Shrimp Creole

This was the standard company dish when I was growing up. Here it is in its inauthentic glory. Adapted from Better Homes and Garden Cookbook, 1954.Paula Dean's recipe is almost identical.

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 4 (14 1/2-ounce) cans diced tomatoes, I like the fire-roasted ones
• 2 (8-ounce) cans tomato sauce
• 1/ 1/2 teaspoon salt
• 2 teaspoon sugar
• 2 teaspoons chili powder, I use ancho chile powdr
• 2 teaspoons dried basil
• 2 tablespoons Worcestershire sauce
• 4 to 8 drops of Tabasco
• 2 lbs pounds medium shrimp, peeled and deveined

Heat the olive oil in a large heavy skillet and cook the onion, celery, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, basil, Worcestershire sauce, and Tabasco sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Serve in bowls with rice.

Pear Clafoutis

This is quick and easy. We served it to family today. Recipe courtesy Barefoot in Paris, 2004

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy (recommended: Poire William)
• 2 to 3 firm but ripe Bartlett pears

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and thecustard is firm, 35 to 40 minutes. Serve warm or at room temperature.

Cajun Blackened Redfish

I am not a huge fish fan, but Steve and friend caught some awesome Redfish in the Intercoastal. I went back for seconds. It combines coating and moistness like most blackened recipes don't get. Also, you can use it for any firm fish. I used the Good Seasons Italian dressing that you make in the cruet. Then you can use olive oil.

Serves 4-6

1/4 Cup butter, melted
1T cayenne pepper
1t ground pepper
1T garlic powder
1t Old Bay Seasoning
1 1/4 C Italian style salad dressing
4 (4-6 oz) filets Red Drum or equivalent firm fish

1. Preheat oven 350 degrees
2. Melt butter.
3. Combine spices in another dish or bag.
4. Dip filets in butter.
5. Sprinkle, generously, spices over fish
6. In a large hot skillet, over high heat (don't use teflon) sear fish on each side 2 minutes or until slightly charred.
7. Place in a 11x7 inch baking dish and pour Italian dressing over each filet. Cover and bake for 30 mins. until flakey and tender.

Broccoli Salad

In the same Christmas card as the Convent Chicken was this one from Paula Deen's "The Lady & Sons, Savannah Country Cookbook". This serves 6-8 as a side dish.

Ingredients:

1 head broccoli, washed and cut into flowerets
1 cup chopped red onion
2 tablespoons vinegar
8 ounces sharp cheddar cheese, cut into very small chuncks
1/2 pound cooked crispy bacon, crumbled
1 cup mayo
1/4 cup sugar
1 cup halved grape tomatoes

Trim off large leaves of broccoli. Remove tough stalks at end and was broccoli thoroughly. Cut flowerets and stems into bite sized
pieces. Place in large bowl. Add crumbled bacon, onion and cheese. In a small bowl, combine mayo, sugar and vinegar, stirring well. Add broccoli mixture and toss gently. (This salad is even good as leftovers).

Convent Chicken

This was in our Christmas card in either 2004 or 2005. It comes from "The Best American Recipes 2003-4" Mostly I recommend using thighs, but I have put in their recommended parts.

Ingredients:
4 chicken breast halve, skin on, 5 chicken leggs , skin on, 6 chicken thighs, skin on
1 cup low sodium soy sauce
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon ground pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/2 cup fresh lemon juice

Combine all ingredients except chicken in a bowl and stir. Divide the chicken and the marinade evenly between two large zip top plastic bags. Massage the marinade into the chicken to coat evenly. Place in the refrigerator and marinate overnight. Turn occasionally. Drain the chicken in a colander about a half hour before cooking. Preheat oven to 375 degrees and cook for about 35-45 minutes. For an extra crispy skin, grill on the BBQ the last 5-10 minutes of cooking

Gourmet Meat Loaf

This meat loaf recipe is adapted from a microwave recipe from over 25 years ago. S loves meatloaf and I really don't except this one. This works in families where some like meatloaf and others don't.

Ingredients:

1 1/2 lb ground beef
2 eggs, beaten
1/2 cup saltine cracker crumbs
1/2 cup onion chopped
2 tablespoons worcestershire sauce
1 1/2 t salt
12 t pepper

Filling:

8 oz fresh mushrooms
1 med. onion chopped
2 tablespoons butter
1 teaspoon thyme
1 teaspoon cumin
3/4 cup sour cream
3/4 bread crumbs

Mix meat loaf ingredients thoroughly. Set aside. Saute onions and mushrooms in butter over medium heat until tender. Add thyme, cumin, sour cream and bread crumbs. Spread out meatloaf mixture on wax paper flat and rectangularly. Spread filling on top. Roll the entire mixture in a meat loaf shape and put in a 9 x 13 pan. Cook in preheated 350 degree oven for 45 to 55 minutes.

Instant Black Beans

I last made this in January of '05 and noted that it was outstanding. S does not like beans so I don't make them very often. My friend Sharon was asking for a black bean recipe and I accidently found this in the same book I was heralding: The Best American Recipes 2003-2004. This serves four and you can serve it over rice. ps if the chorizo is unpleasantly hard, grind it before adding it to the pan.

2 strips of bacon, chopped
6 ounces of garlicky sausage such as chorizo or kielbasa, diced
2 garlic cloves finely chopped
2 15 1/2 ounce cans Goya black bean soup
1 cup hot water
1/2 bay leaf, finely chopped

Fry the bacon until crisp in a large saucepan over medium heat. Add the sausage and saute until browned about 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the soup, water and bay leaf and bring to a boil. Reduce the heat to medium low and simmer uncovered unti. the mixture has thickened, 15 to 20 minutes. Sear hot.

Creamy scrambled eggs for a crowd

I had an impromtu brunch for a group of friends and family who finished a 10k run. This was one of the dishes and it comes from a book of fantastic recipes: The Best American Recipes 2003-2004. This serves about 12 but you can scale it down accordingly.

Ingredients:

16 jumbo eggs or ( 20 large)
1 8 oz. package cream cheese, softened overnight
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon ground black pepper
1 cups milk

Whisk together all the ingredients in a large microwave safe bowl. Microwave on high for 2 minutes.

Remove from the microwave and stir. Microwave for 1 to 2 minutes more, then stir. Repeat the process until the eggs are set but still moist, about 8 minutes total. The cooking time will vary according to the microwave. Serve hot.

Penne with Vodka Sauce (with or without shrimp)

This is the basic recipe for penne with vodka sauce. Some people like to add shrimp so I will post this with shrimp, but if you are a purist and just like it plain, leave it out.

Ingredients:

1 Tablespoon butter
1 28-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 cup vodka
6 tablespoons whipping cream (aka heavy cream)
1 lb. uncooked, medium shrimp, peeled and deveined
1 lb. penne pasta

Melt butter in heavy large skillet over medium heat. Add tomatoes with their juices and bring to boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer until cooked through, about 3 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Add pasta to sauce in skillet and stir through. Divide pasta among plates. Garnish with basil and serve. If you don't add shrimp, finish with alittle hot pepper flakes.

Banana Split Cake

Back in our teenage days, this recipe was a stand by of our good friend Denise OB. When it came out, it never made it back to the refrigerator. The recipe is written exactly like she gave it to me. Easy.

Preheat oven to 350 degrees
2 cups graham cracker crumbs
1 stick of butter thawed
In a 9 x 13 pan press ingredients to form a crust on the bottom
Bake 8 to 10 minutes

Whip 2 cups powdered sugar with 1 stick thawed butter, 2 eggs and 1 teaspoon of vanilla and spread on cooled graham cracker crust.

Cut 3 or 4 bananas length wise and put on top of the above spread. Add 1 cup of crushed pineapple.

Add one cup of cool whip and sprinkle with unsalted chopped peanuts or more graham cracker crumbs and marashino cherries.
Refrigerate an hour or so before serving.

Jimmy Carter Pie

This is a terrificly rich dessert and you don't have to be a democrat to like it. I wasn't old enough to vote in this election anyway.

1. 1 stick softened margarine
1 cup flour
2/3 cup dry roasted unsalted peanuts

2. 1 cup powdered sugar
1/3 cup peanut butter
8 oz container of cool whip
8 oz pkg softened cream cheese

3. Small pkgs. of vanilla and chocolate instant pudding mix
2 3/4 cups of milk

4. 8 oz container of cool whip

Mix together the ingredients in #1 above and put into 9x13 pan. Put in preheated 350 degree oven and bake for 20 minutes. Let cool. Mix the ingredients in #2 until smooth and pour over the cooled layer above. Make the pudding mixes described in #3 and spread on top of the second layer. Spread the last 8 oz. of cool whip on top and sprinkle with chopped nuts. Refrigerate for at least 2 hours before serving.

Mom M's Beef Vegetable Soup

Another recipe that I love even if I don't get to cook it often. I acquired it over 30 years ago.

Ingredients:

2 lbs. Chuck Roast
small head of cabbage shredded
1 can of tomatoes blended in a blender
1 package of frozen mixed vegetables
2 potatoes cut
1 whole onion cut in half
salt and pepper to taste

Wash roast. Boil in cold water. Remove roast, wash again. Boil again in fresh cold water (enough to cover the meat).
Add cabbage and salt and pepper over medium low heat for 1 1/2 to 2 hours. Remove roast and let cool. Cut in cubes and add remaining ingredients and cook for another 1 1/2 hours. The longer it cooks the better it tastes.

Asiago Chicken Breast and Prosciuto w/ wine sage sauce

Another family favorite.

Serves 6

Ingredients:

Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish

Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.

1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.

2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.

3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.

Mom M's Meat Balls

These are easily the best meat balls you will ever taste. It is from her mother in law's recipe. Put them in your favorite tomato sauce and make sure you freeze a batch or two.

Ingredients:

2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs

Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees

Cuban Antipasto Salad

This is adapted from the Columbia Restaurants 1905 Salad. Columbia Restaurants are in St. Armands Circle, Sarasota and in St. Pete's and Tampa Florida.

Ingredients:

1 Head of Iceburg lettuce
1 pint of grape tomatoes cut in halves
1/2 lb swiss cheese cut in strips
1/2 lb deli ham, thinly cut, cut in strips
1/2 cup green olives chopped
1/4 cup grated parm cheese

Dressing:

1/4 cup white wine vinegar
1/2 cup olive oil
4 cloves of garlic
1 teaspoon worestershire sauce
1 teaspoon oregano
1 tablespoon lemon juice

Toss together all non dressing ingredients except parm cheese. Put all dressing ingredients in blender and blend. Add dressing to salad and finish with the parmesan cheese.

Best Oven German Pancake

I am going through some of my best recipes over the years. This one was in one of my Christmas cards some six or seven years ago. I like easy recipes with as few ingredients as possible. From "Champlain Vistas Bed and Breakfast" in Willsboro, NY.

Ingredients:

6 eggs
1 cup flour
1 cup milk
1/4 cup melted butter
1 teaspoon salt

Blend all ingredients together in a blender until smooth. Grease 9 x 13 inch pan and pour mixture into pan. Bake at 450 degrees for 20 to 22 minutes until nicely puffed up. Drizzle with you favorite maple syrup and sprinkle lightly with powdered sugar. Serve immediately. (The finished product looks like a souffle with the ends, extending, somewhat awkwardly. It tastes like french toast but better)

Marinated BBQ Chicken

Just returned from Florida and was looking for something quick to cook. I think you can use chicken breasts for this recipe as well. Took off the skin to reduce calories and it also allows the chicken to marinate quickly. Served it with corn on the cob and collard greens.

Ingredients:
6-8 boneless skinless chicken breasts
one package of Good Season Italian Salad Dressing Mix
1/2 C olive oil (or grapeseed oil)
1/4 C balsamic vinegar
3T Water

Mix the salad dressing according to the Good Seasons directions. You don't need the carafe they supply to do this, but it is helpful. Mix well. Put chicken in a container or in a plastic zip lock bag and add marinade. Marinade, turning a couple of times for at least 2 hrs. Preheat the BBQ. Cook chicken for 10 minutes per side until cooked thoroughly.

simple tomato sauce

This is a ridiculously easy sauce I use for everything:

Quick Tomato Sauce

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

2	tablespoons unsalted butter
1/4	cup grated onion , from 1 medium onion (see note)
1/4	teaspoon dried oregano
	Table salt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	(28-ounce) can crushed tomatoes (see note)
1/4	teaspoon sugar
2	tablespoons coarsely chopped fresh basil leaves
1	tablespoon extra virgin olive oil
	Ground black pepper

Instructions

1. Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Crab Imperial

Even in Florida, you can get decent pasteurized crab. So longing for some kind of crab dish; I whipped up this one. Remember, I am still trying to keep the calories down and the recipe reflects it.

Ingredients:

1 lb of lump or backfin crab
1/2 C low cal mayo or Miracle Whip
1/2 T dry mustard
2 T chopped green pepper
1 egg
1t Old Bay to taste

Mix all ingredients except crab and combine well. Gently fold in crab to keep the piece intact. Put in a greased casserole dish or 4 small seafood dishes and cook through at 350f for about 15 minutes.

Great Fresh Salmon

Most of the salmon we have in Florida is "farm fresh" and not "wild" salmon. There is evidence that "farm fresh" may not be that good for you. We are looking for Omega 3 not Omega 6. I went online and found 2 Sisters Alaska Seafood. The web site is 2sistersalaskaseafood.com. I ordered the seafood sampler special and it arrived overnight Fedex (free overnight on 8lbs. or more). The salmon we ate tonight was fabulous. Also, cooked quick cooking barley in chicken broth using the recipe on the box. Another in the amazing grain family. Looking for a great sauce for salmon. Any ideas?

Dipping sauce for Hard Shell Crabs

This has to be immortalized because so few people use sauce when eating hard shell crabs. They don't know what they are missing. I found this in an article I saved from the Wilmington News Journal dated Jan. 22, 2003. It reminds me of the sauce they used to serve at DiNardo's on Lincoln St.(in Wilmington, De.) that closed a number of years ago. As I recall, the vinegar made it great and cut down on the salt from the Old Bay.

1/2 Cup dark brown sugar

1/2 Cup apple cider vinegar

1/4 Cup ketchup

1 teaspoon of hot sauce

2 teaspoons of Old Bay seasoning

1 tablespoon Worcestershire sauce

1/2 cup water

Combine in a pan and bring to a boil. Cool and serve in individual dipping dishes.

Spicy Baked Shrimp

Another low calorie recipe that is really high in flavor. The agave nectar can be usually found in the organic section of your grocer. It has as many calories as sugar but you don't have to use as much. I think it is the secret ingredient of this recipe. This probably has less than 200 calories per serving and was adapted from Million Meals Menu Planner

3 TBSP grape seed oil (or extra virgin olive oil)

2 TBSP no salt added Cajun seasoning ( I used 1 TBSP of Old Bay)

2 TBSP fresh lime juice

2 TBSP chopped fresh parsley (I used 1 TBSP dried parsley)

1 TBSP agave nectar

1 tsp low sodium soy sauce

pinch cayenne pepper

few drops of Tabasco or other hot sauce

1 lb. uncooked large shrimp, shelled and de-veined (I also butterflied)

Stir together well all ingredients in baking dish and refrigerate 1 hr. Bake at 450f until shrimp are cooked through (about 8-10 minutes), stirring occasionally. Serves 4

Shrimp and Yellow Sauce

I made this a couple of nights ago and it is roughly 200 calories per serving. It is a variation of a recipe from the Cooking Light annual recipes 2007. My friend, Kathleen, gave me the book. I served it with Quinoa (pronounced keen-wa). It is a super grain (and tastier than white rice). Also, serve with your favorite green vegetable.

Spice Paste:

1/2 teaspoon grated lime rind (get a microplaner or cheese grater and stop at the white part)

2 tablespoons lime juice

1 to 2 teaspoons sambal oelek (chile paste with garlic; easily available in the Asian section of your grocer and a great all around hot sauce)

1 teaspoon fish sauce (located in the same section of your grocer)

1/2 teaspoon coriander seeds

1/2 teaspoon tumeric

3 garlic cloves

2 shallots, chopped

1 inch piece fresh ginger, peeled

Remaining ingredients:

Cooking spray (like Pam)

1 lb. large shrimp, peeled and deveined ( I also cut them down the back; butterflied)

Chopped cilantro (optional)

1. To prepare spice paste, place first 9 ingredients in a food processor, process until smooth.

2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add spice paste to pan; saute 1 minute or until fragrant (fancy word: until you can smell it). Add coconut milk and shrimp; simmer 4-5 minutes until the shrimp are done. Garnish with cilantro, if desired. This makes 4 portions.

The path to cooking light and fighting 50

I'm ready to start posting some great new recipes but I have to put a frame around what is trying to be accomplished: reengineering 30 years of cooking habits because we can't burn the calories like we used to. (I thought about Nutrisystem and Jenny Craig, but who wants to eat that for the rest of their lives, plus I love to cook). It has been roughly two weeks of learning and experimenting and I already have a "top 10" list of my personal learning tips. Here they are:

1) Educate yourself about foods and their value to you. Read about nutrition. Some good books: Flat Belly Diet (from the editors of Prevention). Cook this, Not that by David Zinczenko and Matt Goulding (This one will scare you from eating out)

2) Eat like a cat (Eat a mouse sized portions 4x's a day). Most books say four, 400 calorie portions in a weight loss scenerio. If you do it right, it is very satisfying (see 3rd tip).

3) Experiment with foods that you can't even pronounce and never had as a child: like Quinoa, CousCous, bulgur wheat. All in the amazing grain family and more tasty than rice and easy to cook.

4) Like a friend with diabetes does: avoid the foods in white, white bread, white rice, white sugar, white flour, white potatoes, white pasta (you get the picture). Converts too rapidly into sugar.

5) Don't skip breakfast even if you aren't hungry. It sets the tone for the day and is said to jump start the metabolism.

6) Try drinking a glass of "sassy water" with each meal. It's mostly lemon juice in water. (It's documented in the Flat Belly Diet book). Again, helps get the full feeling.

7) Exercise. I just got a pedometer. Interesting.

8) Set realistic expectations. I now consider it a game that can be won.

9) Take the skin off the chicken. Ouch, next to bacon, it's a favorite food group. I cooked Ellen's Thai chicken with the skin off and it was better because the marinade permeated the meat better.

10) Buy one of the Cooking Light Annual Recipes books. I'm using one from 2007 that my friend Kathleen gave me a few years ago. I wish I used it more then.

So; there you have it and what I will be contributing to the blog next will fit in the world of cooking light. So long Paula Deen, for awhile.........

Coconut-Braised Salmon

We served this to my sister Emily. It was very good. The recipe is from one of my new favorite cookbooks--

American Masala

For the Marinade

¼ cup lemon juice

½ tsp. curry powder

2 tsp. kosher salt

1 tsp. ground peppercorns
6 6-oz. salmon fillets--I like Costco's frozen wild salmon

For the Sauce

2 Tbsp. canola oil

1 dried red chili

4 tsp. mustard seeds

2 tsp. cumin seeds

1 tsp. ground peppercorns

2 medium red onions, finely chopped

2 Tbsp. plus 2 tsp. kosher salt

6 medium tomatoes, finely chopped, can use canned plum tomatoes

2 cups coconut milk

½ cup chopped fresh cilantro

Place the marinade ingredients in a gallon-sized re-sealable plastic bag. Add the salmon and turn to coat. Refrigerate for 30 minutes. Preheat the oven to 400. To make the sauce, heat the canola oil with the chili, mustard seed, cumin seeds, and peppercorns in a large skillet over medium-high heat for 2 minutes or until the mustard seeds begin to pop. Add the onions and salt and cook, stirring often, until the onions are soft and just beginning to brown. Add the tomatoes, and cook, stirring occasionally, until they break down and the sauce thickens, about 10 minutes. Stir in the coconut milk and bring to a simmer. Transfer to a large baking dish.

Place the salmon on top of the sauce. Bake the salmon until it is done—about 15 minutes. Sprinkle with cilantro and serve

Spicy Shrimp with Andouille Sausage on Grits

We had this for dinner last Sunday. It was delicious.

Sauce

• 1/3 cup green hot pepper sauce
• 1/4 cup dry white wine
• 1 shallot, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon rice vinegar
• 1 cup whipping cream

Grits

• 5 cups water
• 3 cups whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 2 cups corn grits*

Shrimp and Andouille Sausage

• 1/4 cup olive oil
• 8 ounces smoked andouille sausage,** sliced
• 1 red bell pepper, chopped (I left this out)
  
• 1 yellow bell pepper, chopped (I left this out)
  
• 1/2 cup minced onion
• 4 garlic cloves, chopped
• 30 uncooked large shrimp, peeled, deveined
• 4 plum tomatoes, chopped
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning

Preparation

Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Roasted Cauliflower with Kalamata Vinaigrette

This is a great new way to serve cauliflower. It was in the September issue of Gourmet magazine. As the magazine says..."cutting cauliflower into thick meaty slices, core and all is a neat trick...caramelizing its edges...a biny olive vinaigrette adds just the right sharp-savory note."

1 (2 1/2 to 3lb) head cauliflower

1/4 cup extra-virgin olive oil, divided

1 small garlic clove

1 to 2 Tbsp fresh lemon juice (to taste)

1/4 cup pitted Kalamata olives, finely chopped

salt and pepper

Preheat oven to 450F with rack in lower third.

Cut cauliflower length wise to 3/4 inch thick slices. Put in a large 4 sided sheet pan and toss with 2Tbsps oil and 1/2 tsp each of salt and pepper. Roast turning once or twice, until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 Tbsp oil, olives, 1/8 tsp of salt and 1/2 tsp of pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

Serves 4.

Lentil Soup

I have been looking for a very flavorful lentil soup; so I searched all the available recipes and took the best (I think) from each. I forgot to get sausage; so I ended up with a non meat version using liquid smoke to impart the "sausage" flavor. Since I really wanted a depth of flavor with some "pop", I added a jalapeno, but this is certainly optional.

Ingredients:

1/4 cup olive olive

1 onion, chopped

2 carrots, diced

2 celery stalks, diced (use the leafy parts too)

2 cloves garlic, minced

1 jalapeno pepper, seeds removed and chopped

1 teaspoon dried oregano

1 teaspoon corriander

1 tablespoon chopped cilantro

2 cups lentils cleaned

1 can chopped or crushed tomatoes

8 cups of liquid (I used 1 can beef broth; 1 can chicken broth; 1 cup v8 juice and 4 cups water)

1-2 tablespoons of liquid smoke

2 tablespoons of balsamic vinegar

2 tablespoons of port wine

salt to taste

Cook all vegetables and garlic for about 5 minutes. Stir in all liquid, lentils and seasonings except liquid smoke, vinegar and port wine. Bring to a boil, cover and simmer for at least an hour. Add the vinegar, liquid smoke and port wine and simmer for 30 minutes or until desired doneness. At this point, I used my imulsion blender and had a mixture of half pure and half whole lentil blend. Add salt to taste. I simmered for another 30 minutes. Depending on how thick or thin you like your soup, feel free to add more liquid (including water) after the initial hour of simmering.

Domestic Goddess Redux--Pain-Au-Chocolat Bread Pudding

This dish is impressive and easy. If you don't have pain au chocolat, cut croissants from Costco in half, and put chocolate chips in the middle. Use the Costco croissants, as they are the only local ones made from butter. From How to Be a Domestic Goddess by Nigella Lawson.

Pain-Au-Chocolat Bread Pudding
3-4 stale pain au chocolat
2 1/4 cups milk
2 1/4 cups heavy cream
3 Tbsp. sugar
1 large egg

4 large egg yolks
1/2 tsp. vanilla extract
 Preheat oven to 325F.
Butter a 6-cup ovenproof dish, cut up the pains au chocolat--I cut rough slices of about an inch--and arrange them in the dish. Put the milk and cream into a pan and bring near to boiling. Whisk the egg, the yolks, and the sugar in a large wide-mouthed measuring cup. When the milk and cream are nearly boiling, pour over the eggs and sugar, whisking continuouly. Add the vanilla and then pour over the slices of pain au chocolat and leave to soak for 10 minutes.
Transfer to the preheated oven and cook for about 45 minutes, or until the pudding is softly set. 

The Domestic Goddess--Pistachio Macaroons

Nigella Lawson's How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, is one of my favorite cookbooks. Mary and I cook from it all the time. Last night Mary made two recipes--pistachio macaroons and pain-au-chocolate bread pudding. The macaroons are unbelievably good, and much easier to make than they look. Try them!

Pistachio Macaroons
Ingredients
1/3 cup or 3 oz.  pistachios
3/4 cup confectioners  sugar
2 large egg whites
1 Tbsp.  sugar

Buttercream
1/4 cup or 2 oz. pistachios
1 2/3 cup confectioners sugar
1/2 cup unsalted butter, softened

Method
Preheat the oven to 350F.
Grind the pistachios in a food processor along with the confectioners sugar (this stops them turning into an oily mess), until fine as dust. Whisk the eggs whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust and combine gently. Pipe small rounds onto your lined baking sheet, using a 1cm plain nozzle. Let them sit for about 10 minutes to form a skin. Put in the oven and cook for 10-12 minutes. They should be set but not dried out.
Remove from the oven and let cool, still on their sheets, while you get on with the filling. Grind the nuts and icing sugar in the food processor as before. Cream the butter and continue creaming as you add the nut dust. Make sure you have a well combined soft buttercream. Sandwich the macaroons together with the buttercream filling.

Collard Greens with Red Onions and Bacon

Also adapted from Epicurious.com, here is the recipe for collard greens that we used. My only adaptation was leaving out the sugar. I was surprised to find that the vinegar sweetens the collards, so don't leave it out.
Collard Greens with Red Onions and Bacon

Ingredients   
1/2 pound sliced bacon, cut crosswise into fourths3 medium red onions, chopped coarse (about 3 cups) 1 1/4 cups chicken broth   
1/4 cup cider vinegar 
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste 
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse    
Preparation
In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.

New Years Day Dinner

In my family, we have a tradition of serving special foods for the new year. These include black-eyed peas, pork, and greens (collards, for example). They are supposed to bring good luck.
I've never cared for black-eyed peas--they are the blandest of the dried beans to me, so I went on Epicurious.com to find a good recipe. I found one, and significantly adapted it. I've listed the original recipe below, then my adaptation.
It was delicious!

Garlicky Black-Pepper Shrimp and Black-Eyed Peas
by Paul Grimes--Gourmet magazine 
yield: Makes 6 servings 
active time: 25 min 
total time: 40 min  

For black-eyed peas:
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth

For shrimp:
3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Make black-eyed peas:
Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.

Make shrimp:
Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

Ellen's Adaptation:

First, I used 1 lb. of dried beans, about the equivalent of 4 cans of peas, so I doubled the recipe for the peas from there. (I quadrupled the recipe for the shrimp.) I soaked the beans overnight, then cooked them in 2 qts of boxed organic chicken broth, with all the aromatics (scallions, garlic, carrots, celery, bay, thyme, and red pepper) added. I left out the green peppers, because I'm allergic to them.

Cooking the peas in the broth gave them a depth of flavor that they wouldn't have had coming out of the can. When the peas were cooked, I sauteed the bacon, added more green onions to the bacon fat, and cooked them until wilted.

I used 4 pounds of 25 to 30 count peeled shrimp. I bought the raw, tail-on shrimp from Costco, defrosted them overnight in the refrigerator,  and removed the tails. I cooked them according to the directions (but quadrupling the ingredients, as I was using 4 times as much shrimp), then combined the beans, shrimp, and bacon, and reheated everything. I added enough broth to make it a bit soupy--not at all dry.

The recipe was really quite good. We'll do it again.