March 2008 Archives

The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

1¼ hours | 20 min prep | 1 Batch
 
3 medium tomatoes, halved
1 (1-1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, chopped
4 cups chicken stock or low sodium chicken broth (or more)
1 cup whipping cream (optional)
3/4  cup goat cheese, crumbled
 
Preheat oven to 400°F.

Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.

Remove from oven.

Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.

Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan.
Stir in cream. Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.
Sprinkle with goat cheese; serve.

This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta.

4 servings
30 min 15 min prep
1 teaspoon olive oil

2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes
1/2 lb large shrimp, peeled, deveined
1/2 lb bay scallops
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley

salt and pepper

In a large heavy skillet, heat the oil over medium heat.
Add the garlic and sauté until it begins to brown.
Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika.
Sauté for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute.
Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.

This is a quick way to enjoy the healthy nutrients in salmon and feel like you are the best chef in the neighborhood today!

1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper

Dill Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
 
Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
 
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
 
Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part).

NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
 
Makes 4 to 6 servings. 

This is a delicious way to enjoy the gifts of early summer.  Treat your mother and yourself with delicious succulent asparagus and tender crab. 

Crab and Asparagus Au Gratin
Yield: 4 servings

Ingredients:
1 pound fresh or frozen crab legs
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 T butter or margarine
1 C sliced fresh mushrooms
¼ C finely chopped onions
1 T cornstarch
1/8 t salt
1/8 t ground nutmeg
dash of pepper
1 C fat free milk
2 T Chopped almonds, toasted
2 T Grated Parmesan Cheese

Directions:
Thaw crab legs, if frozen. Remove meat from shells; cut meat into 1 in. pieces.

Trim and cook asparagus until lightly softened, drain well, set aside.

In medium saucepan melt butter or margarine over medium heat. Add mushrooms and onions; cook until onion is tender. Stir in cornstarch, salt, nutmeg, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more.

Stir in crab and asparagus.

Spoon the crab mixture into four 10- 14 oz. individual au gratin dishes or oval casserole dish.

In a small bowl stir together almonds and Parmesan cheese. Sprinkle over casserole.

Bake in a 400 degree oven about 10 min; or until heated through.