Search the Community

Rasberry Salade Dressing This is a James Doyle recipe. I like variety and I like to make most food dishes from scratch. My repetoire will contain 365 different salade dressings to complement 365 different salades. This one complements a spinach salade. Mixed greens with peppery flavor is good as well. 3 large tables. rasberry preserves 1/4 cup balsemic rasberry vinegar juice of half a lemon several dashes of Worcestershire Sauce couple pinches of pepper pinch of salt 1/4 to 1/3 cup olive oil Whisk the ingredients together as you add them in the order given. To spice it up, add a couple dashes of hot sauce, or even bacon grease for a more earthy flavor. Taste as you go. Keywords: Salad, Easy ( RG816 )

Jalapeno Cheddar Corn Muffins Makes 2 1/2 dozen 1 cup corn meal 1 1/2 cups plus 2 T. flour 2 1/2 T. baking powder 1/3 cup shortening 1/3 cup plus 1 T. butter, melted 3 eggs 1/4 cup honey 1 3/4 cups milk 5 oz. cheddar cheese, finely grated 2 jalapeno peppers, finely diced 1. Combine dry ingredients in large mixing bowl. 2. In separate smaller bowl combine eggs, butter and honey, mix well. 3. Rub shortening into dry ingredients until crumbly. 4. Add moist ingredients. Mix just until all dry ingredients are moistened. 5. Add milk. Mix 6. Add Jalapenos and cheddar, then mix. 7. Put into lightly greased muffin tins. 8. Bake at 350 degrees for 10 to 15 min, until golden. Serve warm. Keywords: Brunch, Easy ( RG815 )

Banana Walnut Muffins Makes 2 dozen I like the combination of banana walnut, jalapeno cheddar corn, and molasses muffins in a basket to serve for my Sunday brunch. I will post all 3. This recipe works nicely with the very small tin size. 2 cups flour 1 cup sugar 3/4 T. baking soda 1/2 cup chopped walnuts 2 eggs 1/4 lb. plus 2 T. butter, melted 1/4 cup milk 1 1/4 lb. ripe bananas, mashed 1. Combine first 4 ingredients in mixing bowl. Set aside. 2. Combine last 4 ingredients in separate bown. Set aside. 3. Add dry ingredients to moist mixture, mix well. 4. Spoon into muffin tins which have been sprayed or buttered and flour. 5. Bake @ 350 degrees for 15-20 min. Serve warm. Keywords: Brunch, Easy ( RG814 )

Osso Bucco No Rules My husband made this entree one night, and I wrote down what he added. The veal shank was delicious. He said the secret ingredient was one tablespoon of raw brown sugar. We ate carrots, squash, shitake mushrooms, and asparagus with it. Veal Shank, purchase the biggest bones. Dredge in flour. Brown in olive oil. Our Le Creuset pot is ideal. Set aside meat. Carmelize sliced onions. Add garlic. Add a litle sesame and walnut oil. Add diced carrots. Add 1/2 bottle of port and 1/2 bottle of sherry, deglaze the bottom of the pan. * Add approx. 20oz. of canneloni beans. Bake in oven at 325 for 4 hours. Finish: Stovetop add 1 T. raw sugar, drizzle of honey, 1/2 t. white pepper and 2 pinches of tarragon. *add veal shank back to pot. No Rules Osso Bucco, best I've ever had. Keywords: Main Dish, Easy, Veal ( RG813 )

Berry Muffins Serves 12 as Side. 1/4 c butter 1/2 c granulated sugar, divided 1 large egg 2 c all-purpose flour 2 tsp baking powder 1/2 T baking soda 1/2 tsp salt 1 T orange zest 1 c buttermilk 1 c raspberries, fresh or frozen thawed Oven is 350 degrees. Grease or line muffin cups. Combine flour, baking powder, baking soda & salt, set aside. Cream butter and all but 2 tablespoons sugar until fluffy. Add egg; beat well. Stir flour mix into wet ingredients. Fold in zest. Stir in buttermilk until just mixed. Fill cups to 2/3. Toss berries w/remaining sugar and spoon a heaping tablespoon into center of each muffin. Bake 18 to 20 min until golden. Keywords: Bread ( RG812 )

Chateaubriand This is a favorite way to cook a tenderloin, either on the grill or broiled. Tenderloin needs all the flavor it can get, and the addition of marrow and mushroom mixture accomplishes this with a nice presentation once it is sliced. 1 pound beef tenderloin, center cut 4 slices of beef marrow 4 scallions, finely sliced 3 large mushrooms, diced 2-3 tablespoons dry red wine 1-2 teaspoons rosemary Freshly ground salt and pepper to taste Clarified butter 3 tablespoons butter 2 teaspoons anchovy paste 1 tablespoon very fine chopped parsley Make a cut lengthwise on the side of the tenderloin, being careful to leave about a one inch space uncut on the ends. Place marrow into a hot an, and add the scalliions. Cook a little and add the mushrooms. Add wine, rosemary, salt and pepper. Put pan aside on top of stove and keep warm. Preheat broiler. Stuff pocket with the mushroom onion mixture. Tie meat starting at ends in about 5 places to secure the mixture so it doesn't run out. Season with salt and pepper. Place meat on roasting rack and continue to baste with butter. Broil 2 inches from the heat, 5 minutes of each side, basting alot. Remove from oven and slice. Spread the top with anchovy butter. Anchovy Butter: Place 3 T. softened butter, anchovy paste and parsely and work into a smooth paste. Keywords: Main Dish, Easy, Dinner ( RG811 )

Blue Nose Snapper Blue Nose Snapper is a beautiful fish from Hawaii. It is nothing like the snapper on most menus, which I don't care for. I would suggest 2 sauces, a red one and a green one, makes a colorful presentation. I would suggest trying heating in the oven in papillote. You can use foil, or a special cooking parchment paper. I have not noticed a "foil" taste, but I will leave that to your discretion. Preheat oven to 450 degrees. Make a large foil bag. Place 2 Tables. of olive oil on bottom. Add 1/2 onion slices, and salt. Next salt and pepper the snapper. Add the snapper on top of the onions, add 1 star anise per bag. Place 1 lemon wedge on top and 1 sprig of fresh thyme per fillet. For medium thickness, about 10 min, Add 5 more minutes for a thicker piece. Check for doneness, it should feel moist. Note: You may add a little white wine if desired. TWO SAUCES: Parsley-Basil-Tarragon Sauce 1 cup Parsley, fresh 1/4 cup Basil, fresh 2-3 T. Tarragon, fresh Rinse parsley well. Take off stems. Cook in simmering water, then place in ice bath. Do a chiffonade with the basil. About 4 leaves, rolled and sliced. Taragon is added fresh to the blender. To the blender: Add 1/4 c. of cold water 1/2 t. salt 1/4 c. sherry vinegar 1/2 c. olive oil BLEND very well, at least a minute. You do not have to strain. Shallot-Butter-Paprika Sauce 2T. shallots finely diced 2T. lemon juice 1/4 cup water salt to taste 1/4 t. paprika Cook in pan for a minute, THEN add 1/4 cup butter until creamy. Suggested plating: Two sauces on opposite sides of plate. Add your favorite vegetables, julienned shitakes, bok choy, fava beans. Add fish on top, place lemon slice and some of the onion sauce over fish, along with the thyme sprig. Very delicious and very healthy. Keywords: Fish, Easy ( RG810 )

Maple Salade Dressing This is from "Kansasgirl". I have experimented with alot of similar ingredients, and this recipe works. It is on the sweet side if you are in the mood. Convincing for those who avoid salades. Maple Dressing 1/2 cup Balsemic Vinegar 3/4 cup Extra Virgin Olive oil 1/3 cup Maple syrup 1 tsp. Dijon Mustard Salt and pepper to taste Directions: Mix together well. Serve with this salade: Mushroom with goat cheese and cashews 6 cups of mixed salade greens 1 large apple 1 log of goats cheese, sliced in 8 pieces 2 tsp. olive oil 1 cup of sliced mushrooms 1/2 cup chopped green onions 1/4 t. salt and pepper, to taste 1/2 cup cashews Divide the salade greens among 4 plates. Cut apple in quarters, and slice thinly, arrange on greens. Place 2 slices of goat cheese on apples. Saute mushrooms in oil over medium high heat. Cook until browned and tender. Add onions, cashews, salt and pepper. Cook, stirring for 1 min. until hot. Remove from heat and spoon warm mixture over salade greens, dress with maple dressing and serve immediately. Note: I have made the salade raw as well. Keywords: Salad, Easy ( RG809 )

George Hamilton Cleanser This is the a.m. drink to cleanse your body. To a tall glass of water add a pinch of cayenne pepper, a squeeze of lemon, and sweeten to taste. Enjoy. Keywords: Non-Alcoholic Beverage, Easy, Breakfast ( RG808 )

Bahamian Fried Fish Serves 3 as Main Dish. I just fet like experimenting tonight. I was making my usual fried catfish and had a brainstorm: BAHAMIAN FRIED FISH ANY FIRM WHITE BONELESS FILETS (1.5 lbs) [i use catfish , and cut out the center fat line and the fat layer on top; no fishy taste and never a bone yet] Cut filets to size as desired and place in corning ware bowl. Smother with lemon juice. *Add a large splash of coconut rum (!). I use Ricardo coconut rum from the Bahamas because of its unique natural flavor. For the cornmeal mix, I add salt; black pepper; paprika; cayenne; garlic powder; onion powder....all to taste. The fish is left in liquid just long enough to prepare the cornmeal. Dredge the filets in cornmeal and fry in deep fryer with basket at 375-400 F for about 4 min. It is an unbelievable flavor blend. Most people would taste it and not realize what it was until you told them it was coconut they were tasting. I'm going to experiment with some sides and sauces next time around to go with it. Keywords: Main Dish, Dinner, Seafood, Carribean, Easy, Deep Fryer, Fish ( RG807 )

Lobster Souffle II Adopted from Didier Elena Serves 8 as Appetizeror 4 as Main Dish. 4 lobsters, each 1 1/2 pounds, preferable female 6 T extra-virgin olive oil 1 medium onion (about 2 1/2 inches in diameter), peeled and chopped medium-fine 1/2 carrot, chopped medium-fine 1 large rib celery, chopped medium-fine 3 medium tomatoes, cored and chopped into half-inch pieces 2 heads of garlic, each cut in half crosswise but left unpeeled 2 T tomato paste 1 tsp fennel seeds, lightly crushed 1 c of cognac 2 generous cups dry white wine 8 c of salt-free chicken broth 4 slices lemon 1 large basil stem salt and pepper an ounce of black truffle or several shiitake mushrooms (or cepes), briefly parboiled in water, cooled, and cut into 1/8-inch cubes, to yield 3/8 cup 6 tarragon leaves, finely chopped 2-1/2 Tbs. butter for the bechamel, plus 2 Tbs. softened butter for the roe, plus 1 Tbs. for buttering the souffle dish 1/4 c all-purpose flour 5-1/2 cups hot milk 6 egg yolks 10 eggwhites a good pinch of cream of tartar 20 tarragon leaves, crushed salt and fresh pepper For the Lobster and Lobster Jus 1.The day before you make the soufflé: Put the lobsters in paper bags in the freezer for a half-hour. Take out one, place it on the counter shell up (and feelers down) with the eyes facing towards you. Place the point of a heavy knife or cleaver where the large, rounded body shell (carapace) meets the tail, and drive the point into the shell as you forcefully bring the knife down and towards you, splitting the upper half of the lobster in one swift motion. Yes, you can do it! Repeat with the other lobsters. (This procedure is probably the most humane way of killing a lobster, especially if you halve the tail at the same time. To do this you would use a longer knife and start instead at the head. Lobster lack centralized brains; halving them in one stroke cuts through all eight ganglia. But in this recipe, we do not want to cut the tail and its shell in half.) 2.(If you wish to postpone the day when you master the method in the previous paragraphs, simply steam the whole lobsters in a large stockpot as described below, but only until they stop moving and turn at least partially red.) Wait until the lobsters stop moving before proceeding. Twist off the tails and claws (leaving behind the joints or knuckles—the arm sections of the claws) and put them in one or more plastic bags. Refrigerate. Collect in a bowl all juices that emerge from the lobsters, now and after steaming. 3. Prepare the halved lobster bodies one at a time. Behind the eyes and continuing an inch or so back, right under the top edge of the shell, just where you’ve split it, is the translucent stomach sac. (This is the first time I’ve been able to find the sac, mentioned in all lobster recipes.) You may have cut it in half or pushed it entirely to one side of the body or the other when you split it. Pry it out with your fingers and discard. The light green or tan creamy material vaguely in the center is the tomalley, the liver—just leave it where it is. The dark green shiny stuff in female lobsters is the roe or coral (so named because it turns a brilliant coral color when you cook it). With a spoon, remove every last bit of the dark green roe and save it in a bowl. It is indispensible. 4. Chop the lobster shells, arms, joints, legs, and so forth into one-inch pieces. This is messy, too. In a heavy eight-quart saucepan or casserole set over a medium-high flame, heat four tablespoons of the olive oil and cook the chopped lobster shells, arm joints, and legs, and any available scraps of lobster meat in it, until the shells take on a roasted aroma and color, 10 to 15 minutes. While they are cooking, alternately stir them and, with a large stone or wooden pestle, crush them further. Meanwhile, heat the two remaining tablespoons of olive oil in a four-quart saucepan, add the onions, carrot, celery, and garlic, stir, lower the heat to medium-low, and cook until they have become translucent but have not taken on color. Add the tomato paste and and cook for about ten minutes. 5. Scrape the vegetables and their liquid into the heavy pan in which you cooked the lobster shells and mix together. Add the fennel seeds. Pour in the cognac and turn the heat to medium-high. If the cognac is of high quality, just cook it down until only a few tablespoons are left; if not, ignite it as soon as it begins to bubble and, shaking the pan, let it nearly boil away. Add the white wine and reduce by half, stirring occasionally. Add the chicken stock and cook, partly covered, at a strong bubble, for twenty-five minutes. (As most recipes for fish brother will tell you, cooking for longer than this will produce a bitter taste. That’s what Didier says, too.) Remove from the heat. 6. Using a pair of tongs, discard any large pieces of shell. Strain the rest through a fine sieve—a conical chinoise is ideal—into a two-quart saucepan, pressing the pieces of shell and vegetables to squeeze out every drop of lobster jus. Lay the lemon and basil on the surface, allow to steep for fifteen minutes, and remove them. Add a quarter cup of liquid you’ve collected from the lobster bodies. Remember? (The sand should have gone to the bottom of the bowl; otherwise, first strain the lobster liquid through the finest mesh.) Reduce the jus to 3 cups. Add fresh black pepper to taste and, if it is necessary, salt. Refrigerate overnight. 7. Meanwhile, steam the four lobster tails and eight claws you’ve stored in the refrigerator: Pour an inch or so of water into the bottom of a twelve- to fifteen-quart stockpot, and set over the highest heat. Put one of those petal-shaped steaming racks or similar device into the water to keep the lobster pieces from boiling instead of steaming. When the water is furiously boiling, put in the lobster pieces, cover, lower the heat a bit, and steam for ten minutes. (Subtract any time that you’ve steamed the whole lobsters if you were too squeamish to cut them in half, alive.) Quickly remove the lobster with a pair of tongs, let cool for a few minutes, and remove the meat from the shells. Store the lobster meat in a plastic bag in the refrigerator and discard the shells. For the Souffle 1. Preheat the oven to 400 dg. F. Butter the souffle dishes. 2. Cut the lobster meat into neat ¼-inch cubes. In a one-quart bowl, mix the lobster, the truffle (or mushroom), and the tarragon. Remove and reserve about half the mixture in a small bowl, then cover and refrigerate. 3. Rub and scrape the reserved roe through a sieve. Whisk it smooth with two tablespoons of softened butter. 4. Over medium heat, reduce the jus to two cups. Lower the heat, whisk in the roe-butter mixture, and at a bare simmer, cook until the roe is completely incorporated and has lent its coral color to the liquid. Remove from the heat. This is the sauce. 5. Remove one scant cup of the sauce and mix it with the lobster meat and mushrooms in the one-quart bowl. 6. To make the bechamel, melt the 2 1/2 tablespoons of butter in a two- to three-quart saucepan over medium heat, and add the flour. Cook, stirring constantly, for between three and five minutes, until the flour glistens as the butter separates but before the flour colors. Gradually whisk in the hot milk, at first a tablespoon at a time, then in larger volumes. Cook over low heat, stirring, for 15 minutes. Let cool for a few minutes. Whisk in the egg yolks and the lobster-truffle-jus mixture (which is still sitting in that one-quart bowl). Add 20 crushed tarragon leaves, salt to taste, and lots of fresh pepper. This is the souffle base. It will be mixed with the mounted eggwhites and so can stand lots of salt and pepper. 7. Whisk, by hand or with a mixer, the egg whites until they begin to foam. Add a good pinch of salt and the cream of tartar. Whisk more vigorously until the egg whites form firm peaks. Stir about one-fourth of them into the souffle base. Delicately fold this mixture back into the eggwhites. Pour and scrape into the two buttered one-quart souffle dishes. Smooth the top of the souffle mixture, which should come to the rim. Run your thumb all around the inside of the rim to create a three-quarter-inch-wide-and-deep moat, ditch, or channel. This will create the “top-hat effect.” 8. Bake the souffle in the preheated, 400 dg. F. oven for twenty minutes. The souffles are done when a thin knife slid into its center of one of them (and removed) shows that the souffle is quite moist near the bottom (though not completely liquid) and quite dry in its upper third. 9. When the souffle is nearly done, heat the sauce but do not boil it. As soon as you take the souffles from the oven, present them to your guests. Then with a large serving spoon and fork, pry apart an opening in the center of the crusts and extend the hole down nearly to the bottom of the souffles. Pour in one-four of the sauce into each, then divide the souffles among your guests. Spoon additional sauce over each serving. Keywords: French, Fish, Seafood ( RG806 )

Steingarten's Julia Child/Jacques Pepin Lobster Souffle Serves 8 as Appetizeror 4 as Main Dish. 4 lobsters, each 1 1/2 pounds, preferable female 6 T extra-virgin olive oil 1 medium onion (about 2 1/2 inches in diameter), peeled and chopped medium-fine 1/2 carrot, chopped medium-fine 1 large rib celery, chopped medium-fine 3 medium tomatoes, cored and chopped into half-inch pieces 2 heads of garlic, each cut in half crosswise but left unpeeled 2 T tomato paste 1 tsp fennel seeds, lightly crushed 1 c of cognac 2 generous cups dry white wine 8 c of salt-free chicken broth 4 slices lemon 1 large basil stem salt and pepper 3 T butter for the bechamel, plus 2 Tbs. softened butter for the roe, plus 1 Tbs. for buttering the souffle dish 2 c heavy cream 4 T all-purpose flour 1-1/3 c milk ¾ tsp. salt ½ tsp. white pepper 4 eggs yolks 8 egg whites 2 T grated Parmesan For The Lobster and Lobster Jus 1. The day before you make the soufflé: Put the lobsters in paper bags in the freezer for a half-hour. Take out one, place it on the counter shell up (and feelers down) with the eyes facing towards you. Place the point of a heavy knife or cleaver where the large, rounded body shell (carapace) meets the tail, and drive the point into the shell as you forcefully bring the knife down and towards you, splitting the upper half of the lobster in one swift motion. Yes, you can do it! Repeat with the other lobsters. (This procedure is probably the most humane way of killing a lobster, especially if you halve the tail at the same time. To do this you would use a longer knife and start instead at the head. Lobster lack centralized brains; halving them in one stroke cuts through all eight ganglia. But in this recipe, we do not want to cut the tail and its shell in half.) 2. (If you wish to postpone the day when you master the method in the previous paragraphs, simply steam the whole lobsters in a large stockpot as described below, but only until they stop moving and turn at least partially red.)Wait until the lobsters stop moving before proceeding. Twist off the tails and claws (leaving behind the joints or knuckles—the arm sections of the claws) and put them in one or more plastic bags. Refrigerate. Collect in a bowl all juices that emerge from the lobsters, now and after steaming. 3. Prepare the halved lobster bodies one at a time. Behind the eyes and continuing an inch or so back, right under the top edge of the shell, just where you’ve split it, is the translucent stomach sac. You may have cut it in half or pushed it entirely to one side of the body or the other when you split it. Pry it out with your fingers and discard. The light green or tan creamy material vaguely in the center is the tomalley, the liver—just leave it where it is. The dark green shiny stuff in female lobsters is the roe or coral (so named because it turns a brilliant coral color when you cook it). With a spoon, remove every last bit of the dark green roe and save it in a bowl. It is indispensible. 4. Chop the lobster shells, arms, joints, legs, and so forth into one-inch pieces. This is messy, too. In a heavy eight-quart saucepan or casserole set over a medium-high flame, heat four tablespoons of the olive oil and cook the chopped lobster shells, arm joints, and legs, and any available scraps of lobster meat in it, until the shells take on a roasted aroma and color, 10 to 15 minutes. While they are cooking, alternately stir them and, with a large stone or wooden pestle, crush them further. 5. Meanwhile, heat the two remaining tablespoons of olive oil in a four-quart saucepan, add the onions, carrot, celery, and garlic, stir, lower the heat to medium-low, and cook until they have become translucent but have not taken on color. Add the tomato paste and and cook for about ten minutes. 6. Scrape the vegetables and their liquid into the heavy pan in which you cooked the lobster shells and mix together. Add the fennel seeds. Pour in the cognac and turn the heat to medium-high. If the cognac is of high quality, just cook it down until only a few tablespoons are left; if not, ignite it as soon as it begins to bubble and, shaking the pan, let it nearly boil away. Add the white wine and reduce by half, stirring occasionally. Add the chicken stock and cook, partly covered, at a strong bubble, for twenty-five minutes. (As most recipes for fish brother will tell you, cooking for longer than this will produce a bitter taste. That’s what Didier says, too.) Remove from the heat. 7. Using a pair of tongs, discard any large pieces of shell. Strain the rest through a fine sieve—a conical chinoise is ideal—into a two-quart saucepan, pressing the pieces of shell and vegetables to squeeze out every drop of lobster jus. Lay the lemon and basil on the surface, allow to steep for fifteen minutes, and remove them. Add a quarter cup of liquid you’ve collected from the lobster bodies. Remember? (The sand should have gone to the bottom of the bowl; otherwise, first strain the lobster liquid through the finest mesh.) 8. Reduce the jus to 3 cups. Add fresh black pepper to taste and, if it is necessary, salt. Refrigerate overnight. 9. Meanwhile, steam the four lobster tails and eight claws you’ve stored in the refrigerator: Pour an inch or so of water into the bottom of a twelve- to fifteen-quart stockpot, and set over the highest heat. Put one of those petal-shaped steaming racks or similar device into the water to keep the lobster pieces from boiling instead of steaming. When the water is furiously boiling, put in the lobster pieces, cover, lower the heat a bit, and steam for ten minutes. (Subtract any time that you’ve steamed the whole lobsters if you were too squeamish to cut them in half, alive.) Quickly remove the lobster with a pair of tongs, let cool for a few minutes, and remove the meat from the shells. Store the lobster meat in a plastic bag in the refrigerator and discard the shells. For the Souffle 1. Wrap these lobster piece in a sheet of aluminum foil and return it to the refrigerator. 2. Rub and scrape the reserved roe through a sieve. Whisk it smooth with two tablespoons of softened butter. 3. Preheat the oven to 375 degrees. Butter the gratin dish. 4. To make the sauce: In a two-quart saucepan over medium-high heat, reduce the cream by half. Add the jus, and bring to a simmer. Lower the heat and whisk in the roe-butter mixture. Cook without boiling for a few minutes until the roe is incorporated and colors the sauce pink. Remove from the heat. Taste and add salt and fresh pepper, if you think they would improve the situation. 5. To prepare the souffle base: Melt the butter in a two- to three-quart saucepan over medium-low heat, and add the flour. Cook, stirring constantly, for five minutes, to cook the flour, which has been accomplished when the flour glistens as the butter separates; the flour must not color. Add the milk all at once, bring to a boil, stirring, and cook for ten seconds. (This is Jacques’s astoundingly simple method.) Remove from the heat and let cool for a few minutes. Whisk in the egg yolks and the grated Parmesan. 6. Making and baking the souffle: Whisk (by hand or in a mixer) the egg whites until they begin to foam. Add a good pinch of salt and the cream of tartar. Whisk more vigorously until the egg whites form firm peaks. Stir about one-fourth of them into the souffle base. Delicately fold this mixture back into the eggwhites. Pour and scrape into the gratin dish and smooth the top, which should come to the rim. 7. Put into the preheated oven and bake for about twenty-five minutes. It is done when a thin knife slid into its center comes out nearly clean except perhaps at the point. This is not a liquid souffle. When the souffle has about ten minutes left to cook, put the aluminum foil packet of lobster meat into the oven with it. Warm eight wide soup bowls or deep dinner plates. When the souffle is nearly done, gently reheat the sauce—without boiling it. 8. To serve, distribute the lobster meat equitably among the eight soup bowls. Pour a scant quarter-cup over each portion. Set ample servings of souffle over the lobster, then pour a few tablespoons of sauce over the souffle. Pass the rest of the sauce. Keywords: French, Fish, Seafood ( RG805 )

Butternut Squash Soup This is a very quick soup to make. I prefer not having to wait for the butternut to bake in the oven. Serve with your favorite curry sauce or a tartlette of whipped cream scented with ground cinnamon and chives. 8 Servings 2 Medium butternut squash, peeled, seeded and diced. 1 stalk of celery, chopped 1/2 Spanish onion, diced 1 leek, white part only 1 carrot, diced 3 garlic cloves, minced 2 oz. butter 1 bay leaf 2 qt. vegetable stock 2-3 Tbsp. brown sugar salt and pepper to taste Over a medium heat, saute the onions, garlic, celery. leek, and carrots in the butter for five minutes. Add bay leaf, butternut squash and brown sugar and llightly saute for three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can strain or leave as is. For a creamy texture finish with 1/2 cup of heavy cream. Add vegetable stock to thin if needed. Keywords: Easy ( RG804 )

Rosemary Port Wine Sauce for Steaks It's nice to transform your steak with a sauce that isn't overbearing. The ingredients aren't fancy but the end result tastes elegant. SAUCE 1 Tables. unsalted butter 1/2 cup of minced shallots 1 cup of red wine 3/4 cup Port wine 8 oz. of Beef broth Fresh rosemary sprig, chopped Melt better in saucepan over medium high heat. Add shallots and saute until tender, approx 3 min. Add red wine and port. (I used a burgandy_. Boil for 5 min. Add broth and rosemary and boil until liquid is reduced, about 12 min. Strain sauce and set aside. After steaks are cooked, remove and tent with foil. Add the sauce to the skillet and bring to a boil, scraping the brown bits. Add 3 Tablespoons of chilled butter a tablespoon at a time until melted. Use your favorite thickener. Keywords: Easy ( RG803 )

Carrot and Star Anise Soup Someone on Egullet said they liked carrot soup with star anise. I found this recipe and really liked it. I didn't need to change the recipe. This is from Guy Savoy, and appeared in the July 2001 issue of Food & Wine. 4 Servings 3 Tablespoons unsalted butter 1 pound of medium carrots, cut into 1 in. pieces 2 cups of great chicken stock 1 cup of heavy cream Sea salt and fresh ground white pepper to taste 5 whole star anise pods (I did add an extra to make 5) Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat. Stir frequently until lightly browned, about 5 min. Increase the heat to high, add the stock, cream, and a pinch of salt and fresh white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 min. Remove from the heat and add the star anise, cover and let infuse for 20 more min. Discard the anise. Puree the soup in batches, in a blender or processor until smooth. Season with salt and white pepper. Keywords: Amuse, Soup, Easy ( RG802 )

Parsnip Crisps Parsnip crisps make a nice garnish or snack. I like the combination of steak, parsnip puree, and parsnip chips as an hors d'oeuvre before dinner and as a decoration. Use your favorite deep frying oil. About 4 cups. Pick your parsnips according to the size of the chips you want. I made round ones like potatoe chips with a very large bottomed parsnip. And I used a good sized one for a ribbon sized lengthwise. Also I would recommend a deep-fat thermometer, mine is a clip on. And a wide vegetable peeler, a Y shape. Method: Heat oil in a 2 or 3 quart heavy saucepan over medium heat until the thermometer reaches 360 degrees. Remove brown skin on parsnips and make some ribbons like bacon. Fry so the edges are golden brown, but the middle still has a light color, about 45 seconds. Transfer with a slotted spoon to paper towels. Season lightly with salt. Keywords: Hors d'oeuvre, Appetizer, Easy ( RG801 )

Parsnip Puree This is a rustic dish in presentation. However the cream cheese really transforms the taste, and it is meltingly good. Serves 4 1 lb. parsnips 4 ounces of cream cheese, softened black pepper and salt Peel the brown skin off the parsnip and trim the ends. You will have a beautiful white flesh. Cut into one inch pieces and place in a 2 quart saucepan and just cover with water. Cook until very tender, approx. 15 min. Drain water, and mash the parsnips with the cream cheese. I used a potato masher and made sure there were no small chunks remaining. Season with fresh pepper and salt. Keywords: Side, Easy ( RG800 )

Lobster Bisque Of all my travels to France, England, New York, Central America, etc. this is my favorite soup. Each spoonful leaves me in a dream-like state. What is surprising is that this comes from the Los Angeles Hilton Hotel. We have been family friends with the owner for years, so I was fortunate to acquire the recipe. Yield: 1 Gallon INGREDIENTS Clarified Butter 3 oz. Mirepoix (1/3 ea.carrot,celery,onion) 8 oz. Lobster shells and bodies 3 lbs. Garlic, cloves crushed 3 Tomato paste 2 oz. Cognac 4 oz. White wine 12 oz. Lobster or shellfish stock 4 qt. Bay leaf 2 Thyme sprig 3 Peppercorns crushed 1/2 t. Heavy cream 1 1/2 qt. Parsley stems 8 Cayenne pepper pinch Corn starch (in diluted water) 2 Tbsp. Lobster meat for garnish if desired. PREPARATION: Carmelize the mirepoix and the crushed Lobster shells in the butter. Add the garlic and paste and saute lightly. Add the Cognac and flambe. Deglaze with the white wine and reduce liquid by half. Add the Lobster stock and the herbs and simmer for 2 1/2 hours. Strain the bisque through a fine chinois. Return the bisque to a simmer. Season with salt and cayenne pepper and add the corn starch to thicken. Garnish with cooked lobster meat. Note: The stock can be substituted with clam juice. Keywords: Soup, Intermediate ( RG799 )

Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )

PHAD THAI JE Serves 4 as Side. Thai rice noodles with garden fresh vegetables. Click for Picture 2 tablespoons of oil 6 - 8 cubes of tofu 10ml light soya sauce 30 g bean sprouts 20 g chopped spring onions 30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) 5 ml limejuice 10 g thick tamarind juice 10 ml dark soya sauce 3 g sugar 5 g tomato or chilli paste 5 g chilly powder 5 ml vinegar 100 g parboiled rice noodles 10 g roasted peanuts salt to taste 1. Sauté tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. Keywords: Thai, Hot and Spicy, Chinese, Vegetarian, Side, Healthy Choices ( RG797 )

Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfast ( RG796 )

A Better Ceasar I always make the bartenders make my ceasar like this. I call it Bloody Ceasar Lite 1 oz vodka splash lea & perrins celery salt tobasco fill glass with 1/2 clamato juce and 1/2 gingerale garnish with lime if your making them at home, use how ever much ice you want, when ordering from bar, tell them to take it easy on the ice. I don't know about you, but i hate paying for ice, and get it made in the biggest glass they have. I can drink these all night. Keywords: Cocktail ( RG795 )

Carrot and Pea Soup with Cinnamon Croutons Serves 4 as Soup. I adapted this recipe from Hubert Keller. I increased the carrots and onions. After it was finished I felt it was very boring. I added Madagascar Vanilla Paste. This was the elixir it needed. It gave the soup personality, and I used about 1 teaspoon of the vanilla in a decorative swirl on top of the soup only. Ingredients: 1 Tablespoon olive oil 3/4 cup onion minced 3 cups carrots chopped 1/2 cup leeks, white part only, thinly sliced (1 leek) 1 quart vegetable broth 1 pinch of sugar 1 small potato, peeled and finely diced 1 cup of young fresh peas 1/4 cup of cream salt and fresh ground pepper Cinnamon croutons: 1 1/2 cups of 1/4 in. bread cubes 1 Tablespoon olive oil 1/4 teaspoon cinnamon powder. You might wish to add sugar to the cinnamon powder. Method: Coat a saucepan with olive oil. Place over medium heat. Add onion,, carrot, leek and saute them, and stir frequently. After 8 min. add the vegetable broth. Season with salt, pepper and a pinch of sugar. Bring to a boil. Add the potato, reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Add the peas and continue to simmer for 10 min. Transfer the batches to a blender or food processor. Reheat and add the cream, and taste for seasonings. Pour one teaspoon of madagascar vanilla on top. Williams Sonoma makes a good one. For the croutons, heat oil, and coat bread lightly with cinnamon and lightly toast. Keywords: Easy, Soup ( RG794 )

Butter Tart Squares These are distinctly Canadian. Base 2 T brown sugar 1-1/4 c flour 1/2 c butter Filling 1-1/2 c brown sugar 1/4 c butter, melted 2 eggs, beaten 1 T white vinegar 1 tsp vanilla extract 1 c raisins Preheat oven to 350. To make base In a small bowl, cream together butter and brown sugar. Then blend in flour. Mixture will resemble very fine crumbs. Lightly grease a square 9x9 in. pan.(I use a square springform pan) Press crumb mixture into bottom of pan. Prick with fork in a few places. Bake for 10 minutes. Then remove from oven. Filling Soak the raisins in boiling water for 10 minutes, until they become plump. In a bowl, combine the ingredients for the filling, drain raisins and add. Pour over base. Bake for 35 minutes approximately until top is brown. Remove to wire rack, and let cool. Run a knife around the edge to loosen. When cool, carefully remove from pan. This is why I like the springform pan, because the top on these squares can crack quite easily. Keywords: Dessert, Brownies/Bars ( RG793 )

Potato Farls (potato bread) I am including this recipe because I have never seen this bread served anywhere apart from Northern Ireland. Eaten warm from the griddle, with butter dribbling off and down your chin, it's just heaven. Disproportionate pleasure for such a simple recipe. We call this bread "slim" at home - because it is flat.. not because it is slimming! 1 lb potatoes 1 c plain (all purpose) flour 2 oz butter 1 tsp salt Boil the potatoes until tender. Mash with the butter, then add the flour and salt and mix. Turn out onto a floured board and lightly knead to a smooth dough. (It is easier to get a smooth dough while the potatoes are still warm.) Half the dough and roll out into two circles about 1/3 of an inch thick. Cut these circles into quarters. Cook on a lightly greased flat griddle (or heavy frying pan or skillet) at a medium/high heat. They take a couple of minutes on each side to get golden brown. Eat warm with butter. You can reheat leftovers in the toaster. Good as part of a brunch. Keywords: Easy, Brunch, Snack ( RG792 )