Coquilles St. Jacques (Scallops in Cream Sauce)

Elegantly Simple ... And Simply Elegant.

If you are musing over what to serve on Christmas Eve and/or New Year's Eve, here's a surprisingly easy yet exquisite dish that works for two, four or six. Served over ris au four (baked rice) and accompanied by a chilled white wine or Prosecco, and garlic-sautéed haricots vert, it is a memorable meal for a special night. With abundant thanks my muse, master chef Pierre Franey, for his inspiration.

Ingredients

Coquilles (Scallops in Cream Sauce)
1-1/2 lbs. fresh bay scallops, well rinsed and patted dry
1/2 lb. mushrooms, sautéed in 2 tbsp. butter (can be done ahead)
1 shallot, minced
6 tbsp. butter
3 leeks, washed well, and chopped finely
2 cups heavy cream
2 tbsp. flour
1/4 c. dry white wine, such as a Pinot Grigio or Chardonnay
1 small shallot, chopped finely
3 cloves fresh garlic, minced
2 tbsp. Sambuca (or Pernod)
Salt and freshly ground pepper to taste

Baked Rice

1-1/2 c. white rice
2-1/4 c. water or low-sodium chicken broth
1 small sweet onion, chopped finely
1 clove fresh garlic, minced
2 sprigs fresh thyme and 2 sprigs fresh parsley
1 small bay leaf
Salt and freshly ground pepper to taste

Process

Prepare the rice first:
Preheat oven to 400F degrees.

1. In a small Le Creuset or similar casserole that can go from the range top to the oven, sauté the onion and garlic in butter until translucent. Stir in the rice and coat well.

2. Add water or broth, and all ingredients.
3. Cover with a lid and bake at 400F for 15 minutes.

While the rice is baking:
1. Sauté the leeks in butter until wilted. Add wine, and cook for a few minutes until it has given up its alcohol. Stir in cream, flour, salt and pepper to taste. Simmer over low heat to reduce and thicken, stirring frequently.

2. As cream mixture simmers, sauté shallots, salt and pepper in a large separate non-stick sauté pan. Add the scallops when shallots are translucent and sauté to a golden hue.

3. Add Sambuca and heat until it has given up its alcohol.
4. Combine scallop mixture with cream sauce, bring to a boil, and add remaining butter. Serve with baked rice.

Coquilles St. Jacques ready for the broiler! A delicious Christmas Day appetizer.

November Harvest Vegetable Soup

Have you ever been chilled to the bone on a rainy day in November? That's the kind of day it was when we created this hearty low-carb harvest vegetable soup. The robust flavor comes from a vegetable and seasoning blend of carrots, kale, mushrooms, celery, heirloom tomatoes, sautéed onions, garlic, fresh thyme, oregano and roasted butternut squash ... it's a soup harkening to the bounty of the harvest and heralding warmth for the crisp days ahead. (To make it vegetarian, use vegetable stock and vegetable bouillon instead of chicken.)

Ingredients

3 carrots, chopped into 1/2" chunks
3/4 c celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped finely
1/2 tsp garlic salt
10 oz fresh mushrooms, sliced and sautéed with butter
10 oz butternut squash, cubed and roasted
10 oz fresh kale, chopped into large pieces
1/4 tsp dried oregano
1 bay leaf
3 tsp fresh thyme, minced (2 tsp for roasting the butternut squash, 1 tsp for the soup)
Fleur de sel and freshly ground pepper to taste
Extra virgin olive oil (2-3 T) and butter (1 T)
2 c chicken or vegetable broth
6 c water
3 chicken or vegetable bouillon cubes
1/3 c fresh parsley, chopped
4-5 small mixed heirloom tomatoes, chopped and seeded

Process

1. In advance, mix 1 T extra virgin olive oil with 2 tsp of minced fresh thyme with the butternut squash cubes. Spread on cookie sheet and roast at 350F for 25 minutes. Set aside and let cool.

2. Also in advance, slice and sauté fresh mushrooms in about 1 T of butter. Set aside.

3. In large dutch oven, sauté onion, garlic, carrots and celery until wilted. When they develop color, add the mushrooms and kale. Continue to sauté, adding garlic salt, oregano, the remainder of the fresh thyme, and salt and pepper ti taste. Mix well over a medium flame.

4. Add tomatoes, bay leaf, water, stock and bouillon. Let simmer for 1 hour or more. When almost ready to serve, add the roasted butternut squash and stir, combining all.

5.  Serve with your favorite apple cider beer or white wine, and crispy French bread. Serves about 6-8. The flavors get even better when reheated next day as a leftover!

Chillin' with Summer Chicken Pasta Salad

If you're looking for a low-calorie, cool and delicious summer salad loaded with fresh herbs and lots of flavor, here's one that fits the bill! It's simple and quick to make -- less than 15 minutes start to finish -- and perfect for a cool summer dinner.

Here's how:

Ingredients

1 lb. thin skinless boneless chicken breasts
1/2 lb. penne rigate pasta
Fresh herbs minced -- dill, parsley, basil
1/2 pint cherry tomatoes, cut in half
Salt and pepper to taste
Freshly shaved parmigiano reggiano to taste
Extra virgin olive oil as needed

Process

1. Boil pasta, drain, sprinkle with olive oil, stir and let cool in a bowl
2. Quick sauté chicken, remove to platter and let cool
3. In a bowl, mix cherry tomatoes, minced herbs, parmigiano reggiano and a drizzle of olive oil
4. When cool, thinly julienne chicken.
5. Add pasta and chicken to herb mixture, season with salt and pepper, add more parmigiano reggiano if desired.
6. Mix all, cover tightly and refrigerate until ready to serve. Just before serving, check seasonings and add another drizzle of olive oil.

Enjoy!

A PEACH OF A TARTE

Here's a delightful, quickly-prepared tarte that will delight your friends and family. Only 45 minutes from start to finish, it's a wonderful summertime dessert or tea-time break!

Ingredients

3 ripe peaches, sliced in 1/4" slices
1 bottom pie crust
2 T butter, in small pieces
2 T sugar
1 T sanding sugar
Freshly ground cinnamon, nutmeg and cloves to taste
Cold water


Process
Preheat oven to 425F.

1. Lay out the bottom pie crust on a cookie sheet.
2. Place the peach slices in in concentric circles, starting 3/4" from the edge of the crust and working towards the center.
3. Sprinkle with the cinnamon, nutmeg, cloves and sugar.
4. Dot with the butter all around.
5. Brush edge of crust with cold water, and fold crust over/crimp.
6. Sprinkle with sanding sugar.
7. Bake for 30 mins @ 425F. Let cool completely before transferring to a serving dish.

To serve: Top with ice cream or whipped cream.

Fly Me to the Moon: On BBQ Wings!

Keeping with our Memorial Day theme, today we roasted plump little chicken wings. They were smothered in a sticky spicy red BBQ sauce that I made with a base of commercial sauce, and spiked with lime juice, lime pulp, garlic salt, chili powder and freshly ground pepper.  I purchased the wings whole, removed the end parts and cut them into little drumette and wing portions with a cleaver.  I used my trusty wooden reamer to squeeze out every last drop (and a little of the pulp) from a few limes, sprinkled with generous helpings of the garlic salt, pepper and chili powder and poured the sauce all over.  They roast in a preheated oven at 350º for 30 minutes, turning halfway through to re-do the spices and sauce other side.

We added celery stalks and homemade blue cheese dressing with crumbled blue cheese on top.  Every savory bite is a finger-licking juicy treat! Great for appetizers, an entrée, or a mid-afternoon snack while watching the game.  Be sure to have plenty of paper towels handy!

Snow Soup!

In our house, the minute it starts snowing is the tip-off to get the split pea soup going! This recipe is rich, thick, hearty and works as an entire meal, especially if you add these buttery croutons which are insanely delicious! Allow time to simmer on the stove-top, at least an hour or until the peas have broken down and the ham is tender. Enjoy!

Ingredients

2-3 tbsp. extra virgin olive oil
One package split dry green peas
Ham bone from smoked ham
Extra ham from leftover shank or butt half, chopped
2 large carrots, chopped
1 medium onion, chopped
4 small potatoes, cubed into 1/2" pieces
4 stalks celery, chopped (with leaves)
2 cloves garlic, minced
6 cups water
2 beef boullion cubes
Salt and pepper

Process

1. Sauté the ham and ham bone, garlic, onion and carrot in dutch oven.
2. Add water, bouillon cubes and bring to a simmer.
3. Skim foam that comes to the top of the pot.

4. Add peas, carrots, celery, potatoes and bring to a simmer. Re-skim if necessary.

 5. Simmer and stir as vegetables and peas soften and break down.

6. Allow soup to simmer until well blended.

7. Serve with or without buttery croutons. (Recipe follows)

"Insane" Croutons!

Ingredients

3 cups day old Italian bread, cubed

2-3 tbsp. melted butter

2 tsp. extra virgin olive oil

Process
1. Line cookie sheet with foil.
2. In a large bowl, combine bread cubes, salt and pepper, olive oil and melted butter (and optional* herbs if desired).
3. Mix with your very clean hands to be sure the cubes are covered completely with the butter/oil/herb mixture.
4. Spread out on to cookie sheet.
5. Bake 10 mins @ 400F, until crunchy and golden brown.
6. Serve with hot pea soup and watch them disappear!

*Optional herbs: Can add thyme, rosemary, 

Cuisinart Recall Results in Delay Replacements

If you own a Cuisinart Food Processor, you've probably heard about the recall due to shards of metal spinning off the blade and into your food. (If not, see the link below.)

In December, we checked the model number of our unit (see link below) and found that it was one of the recalled products. We filed for a replacement and at the end of January, had not received it. A phone call to customer service (after 1.5 hour wait to reach a live person!) resulted in sheer frustration. Our claim was nowhere to be found and we were forced to file a new claim. Fast forward to the end of February, another ridiculously long wait to reach a live person, and told that there was no replacement in the "forseeable future" because of the millions of blades that were on backorder.

Incredibly poor service. We recommend that our readers choose another manufacturer when buying a food processor, or any small appliance.

Cuisinart Recall Problems

Jambalaya! Laissez les bons temps roulez!

Here's an easy and delicious way to celebrate Mardi Gras! We use Zatarain's Jambalaya Mix, to which we add:

• 3-4 thinly sliced chicken breasts (about 1 lb), sautéed until just tender, cut into 2" pieces

• 1/2 to 1 lb. extra-large shrimp, sautéed with garlic and butter (add in last five minutes of cooking)

• 1 lb andouille sausage, sautéed in 1/2 tsp. olive oil until just cooked through and sliced into 1" pieces

Note: Do not overcook any of the additions because they will cook further in the jambalaya mix.

Follow package directions, add the chicken, sausage and shrimp. Serve with a salad.  Ready in 45 minutes or less. 

Laissez les bons temps roulez!