at that point we started making Cajun food at home. Our version of Shrimp and Grits is inspired by a dish at one of Dave’s favorite restaurants, The Cajun Queen, in Charlotte, NC, as well as recipes from Emeril and John Besh. We first posted this about a year ago. We wanted to update it with better photos. Enjoy!

Shrimp and Andouille Sausage Etouffee

6 Tablespoons High Heat Oil

1/2 cup flour

2 Cups chopped onion

1 cup chopped green pepper

1 cup chopped celery

2 cloves minced garlic

2 bay leaves

1 teaspoon cayenne pepper, or more to taste

2 tablespoons salt free Cajun seasoning

1 Tablespoon marjoram

1 quart seafood stock – homemade or Kitchen Basics

1 15oz. can diced, fire roasted tomatoes

1 1/2 pounds large shrimp, peeled and deveined

3-4 Andouille sausage (we love Whole Foods version)

1/2 cup sliced green onion for garnish

Chop all your vegetables and set aside in a bowl. Heat the oil in a heavy Dutch oven over medium heat. Add the flour and stir constantly to make a roux. Continue to cook until the roux is the color of milk chocolate. Do not turn up the heat and rush this process as it can burn quickly. This process should take 7-9 minutes.

Add the chopped vegetables and cook for about 10 minutes, stirring often.

Add the tomatoes, bay leaves, salt, cayenne, marjoram and Cajun seasoning. Cook for about 3 minutes and then stir in the seafood stock. Bring the mixture to a boil, then reduce heat to simmer. While the etouffee is simmering, grill the sausages. (This adds a wonderful depth of flavor. You can brown them in a frying pan, if you’d rather not grill them.) You do not need to cook them all the way through, you are just getting color on them.

Let the sausages settle about 10 minutes after removing them from the grill. Slice into bite size slices. Add them to the etouffee and continue to simmer very low for another hour or more. (The longer the better as the sauce reduces and thickens and the flavors concentrate.) Taste for seasoning. You may need to add salt, pepper, additional cayenne. About 30 minutes before serving, prepare the grits. Add the shrimp into the pot 5-7 minutes before serving. Simmer gently – do not boil, as you will over cook the shrimp.

Stone Ground White Grits with White Cheddar Cheese

We love the Stone Ground White Grits from Geechie Boy Mill, Edisto Island, SC. (You can order them on-line.) John Besh loves them too, as we received a new package in our February Besh Box!

To prepare the grits

Heat 3 cups of milk, 2 Tablespoons of butter and one teaspoon of salt to a slow simmer. Add in 1 cup of grits. Bring back to a simmer, cover and cook about 20 minutes.

Add 1 cup grated, sharp white cheddar cheese and 1/4 cup sliced green onion, at the end of the cooking process.

To serve, place a small scoop of grits on a plate and add a spoonful of the etouffee. Garnish with sliced green onion.

Bon Appetite!

Udon Noodle Hot Pot* with Beef and Shrimp

02/01/2014 by Laura 2 Comments

Inspired by all the Chinese New Year recipes this past week, I really wanted something hot and spicy with lots of noodles. I pulled an older cook book off the shelf, Lemongrass and Lime, by Mark Read, 2001. The Beef Hot Pot recipe is the inspiration for our big bowl of hot steamy noodles with lots of veggies, beef and shrimp. I used the new Thai Ginger Broth from Swanson’s. I was a little leery when I saw it and actually bought beef stock too, just in case it was not what I hoped it would be. I have to say – it’s a winner and will become a pantry staple at our house.

For the Hot Pot* with Beef and Shrimp

1 pound top sirloin steak, sliced thin in strips

1/2 pound of large prawns, cooked, peeled, deveined and tails removed

6 bunches baby bok choy, sliced

2 red Fresno chills, sliced – seeds and veins removed (you could use jalapenos if you want it hotter)

2 large shallots, sliced thin

3 stalks celery, sliced including the leaves

3/4 pound Shitake mushrooms, sliced

1/2 pound snow peas, ends removed and sliced diagonally

1 big handful of mung bean sprouts

3-4 Tablespoons fish sauce, depending on your desired taste

2 Tablespoons oyster sauce

3-4 packages of fresh Udon Noodles, or any other noodle you like: Soba, Rice Stick; cooked, rinsed and set aside

1 quart of stock, beef or Thai Ginger Broth

1 bunch of fresh cilantro, coarsely chopped – for garnish

6-8 green onions, sliced on the diagonal, for garnish

Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for.

Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot.

Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste – vegetables, tofu….the possible combinations are endless.

*Hot pot, less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter. Wikipedia.

Summer Shrimp Salad

09/12/2013 by Laura 2 Comments

It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.

We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.

For the Salad

Lettuce, your choice

6 ounces shrimp, per serving

Avocado, 1/2 per serving

Hard boiled eggs, 1 per serving

Tomatoes

Black Olives

Lemon for garnish

Fresh parsley, for garnish

For the dressing

Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.

Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!

Easy Summer Salad – Orzo Pasta with Shrimp

07/20/2013 by Laura Leave a Comment

Ah those lazy, hazy days of summer. We are having a record-breaking, dry Seattle summer. This week has been glorious with temperatures in the upper 70’s. The morning marine layer keeps things nice and cool until the sun burns through about 2pm. Even though it has not been THAT hot, making a meal without heating up the stove is always a pleasure.

I have been making this salad for many years. It was actually on the menu at one of the restaurants I worked at, a lifetime ago. I have changed it up a bit, of course, and make it many times over the summer for dinner, lunch or potluck parties. (Lettuce, tarragon and tomatoes are from the garden!)

Orzo Pasta Salad with Shrimp

1 16oz box Orzo pasta – cooked according to directions, rinsed and cooled. (do not overcook!)

1 small purple onion, finely chopped

1 large red bell pepper, finely chopped

4 stalks celery, finely chopped

1/4 cup parsley, finely minced

1 4 oz can sliced black olives – well drained

2 15 oz cans artichoke hearts, quartered – well drained (PACKED IN WATER – NOT MARINATED)

1/2 cup stuffed green olives – sliced

Mix all together with about 1 cup of mayonnaise. You do not want this too wet as you will add vinaigrette.

Vinaigrette:

Put all in a jar that you can shake well:

1 tsp. Fresh minced garlic

2 Tablespoons Dijon mustard

1/3 cup white wine vinegar

1/4 cup lemon juice

about 1 cup fruity olive oil (my FAVORITE Olive Oil is California Olive Ranch Arbequina)

1/2 t. minced rosemary

1/2 minced tarragon

1 teaspoon minced dill

1-2 teaspoons salt

1 teaspoon black pepper

Shake up and pour over salad and mix well.

Chill at least a couple of hours.

This salad is typically served with small salad shrimp (About 1 lb.) stirred in. I just put them on top prior to serving, that way the salad keeps longer.