The Mad Hatter & The Kitchen Witch

Linguine with Clams in Garlic White Sauce

Linguine with Clams in Garlic Sauce

Linguine with Clams in Garlic Sauce is satisfying to all the senses. There is nothing like a good plate a pasta, but add the beautiful texture of the clams, the kick of the garlic, a bright finish of the lemon and herbs, well, you have a winner. However, the true assessment, separating a good recipe from a great recipe, is the sop test. If you embrace the piece of bread with a reckless abandon and dive down into the pool of broth to sop up the remains of the sauce, well, lets just say, this is that kind of great recipe.  It is truly easy, fast, and fantastic!

Boil Water for pasta. Get all your ingredients prepped, cleaned, minced, chopped, cut, divided and ready to go before you start cooking.

When water boils, cook pasta per the directions.

Rinse your clams. Place clams on a clean, dry towel, and shuffle through them loosely. Discard any that look abnormal or are open

 In a large dutch oven with lid, heat oil on high then add red and black pepper, salt, turn down heat to med low and add 2/3 of the garlic, watch carefully that the garlic doesn’t burn or turn brown for about 2 minutes. Take the pot off the heat if it starts to cook to quickly. Add the clam juice and wine. Add the clams in shells, place the lid on and steam clams on medium heat until the clams steam open, about 5 to 10 minutes, but as soon as they open they are done. Don’t over cook the clams because they will be rubbery.  

After clams open remove lid, remove the clams and inspect the clams, throwing away any clam that failed to open during the steaming process.

In the same dutch oven that steams those clams, add 1 stick of the butter, the canned clams, add 2 tablespoons of the chopped herbs, stir and set a side. 

Cut the bread in thick 2 3/4” slices spread the rest of the soften butter, dip in the minced raw garlic*, then the rest of the chopped basil and parsley.

Now drain the pasta.

Assembly process:

Ladle some of the broth into the bottom of individual serving dishs, then some pasta, one more ladle of broth over the pasta, then 4 or so clams with shells, and dust with herbs. Roll lemons on cutting board pressing down to release the juice, cut lemons in half squeeze over plated dish. Dust the plate with fresh herbs, place bread at side of individual plates. Serve with lots of napkins (because of the sopping!)

Makes 6 servings

 Ingredients:

   2 dozen clams washed/cleaned

   2 boxes linguine

   3 tblsp virgin olive oil

   1 tblsp ground red pepper

   1 tblsp ground black pepper

   1 tblsp kosher salt

   16 cloves garlic, peeled, 1/3 minced set a side

   16 ounce bottle clam juice

   2 cans clams

   1 cup dry white wine

   1/2 cup basil chopped, ¼ set  a side for the bread

   1/2 cup Italian parsley, ¼ set  a side for the bread

    2 sticks butter, 1 for sauce and 1 for the bread

    3 lemons

    1   loaf of French bread 2 3/4” slices

*NOTE: If your family doesn’t like the intensity of the raw garlic then saute the garlic briefly in butter or skip the garlic on the bread all together and then dip the bread in and then into the fresh herbs.

 

Pizza, Pizza, Pizza!!!

Pizza, Pizza, Pizza!

After a too long hiatus and encouragement from my beloved daughter, I got back in the saddle or kitchen, so to speak, and make an entry of pizzas we experimented with last night. Lemon Hot Sausage, Mushrooms & Goat Cheese, The Purest, and The Mediterranean.

I made them on naan bread because I like the taste; it was available, and easy! I have included fresh pizza dough for anyone who feels so inclined. The recipe is from a London Bakery called Popina. If rolled thin it comes out so crispy and light. It is my favorite dough recipe. There is this pizzeria in Delray Beach, called Pizza Rustica that has a buttery, thicker, bread crust that I would love to have that recipe, but a last I do not, or I would share it too.

The Sausage Lemon Pizza was really good and definitely different. The lemon lifted the heavy quality of the sausage and married it to the soft, fresh mozzarella.

The Baby Bella and Goat Cheese won first in prize from my daughter and I. Dad, sadly, is still working on reconciling his mushroom texture, earthiness issues, but he still jumped right in and tried, which is all one can ask for!

The Purist, which is the simple classic of tomato and cheese: the Margherita Pizza. I chose to try tomato paste on these little pizzas this time because I wanted to try to get a bigger tomato flavor because to me the tomato sauce always gets lost in the cheese and spices. If you have a great sauce recipe that can hold it’s own, please share. Next time I am going to use the sauce to gauge the difference. This is Dad’s favorite, followed by the Sausage.

The Mediterranean with Greek Tendencies has spunk! The marinated artichokes and olives, YUM! Next time I am going to add some chopped pepperoncini’s. We like it hot, spicy hot!

This was a fun meal.  We didn’t even make it to the table. We stood around the cutting boards with all the pizza’s sliced into mini bite sized triangles and compared and contrast, then deconstructed the ingredients., inspiring new combinations and ranking our favorites! In my world of family, this was a great success! Enjoy!

Lemon Hot Sausage

1 Hot Italian Sausage Link, Sliced or Removed from Casing, Crumbled and Cooked

I Naan Flatbread or Fresh Dough per instructions, or other crust vehicle

Fresh Mozzarella

Zest from 1 Lemon

Lemon Wedge

Truffle Salt

Pepper

Preheat Oven to 400 degrees. Assemble: Arrange Mozzarella on Flatbread. Arrange Sausage on Top of Cheese. Sprinkle Lemon Zest, Salt & Pepper to Taste. Bake in  Oven until cheese is bubbly. Squeeze Lemon Wedge over Pizza!

 

Baby Bella’s & Goat Cheese

Baby Portabella Mushrooms

Sliced, sautéed in 2 tbl butter & olive oil

Seasoned with dried thyme, salt & pepper

Red Onions

            Sautéed in 2 tbl olive oil until just wilted

Goat Cheese, crumbled

Grape Tomatoes, for color and texture, Optional

Fresh Garlic, Minced

Thyme, Fresh or Dried

Truffle Salt

Pepper

Olive Oil, Drizzled

1 Naan Flatbread or Fresh Dough per instructions, or other crust vehicle

Preheat Oven to 400 degrees. Assemble: Arrange Goat Cheese on Flatbread. Arrange Mushrooms & Red Onions on Top of Cheese. Sprinkle Garlic, Salt & Pepper to Taste. Bake in Oven until cheese is puffed

 

Purest

Tomato Paste

Fresh Mozzarella

Fresh Garlic, Minced

Oregano, Fresh or Dried

Salt

Pepper

Basil, Fresh, Julienned

Olive Oil, Drizzled

1 Naan Flatbread or Fresh Dough per instructions, or other crust vehicle

Preheat Oven to 400 degrees. Assemble: Spread Tomato Paste on Flatbread.

Sprinkle Garlic, Salt, Pepper, and Oregano on Tomato Layer. Arrange Mozzarella Arrange Sausage on Top of Cheese.  Sprinkle Fresh Basil, Salt & Pepper to Taste. Bake in  Oven until cheese is bubbly. Drizzle Olive Oil

 

Mediterranean with Greek Tendencies

¾ Cup Marinated Artichoke, Chopped

½ Feta Cheese, Crumbled

Grape Tomatoes, Yellow & Red

¼ Cup Kalamata Olives, Slice

¼ Cup Green Olives, Sliced

Fresh Garlic, Minced

Dried Oregano

Truffle Salt

Pepper

Olive Oil, Drizzled

1 Naan Flatbread or Fresh Dough per instructions, or other crust vehicle

Preheat Oven to 400 degrees. Assemble: Arrange Feta on Flatbread. Arrange Artichokes, Olives, Tomatoes, and Garlic & Spices on Top of Cheese. Bake in Oven Until Heated through. Olive Oil, Drizzled

Popina Pizza Dough Recipe

1 ½ Cup Bread Flour

1 tsp Quick Acting  Dry Yeast

½ tsp Salt

2 tbl Olive Oil

1 Egg

½ Cup Warm Water

Mix the dry ingredients together in a bowl. Create a well in the centre of the ingredients and add the egg, olive oil and water. Draw everything together with your hands and knead until you get a soft, pliable dough. If you’re using a KithenAid, knead until the dough comes. Transfer to a lightly floured surface and knead for two more minutes. Let it rest while you prepare the topping for the pizza.

Pork chops w/ apple, rye stuffing & Cheddar, Roasted asparagus, yellow squash, fingerling potatoes garlic, lemon, and grape tomatoes, & Date, Goat Cheese Salad, Commander’s Palace Bread pudding with whiskey sauce.

The last three months have not been lost, culinarilly speaking anyway. I’m not sure that’s a word, oh well. Even though the time has flown by in a flash cultivating recipes has evolved into a number of good meals.

Given it has been unusually cold here in the tropics, hearty flavorful dishes consumed my thoughts.  Pork chops with Apple, Rye stuffing and melted Vermont cheddar, Crabmeat and Brie fettuccine, and the absolutely to die for spinach enchiladas with avocado and  tomatillo green sauce from a little hole in the wall Mexican restaurant that I have finally figured out.  I want to tell you which is not so easy and I would necessarily try to crack a Mexican recipe, but holy smokes, this one is so good that it became a necessity if not a personal challenge. I also went to my first Todd English restaurant where I sampled a fig, prosciutto, gorgonzola, flatbread, so flavorful and rich, it just made your taste bud’s dance. I had to come home and make one. I added some green apples for brightness and good crunch, which gave it a freshness, a plus. I think for this entry I will share the pork chop recipe with some sides, Date & Goat Cheese Salad, Roasted asparagus, yellow squash, fingerling potatoes garlic, lemon, and grape tomatoes, and Commander’s Palace Bread pudding with whiskey sauce. Warms the soul, doesn’t it….

Pork chops with Apple, Rye Stuffing topped with Sharp Vermont Cheddar

 

      Olive oil, about 1/4 of a cup

Salt pepper

      4 thick, boneless pork chops

 

butter, about 3 tablespoons

1 medium onion chopped

2 stalks celery, chopped

2 garlic cloves, peeled, and minced

3 slices of rye bread with the seeds, cubed

2 green apples cored and slices then slice in half

3 slices of cooked bacon, crumbled*

1 teaspoon thyme

1 teaspoon poultry seasoning

salt to taste

pepper to taste

 

four thick slices of Cabot sharp cheddar cheese

 

Preheat oven to 400

In a sauté pan, preheat  with the olive oil. Salt & Pepper the pork chops on both sides and brown. Remove to a buttered baking dish.  In the same sauté pan, cook your bacon, remove, when cool crumble then melt the butter in the same pan you add the onions, celery, and garlic until the onions are just translucent. Add the bread cubes and the apples, mix until coated. Sprinkle the thyme and poultry seasoning with salt and pepper to taste, mix well. Let cook 3 minutes more and top the pork chops with all the stuffing. Place in the oven for 20-25 minutes or until the chops are just cooked through and then top with the cheddar and broil until the cheddar is all melty, good being careful not to char the stuffing that has fallen down around the bottom of the baking dish….serve

Date, Goat Cheese Salad

 

Serves 8

For vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

Freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

8 cups mixed baby greens, about 3/4 pound,

8 dried dates ( 1 cup), pitted and cut lengthwise into thin strips

6 ounces soft goat cheese, cut into pieces at room temperature

 

Make vinaigrette: In a small bowl whisk together vinegar, lemon juice, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.

In a bowl toss greens with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese

Roasted asparagus, fingerling potatoes, yellow squash, garlic lemon, and grape tomatoes

 

2 pounds pencil asparagus, woody ends trimmed

2 cups small whole fingerling potatoes*, washed

2 cups sliced yellow squash, washed

2 cups grape tomatoes, washed and stemmed

12 cloves garlic, peeled and smashed

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice

1 lemon, sliced in rounds then halfed

 

Preheat the oven to 400 degrees F.

 

In a large bowl, combine the asparagus, potatoes, squash, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon half’s to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature.

*try to use a fingerling potatoe that is a different color from the rest of your ingredients, like a red or purple.

Commander’s Palace Bread Pudding Recipe

For the Bread Pudding:

 

1 Cup Sugar

1/4 tsp Freshly grated Nutmeg

1/2 tsp Cinnamon

pinch of salt

6 Eggs

1 1/2 Cups Heavy Cream

1 Tbsp Vanilla Extract

6 Cups French Bread, cut inot 1 inch cubes (be sure it’s a light bread, meaning not too dense)

1 Tbsp Unsalted Butter, softened

Preheat the oven to 250 degrees F.

Butter a square cake pan with the butter.

 

Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.

In a large Mixing bowl whisk the eggs, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.

 

Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.

 

Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.

 

The finished pudding should be slightly firm, while moist, but not runny.

Serve warm with Whiskey sauce, recipe below.

Makes 4 servings.

 

Whiskey Sauce Recipe

 

1 1/2 Cups Heavy Cream

2 tsp Cornstarch

2 Tbsp Water

a few drop of Vanilla extract

1/3 Cup Bourbon

1/3 Cup Sugar

 

Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature

 

 

How to Roast a Turkey, Garlic Mashed Potatoes, Cranberry Orange Pecan Salsa, Roasted Veggies + Balsamic Drizzle

Coming up on Thanksgiving I mention I would like to try something different this year, which is met with, ‘but mom you are going to make……..’, so I have given up on that concept and I just stick with the traditional recipes I make every year. Quite frankly after a month of illness, being creative at Thanksgiving is not at the top of my list either. I have included cooking times for the turkey, stuffed and unstuffed. I cook mine unstuffed, but I always use a meat thermometer. Now the ‘doness factor’ is subjective, but don’t trust your oven, use the thermometer. These are just a few of the recipes that grace our table. Most are pretty basic, but always good. Sometimes, most times, simple is best. The cole slaw, I know, is a shocker on thanksgiving but homemade it’s the best thing and the first leftover gone after the holiday is over. Thanksgiving is my favorite holiday. I wish you and yours a very Happy Thanksgiving!

Carla’s Mash Potatoes with Garlic (make a day ahead)

5# bag of Yukon gold potatoes, peeled and cut into 2” cubes

chicken stock

1# pound butter, cut up into cubes

heavy Cream to consistency

sea salt to taste

fresh cracked pepper

minced garlic, about 5 cloves

Bring water to a boil in a large stock pot, salt the water if using stock without stock, add chicken stock Cook the potatoes until you can spear it easily with a knife about 20 minutes, drain and place back into the cooking pot. Season with minced garlic, salt and pepper, you will adjust the seasoning at the end.  Add butter and mix until melted by the heat of the potatoes, or melt before hand and mix in. Mash however is easiest for you. Add cream a little bit at a time while mashing until it reaches a stiff consistency. Adjust the salt and pepper.  I make these a day ahead remove them from the frig in the morning to bring to room temperature then throw them in the oven when the Turkey comes out.

Roasted Vegetables with balsamic drizzle (make a day ahead)

6 medium beets peeled, quartered

15 brussel spouts

5 carrots peeled rough chopped

5 small yellow onions skins removed, quartered

1/2 cup olive oil, approximately

sea salt

cracked pepper

balsamic drizzle glaze

 Preheat oven to 350. In an X large bowl, throw in all the veggies, toss to coat. Line a baking sheet with sides with foil, layer oiled veggies, sprinkle with salt and pepper.

Place in the oven for 40-50 minutes depending on your oven. Every now and then take a peek.  Remove from oven, place in a serving dish (if making a day ahead place in frig and warm in oven before serving) and drizzle  the day of with balsamic vinegar.

 Mom’s Cole Slaw (make a day ahead)

1 head of Green Cabbage, shredded in your Cuisanart

Hellmann’s Mayonnaise, 3/4 cup to start

Sea Salt

Cracked Pepper

Place the shredded Cabbage in an x large bowl and start with 3/4 cup of mayo and mix. Add a little more if it seems too dry a tablespoon at a time. Mix well then add the salt and pepper to taste. Simple, good and one of Mom’s traditions.

 

 

Butternut squash Mashed (make a day ahead)

2 large butternut squash, cut lengthwise in half

olive oil

1/2 butter cubed or melted

1/2 cup light brown sugar

sea salt

cracked pepper

 Preheat oven to 350 degrees

Line a sided baking sheet with foil, smear with olive oil, place the squash face down and roast for 45-60 minutes, remove from oven. Scoop out the squash into a bowl, add butter and incorporate, add brown sugar, mix, add salt and pepper to taste. Warm in the oven in the day of.

 Traditional Meat Stuffing

1-2 lbs ground beef

1/4-1/2 lb American sausage crumbled cooked, drain

2 eggs

14-28 ritz crackers soaked in milk to cover (14 crackers for each pound of beef)

onion powder

garlic powder

salt

pepper

3 shakes bell’s poultry seasoning

1/2 cup pinoli nuts

1/2 cup of dark raisins

 Mix eggs in a separate small bowl, in another bowl put all the ingredients, add eggs mix together.  Place in loaf shape or in a sided pan. Cook outside the turkey in an 350 oven for 30 minutes

Note: there are approximately 35 ritz in a roll.

Orange Pecan Cranberry Salsa

1 lb fresh cranberries

1 whole navel orange, cut into wedges do not peel

3/4-1 cup pecans

1 cup of confectioners sugar

 

using your kitchen aid mixer grinding attachments, grind the cranberries, the orange sections and pecans. Mix with sugar. Done.

 

How to Cook a Thanksgiving Turkey

 One Turkey, unpacked, rinsed and dried*

One roasting pan with a rack

Oil olive

Sea Salt

Cracked pepper

1 tablespoon Sage

1 tablespoon Thyme

1 tablespoon Summer Savory

3Garlic, sliced thin

4 Bay leaves, whole

3 peeled Onions, rough cut

2 Celery stalks, rough cut

1 green Pepper, rough cut

1 stick of butter, soften

4 cups chicken stock

white wine

 Preheat the oven to 325 degrees

Spray the roasting pan with Pam cooking spray. . Place the onions, celery stalks, green pepper, and garlic in the bottom of the pan. Place rack in pan Place Turkey on rack breast side up.  Tuck the tips of the legs under the flap of skin. Rub the olive oil all over the turkey. Salt, pepper inside and out. Separate with your fingers the skin from the turkey meat over the breast, rub the butter inside, and slide the a few pieces of the garlic in, arrange the bay leaves.  Now take the herb seasonings and rub all over the turkey. If you were planning on stuffing the Turkey, do it now. Place the turkey in the oven, start basting when the turkey has been in the oven for 45 minutes, then bast with chicken stock and wine every 30 minutes, after a while use a baster to baste with the juices in the bottome of the pan.  Place in the Cooking times will vary depending if the bird is stuffed or not. Always use a meat thermometer to determine when the turkey is fully cooked. Temperatures should reach 180 degrees F in the thigh and 170 degrees F in the breast.

Stuffed Turkey Roasting Times at 325 degrees

Pounds                              Hours

10 to 18           3-3/4 to 4-1/2

22 to 24           5 to 5-1/2

18 to 22           4-1/2 to 5

24 to 30           5-1/2 to 6-1/4

Unstuffed Turkey Roasting Times at  325 degrees

Pounds                              Hours

10 to 18           3 to 3-1/2

19 to 22           3.1/2 to 4

23 to 24           4 to 4-1/2

*(remove the extra parts and simmer  the neck in a separate sauce pan with 5-8 cups of water with thyme, sage, or bells poultry seasoning thrown in and simmer for 2-3 hours for extra stock for the gravy)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                         

 

 

 

 

 

Blacktoberfest: Monster Mash, Versace's Villa, Halloween Horror Night, Birthday's and Anniversaries, Oh my!

Blacktoberfest is a mad race of anniversaries and birthday’s. My children and husband were born exactly one week apart.  October demands, practically every Saturday, cake, candy and candles. I have titled, copyrighted and now brand these festivities as Blacktoberfest. It’s great and horrible all at the same time. Our anniversary, our twentieth, got the party started. After mulling over taking a long overdue break, just the two of us, we concluded that we really can’t leave the kids in consideration of homework and the natural teenage propensities. So we settled for spending the day together                                          .

This presented its own set of complications because of our six-month-old puppy, Remi. He is our new baby, what were we thinking, We had to find him a sitter for a few hours until the Julian could pick him up from puppy daycare. A neighbor suggested a new place close to home so we got on the website, filled out the admission papers, obtained the current shot papers and faxed it all over, we arrive at the doggy day camp and became very nervous. It was exactly like dropping off your child on the first day of preschool. That said, we were reassured and called the children to give them full and proper instructions at pick up time how to observe Remi’s behavior as he interacted with the other canines, together with a list of questions Julian would have to answer afterward on our baby’s behavior and day.  Okay now we could relax and enjoy ourselves.  


We decided to go down to Miami, south beach, and possibly go to a museum or something else we couldn’t define just yet. It was wonderful. We ended up at Versace’s former Villa, Casa Casuarina. We had a lovely lunch in Versace’s private dining room, and the highlight was the appetizer of Peruvian cerviche composed of lobster, scallops and salmon. The salmon had a hit of orange. After lunch the staff, particularly the hostess, gave us a wonderful history of the villa. It apparently was build to replicate Christopher Columbus’s son’s residence and has a brick from that structure encased in the front wall.  She was really wonderful and I couldn’t help myself, but advise her that a cocktail table book filled with all of the information bestow upon us and beautiful photos of the interior with the meanings behind the marble symbols would definitely be a hit. Of course our waiter, who was from Italy and whose father was a chef, was equally informative about the cuisine, the background of the chef, the décor and given we were the only ones in the dining room we bonded. I also suggested they produce a cookbook and might host some cooking classes because my best friend along with several others of my cronies would love to come down and have that experience. What a weekend package that would be!!!!. Next was Julian’s seventeenth, which was also the school’s homecoming barbeque event. Seventeen, oh my gosh…how did that happen? After a masterful pitch for his own personal recording studio, empty of other birthday suggestions, coupled with a crash and burned attempt to drive up to Universal’s Halloween Horror Night unaccompanied by any adults, he and his sister pitched an idea of a weekend up at Halloween Horror Night where they would take a friend each with us.  Sold. We secured a place at the Reunion Resort, where my husband accompanied the girls, and let the boys roam at Universal until they didn’t want to be terrified any longer. It was fun. Nice kids attract nice friends.   Another cake, candy and candles and then home.

We are at our last event in Blacktoberfest, Halloween, also my husband’s birthday. Tonight we will have a party with his favorite food, his family and football. His choice of birthday fare, Steaks, a wedge of iceberg with blue cheese, assorted footballish appetizers, and two pies. Yes, not cake, but pies. Blueberry and coconut crème. Each having the number twenty-five in candle form because he is not ready to commit to the number fifty.   My recipe this month will be simple and reminiscent of Halloween’s past, something easy and quick for the kids to eat prior to the gathering of all things sweet.  Good Stuff!  

Monster Mash: Cheesy Mac & Beef

 

1 lb pasta, cooked, drained, kept warm

 

2 tablespoons butter

2 tablespoons vegetable oil

 

3 medium onions, finely chopped

2 cloves garlic, finely chopped

 

1 lb lean ground beef

 

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon dried parsley

1/2 teaspoon salt

 

1 cup beef broth

 

1 lb Vermont sharp cheddar, shredded

  Do your prep first prior to getting started, boil, and chop.  Melt the butter and oil over moderate heat, and add the onions and garlic sauté until golden brown, 3-5 minutes. Add the beef, sauté, breaking it up in smaller bits, until turning brown, approximately 10 minutes. Add the spices to this mixture, incorporating thoroughly, 2-3 minutes.  Add the broth and deglaze the pan, scraping all the bits at the bottom. Let the moisture evaporate until you have a thicker consistency for your sauce. Remove from heat With a very and I mean very big bowl place the macaroni in the bottom the shredded cheese on top of that and then the beef, mix well.  Serve immediately.

 Happy Halloween!!      

deconstructing bouillabaisse, bleu cheese endives, tiramisu simplified, marinated olives

Poaching fish is really what this dish is all about. The French would use whatever fish they had available. We use the seafood we like. If you don’t like mussels then use something else. My husband only likes salmon cooked certain ways, so I buy him a small portion of a white fish and we enjoy salmon so we use that.

The big draw are the lobster tails, however again if you don’t want to use them then don’t. If you like to use a greater variety of seafood - go for it. However, you need to understand this should be eaten with old clothes on or plenty of napkins. It is fun and messy, while being very aesthetic. 

The liquid you assemble up until the point of adding the roux can be separated and frozen and left for a quick bouillabaisse or honestly to top some pasta with roux added for a sauce. Definitely serve it with bread and butter for dipping and sopping. Sopping and compiling different bites are encouraged, hence the need for lots of napkins whilst dressed in old clothes. 

The liquid is an assemblé of flavors that will infuse whatever protein you braise or poach.

This is easy, fast, with no stress.  A good pick for dinner as it was this month as I am recovering from ear surgery, happily so because there is a promise hearing in my left ear after 13 years of profound deafness.

 I had been thinking about posting this recipe since the start of September. I had constructed and refined this recipe since the first time I had made bouillabaisse, which came from The Silver Palate Cookbook; oddly enough I just learned one of the authors just passed away August 30^th, 2009.  If you don’t have a copy of this cookbook truly you buy one. It has been and will continue to be one of my recommendations.

 The endive salad is a nice change without a lot of time or ingredients and goes well with the bouillabaisse.  If you need a small appetizer go to your market and assemble three different kinds of marinated olives because you are need going to fill up on pre-meal treats prior to the main event.

 The tiramisu goes with anything, anything or great just by itself.

My Bouillabaisse

     1/2 cup olive oil

    1 1/2 cups well rinsed coarsely chopped leeks

    1 cup chopped yellow onions

    3/4 chopped green pepper

    3 tablespoons dried thyme

    3 cloves minces fresh garlic

    1/2 cup chopped fresh, flat-leaf parsley

    2 bay leaves

    28 ounces canned concentrated tomato puree

    28 ounces of crushed canned tomatoes or chopped, peeled fresh

    2/1/2 cups dry white wine

    4 cups Fish Stock using

 

    Salt and freshly ground black pepper, to taste

    6 tablespoons  butter, softened

2 teaspoons unbleached all-purpose flour

 

    1/4 to  1/2 teaspoons whole saffron (optional)

    3 quarts fresh mussels, scrubbed and de-bearded

    3 pounds skinless fish, we use salmon and cod individually

    24 raw shrimp, shelled and de-veined

    4 lobster tails, fresh or defrosted (1 pound each), shelled and halved crosswise

     crusty, plain bread or Garlic bread

1. Over medium heat eat the olive oil in a large soup pot . Add the leeks and onions and cook, covered, until the vegetables are tender slightly golden approximately 25 minutes, stirring occasionally.

2. Add  thyme, garlic parsley, bay leaves, wine, fish stock, and salt and pepper, about 3 minutes to infuse flavor. Add the tomatoes,  simmer approximately 20 minutes.

At this point you have the pouching liquid complete and this can be frozen or used as a separate sauce on pasta.

 

3. Melt  the butter over low heat in a separate pot add flour, stir, then whisk the mixture into the tomato mixture.

4. Add the saffron (optional) and the mussels in their shells and simmer for 5 minutes.

FROM THIS POINT IT IS VERY IMPORTANT DO NOT OVERCOOK. THIS MEANS DO NOT WALK AWAY. Add the fish, shrimp, and lobster tails and simmer until all the shellfish are opened and the fish is done, another 3-5 minutes*.

Watch the fish, poaching it just until it is cooked through. This does not however mean cooked through equals well done. The times are based on a 6 ounces size of fish, larger will mean a longer cooking time. Don’t get worried and not make this. These strongly suggested tips are meant to have you succeed where I have failed in to the past.

5. Ladle into hot soup plates, discarding any mussels that have not opened. Garnish with the garlic croutons, and serve immediately.

  Bleu Cheese Endives

 

4 Endives

5 ounces of bleu cheese

1/4 walnuts finely chopped

1/4 mayonnaise

1/4 sour cream

4 tablespoons champagne vinegar

cracked pepper and salt to taste

Separate 12 medium leaves from an endive stalk, six on each plate.

Combine ingredients up to the vinegar, refrigerate

Dollop bleu cheese mixture across the white tips of the endive leaves.

Salt and cracked pepper to taste 

  Tiramisu simplified

Chill 4-24 hours prior to serving

 

    1/2 cup sugar

    1/3 cup water

    2/3 cup hot strong coffee

    2 tablespoons Amaretto

    2 tablespoons hazelnut liqueur

    16 ounces mascarpone cheese, softened

    1/3 cup sugar

    1 teaspoon vanilla

    1 1/2 cups whipping cream

    9 ounces ladyfingers

    1 tablespoon unsweetened cocoa powder

    fresh raspberry (to garnish)

    chocolate-covered coffee beans, crushed, to garnish

 

1. For syrup: In a small saucepan, combine the 1/2 cup sugar and the water bring to boiling, stirring to dissolve sugar. Remove from heat; cool. Stir in coffee, amaretto, and hazelnut liqueur.

2. For filling: In a medium bowl, stir together mascarpone cheese, the 1/3 cup sugar and vanilla. In a chilled, medium, mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into  espresso beans.the mascarpone mixture to lighten. Fold in remaining whipped cream.

3.     To assemble: Arrange half of the ladyfinger in a 2-quart, square baking dish. Brush with half the syrup. Spread with half of the filling. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup. Spread with the remaining filling. Sprinkle with the cocoa powder. cover and chill for 4 to 24 hours before serving. Garnish each serving with raspberries and chocolate-covered
  Olives, store bought. The store and the shopping experience of choice is up to you!