ASIAN BEEF, VEGETABLE, AND FRIED TOFU SOUP

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So, what to do when housebound because of snow? Well for me the answer is easy! Cook! So that’s just what I have been doing for the last 3 days. And because it’s below freezing outside I decided that soup should still be on the menu.

But we had just finished a big old pot of Flageolet Bean and Ham Soup (on site), so I wanted a soup that was totally different and not coincidentally use some of the beef quarter that has recently taken up residency in our freezer.

And for whatever reason, I have recently been craving Asian food. So I went on line to find an Asian flavored soup starring beef. (Actually not as difficult as I had imagined.)

I knew I had a wonderful recipe for Pho, but I didn’t have all the ingredients on hand. And since our neighbors had reported that the main road between our home and the IGA on Camano Island resembled a not so nicely cared for skating rink, I decided Pho was not going to happen. But Mollie Lee, via the Taste of Home site, provided me with the bones for this wonderful soup that I made last evening. Of course I changed an ingredient here and there, but the basic soup is all Mollies.

So if you too are thinking about soup, but want one that is really different, but really delicious, I recommend this recipe.

1 T. veggie oil, divided

1 lb. sirloin or bottom round steak, cut into ¾-inch cubes

3 c. beef broth

¼ c. dry sherry

¼ c. reduced-sodium Tamari or soy sauce

8 (1 bunch) green onions, thinly sliced, divided

1 T. brown sugar

2 garlic cloves, minced

1 T. minced fresh ginger

2 tsp. sesame oil

scant 1/8 tsp. cayenne pepper

1 small carrot, julienned

6 sliced fresh button mushrooms

1 c. sliced bok choy (I used romaine because that’s all I had – worked just fine)

fried tofu (see recipe below)

Heat the vegetable oil in a large saucepan. Add the beef cubes and brown meat on all sides. Add the broth, sherry, Tamari, half of the green onions, brown sugar, garlic, ginger, sesame oil, cayenne, and carrot. Bring to a boil. Reduce heat; cover and simmer for 90 minutes or until the meat cubes are tender. Meanwhile, prepare the tofu.

When the meat is tender, stir in the mushrooms and bok choy; cover and simmer 20 minutes longer or until vegetables are tender.

When ready to serve, place several cubes of tofu in the bottom of each soup bowl. Top with a cup or so of the soup, and garnish with remaining green onion slices.

Fried Tofu:

1 block extra firm tofu

½ c. soy sauce

2 tsp. sesame oil

1 tsp. granulated garlic

1 tsp. Sriracha, or other chili garlic sauce

1 T. veggie oil

Wrap the block of tofu in a clean tea towel. Set something heavy on top to press out extra moisture. Let sit for 20-30 minutes. Unwrap tofu and cut into 32 cubes.

Meanwhile whisk together the soy sauce, sesame oil, granulated garlic, and Sriracha in a shallow dish or pan. Add the tofu cubes, turn the cubes as to coat all the surfaces, and let marinate for about 45 minutes, turning whenever the mood strikes you.

Heat a large oven-safe skillet over medium heat. Once hot, add the oil and gently place the tofu cubes in the hot oil. Sauté each side until brown and crusty. Remove pan from heat and transfer tofu directly to soup bowls or to wire racks to cool if the soup is not yet ready.

 

STUFFED GREEN PEPPERS WITH GROUND BEEF, CORN, BLACK OLIVES, AND TWO CHEESES

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our courtyard
still stormy out there – brrrrr

I am always looking for new ways to cut carbs in the dishes I prepare without sacrificing flavor, texture, or nutritional value. So while it was snowing like crazy a couple of days ago, I was inside happily working on this new recipe for an old favorite. And I know what you’re thinking. With 2 perfectly good stuffed green pepper recipes already on this site, why another one? Well the answer is simple. I didn’t want a filling that included rice or any other grain.

So I decided to think a little out of the box. I knew that using rice was a standard ingredient because not only was it inexpensive, it acted as the binder that held the filling together. But when I gave the problem a bit of thought, I realized that who cares if the filling hangs together! Where’s it going anyway? Could it really escape the confines of a green pepper shell?

And when served, does it matter if the filling spills onto your plate. After all, God gave us forks and spoons for a reason! So with no concern for appearance or points for presentation expected, I offer you this wholesome recipe for stuffed green peppers. And if I weren’t far too modest to pat myself on the back, I’d tell you that these peppers are pretty darn delicious. But like I said – I’m far too modest! You will just have to judge for yourself.

4 lg. green bell peppers

1 T. extra virgin olive oil

1 lb. lean ground beef

½ small onion, diced

1 stalk celery, thinly sliced

3 cloves garlic, minced

2 heaping T. tomato paste

¼ c. water

1½ tsp. Montreal Steak Seasoning by McCormick

¼ tsp. kosher salt

freshly ground black pepper

1 T. Worcestershire sauce

1 c. frozen corn

½ c. sliced black olives

1 generous c. grated sharp cheddar cheese, divided

1 generous c. shredded mozzarella cheese, divided

Cut the tops off each bell pepper and remove seeds and membrane from inside. Set cleaned peppers aside. Chop the tops and set aside. (You may through away the seeds and membranes.)

In a large skillet over medium high heat, heat the olive oil and add the ground beef, onion, celery, and chopped green pepper tops; cook until the meat is browned. Add the garlic and cook for 1 minute.

Remove from heat and stir in the tomato paste, water, Montreal seasoning, salt, pepper, Worcestershire sauce, corn, olives, and ¾ cup of each of the cheeses.

Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 6 minutes. Remove from water and drain upside down. Place in a lightly greased baking dish. Spoon meat mixture into bell peppers.  

Bake in a preheated 375 degree oven for 30 minutes. Sprinkle remaining cheese over the top and continue baking another 10-15 minutes or until the cheese topping is melted and starting to brown.

    

ITALIAN SALAD

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In my humble opinion, there is absolutely nothing yummier than a big old tasty salad. And this modified recipe from Grace Parisi via the Food and Wine magazine is as close to a bowl of healthy heaven as I can get. And this recipe has the added advantage of being easy to build and all components can be prepared or cleaned and chopped ahead of time. So – perfect for a dinner party or large gathering. Of course assembly required at the last minute. But if everything is ready to go, tossing all the ingredients in a bowl is not that big a deal.

Now about the flavor. Oh gosh. It is so very delicious. There is crunch from the romaine, celery, and red onion. The olives and peperoncini give the salad a nice kick without being too hot or spicy. So all and all a delightful burst of goodness with every bite.

So give this salad a try. You will not be disappointed.  

1 garlic clove, finely minced

¼ tsp. kosher salt  

2 T. mayonnaise

2 T. red wine vinegar

½ tsp. dried oregano

freshly ground black pepper

¼ c. extra-virgin olive oil

1 lg. romaine heart, chopped

¼ head iceberg lettuce, chopped

1 lg. celery stalk, thinly sliced

¼ small red onion, thinly sliced

½ c. halved cherry tomatoes

1/3 c. canned green olive slices  

1/3 c. peperoncini slices   

¾ c. shaved or grated Parmigiano-Reggiano cheese

Smash the minced garlic and salt together with the flat side of a knife.  Place in a covered container and add the mayonnaise, vinegar, oregano, and pepper. Add the olive oil and either whisk together or shake well to combine. (If you are making ahead, cover container and refrigerate until about half an hour before you plan to use.)

When ready to serve, toss the romaine, iceberg lettuce, celery, red onion, cherry tomatoes, green olives, peperincini, and Parmesan together in a large salad bowl. Pour on enough dressing to make the lettuce leaves shiny, but not so much that the lettuce gets soggy when tossed. (In other words, less dressing is better than too much.) Serve immediately.     

BACON WRAPPED WATER CHESTNUTS

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True story. One evening back in the 80s, I was servings these little darlings as an appetizer for some type of large gathering at our Bellevue home. And being the savvy hostess that I am, I knew I would need at least 2 pans of these guys. And for those of you who didn’t know me when, or never stood in my Bellevue kitchen, the counter space was limited. So, I decided to use the top shelf of my dishwasher to store the 2nd pan of chestnuts while the first pan was happily baking away in the oven. And as with every party ever thrown by anyone, and regardless of the size of your kitchen (mine was quite small), there is never enough floor space to hold all the guests that want to be in the kitchen with the hostess. After all, it’s the action center of any party!

So our dear friend Jim was happily kibitzing with me and a few other folk, when he leaned back against the dishwasher. To my old Kitchenaid dishwasher, this was the sign to start your engine. I immediately realized what had happened (I was a lot younger then) and turned off the dishwasher before it could do any real damage. But we sure did have a great laugh at Jims’ expense. And yes, of course we ate the slightly moistened 2nd batch! What’s a little water after all?

Now, having shared a fun reminiscence with you, I should tell you more about this recipe. First of all, it’s about as easy to prepare as it gets. Four simple ingredients. But what happens when you mix those ingredients together is almost magical. So, next time you need an appetizer that is sure to please almost everyone, make a batch of these bacon wrapped chestnuts. And yes, this appetizer is kind of retro. But I like dishes that have stood the test of time. And even though you may have made these earlier in your life, you may have forgotten how truly yummy they are. Think of this then, as merely a reminder to continue preparing and serving what others might consider an outmoded dish. Some of those so called archaic recipes remain delightful. Who knows, I may even share my recipe for Flintstone Bread Dip with you in the near future. First of course I have to make certain Spice Island still makes Beau Monde seasoning. But if they do, I’m all over it. Flintstone dip remains one of my favorite dips. Stay tuned.

2-3 cans whole water chestnuts, drained

¾ c. soy sauce, or more as needed (no fancy soy sauce required – just simple Kikkoman works the best)

granulated sugar

1 lb. thinly sliced meaty bacon, cut in thirds crossways

If the water chestnuts are really large, you may want to cut them in half. Place in a shallow pan with the soy sauce. Make sure each chestnut is at least 2/3rds submerged. If not, add a little more soy sauce. Allow to sit in the soy sauce for a couple of hours. Turn frequently while the chestnuts are bathing.

When ready to assemble, drain each chestnut briefly and roll in sugar. Wrap a piece of bacon around each chestnut and secure the bacon with a wooden toothpick.

Arrange on a wire rack in a shallow baking pan toothpick side up. (Chestnuts should not be allowed to touch. They need room to crisp up nicely.) Pour in enough water to cover the bottom of the pan.

Bake in a pre-heated 400 degree oven until the bacon in browned and crisp, 25-30 minutes. Remove from oven and drain on paper towels. Can be made ahead and re-heated in your microwave just before serving.

Warning: These are absolutely delicious and so very easy to pop in your mouth. And one is simply not enough! So either limit your number of guests, or make twice as many as you think you will need. Because regardless of what else you are serving, these babies are everyone’s favorite and always the first to go. 

TORONTO COCKTAIL

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So, in always trying to provide you with full self-disclosure, I wouldn’t drink one of these cocktails if I were dying of thirst. (OK, maybe if I truly needed liquid that badly, I would swallow it with my nose plugged. But other than that, never would I sink so low as to let this combination of liquids go down my throat.) But, and isn’t there always a but, Mr. C. might actually ask for one of these cocktails if his doctor ordered him to give up liquor starting tomorrow!  

Now please understand, it’s not the combination of ingredients in this drink that I abhor; it’s the whiskey, Fernet Branca, and the bitters. So why would I bother to provide you with this recipe when nothing about it, except the color and presentation, appeals to me in the least. Well, it’s because Mr. C. likes it and he feels certain other whiskey lovers will also find it delicious.

So that’s all I have to say on the subject. Try it if you must!  

2 oz. rye whiskey

¼ oz. Fernet Branca liqueur*

¼ oz. simple syrup

1 dash bitters (orange, Angostura, or bitters of choice)

1 thin strip of orange or tangerine peel

Fill a small shaker with ice. Add the whiskey, Fernet Branca, simple syrup, and bitters. Stir continuously for about a minute or until the mixture is well-chilled.

Strain into a cocktail glass (a coupe would be perfect), add a few ice cubes from the shaker, and drop in the strip of orange or tangerine peel as garnish.

*Fernet is an Italian type of amaro**, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits.

**Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestive. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%.

DRIED APRICOT DESSERT BARS

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It’s really wonderful when you find a chef/cook/baker/fellow food fanatic on the internet that you know you can trust implicitly. Well that’s how I feel about David Lebovitz. So much so that I would actually like to meet him just to tell him how much I appreciate his recipes. (I’d even be thrilled to make dinner for him and listen with rapt attention as he told me how I could have done better!) So it should come as no surprise that there are actually quite a few David Lebovitz inspired/lifted recipes already on this site. And because he is just that good, you will undoubtedly find more recipes in the future with his name attached.

So about this recipe. First of all I’d be lying to you if I told you this was a fast dessert to prepare. I wouldn’t be lying to you however, if I told you the recipe directions were easy to follow and not threatening in the least. So I will state, in all good conscience, that even a beginning baker could prepare this amazing concoction! However, as implied above, this is not a 30 minute wonder. It takes time to prepare. But OMG (Oh My Golly) it’s worth every minute spent. This is it folks when it comes to a dessert for all seasons.

There simply isn’t anything to dislike about this sweet treat. The bottom crust is slightly savory from the fresh rosemary, the filling is chewy, boozy and tangy, and the crumb topping is a buttery and crunchy delight! All in all – perfect!

I served this yesterday as a luncheon dessert for Mr. C’s tango group rehearsal here at Chez Carr. First I served them Tortilla Soup (on this site) and then ended with a small rectangle of this decadent yummy still warm from the oven. It was immediately regaled as a winner.

So if you are looking for just that special dessert to serve at a gathering of friends or family, do not hesitate to give this recipe a try. And David, if you are reading this blog post (yah right!), please forgive the minor changes I made to your recipe. And be sure to let me know when you can come over for dinner. I promise I won’t serve you one of your own inventions! 

Apricot Filling:

2 c. (8-oz.) dried apricots, chopped as fine as possible

1½ c. sweet white wine (I use a California moscato (Electra) from the Quady Winery)

½ c. granulated sugar

3 T. honey

2 T. brandy

pinch of kosher salt

Combine the chopped apricots, wine, granulated sugar, honey, brandy, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, and simmer over low heat for about 45 minutes, or just until almost all of the liquid has been absorbed. Remove from heat and set aside.

Rosemary Shortbread Crust:

12 T. (1½ sticks) unsalted butter, cubed, room temp.

½ c. powdered sugar

½ tsp. kosher salt

¾ tsp. vanilla extract

grated zest of half a lemon

1½ tsp. finely chopped fresh rosemary

1¾ c. unbleached all-purpose flour

In the bowl of your stand mixer, cream the butter, powdered sugar, and salt until light and fluffy. Add the vanilla, lemon zest, and rosemary, then gradually add in the flour, mixing until a dough ball is partially formed.

Pat the mixture into a buttered 7 x 11-inch or 9-inch square baking pan (glass is best). Refrigerate for 30 minutes.

Bake in a pre-heated 350 degree oven for 25-30 minutes or until a light golden brown. Remove from oven and allow to cool.

(No need to wash the mixer bowl as you will need it for the crumb topping.)

Crumb Topping:

½ c. unbleached all-purpose flour

½ c. packed brown sugar

1/3 c. coarsely chopped almonds

pinch of salt

3 T. unsalted cold butter, cubed

In your stand mixer bowl, combine the flour, brown sugar, nuts, salt, and butter until the mixture just barely starts clumping together. (If it feels like the crumb topping is never going to clump, not to worry. As you spread it over the filling, you can pinch it together with your fingers.)

Putting it all Together:

Spread the apricot filling evenly over the cooled shortbread. Top with bits of the crumb topping evenly spread over the filling.

Bake in a pre-heated 350 degree oven for 20 to 25 minutes, or until the topping is lightly browned.

Remove from oven and let bars cool completely before cutting into desired size pieces. (If still slightly warm, that’s OK too.)

Note: These dessert bars are really, really rich. Cut serving size pieces accordingly.  The bars can be stored at room temperature or in the refrigerator for up to three days.

 

BROCCOLI CHEDDAR CHEESE SOUP WITH CROUTONS

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Yesterday was a very pleasant day for us. We began our adventures by attending a Met opera broadcast at the Lincoln Theater in Mount Vernon. Starting time: 9:55 am. (We attend as many of these live movie theater opera transmissions as possible. We also enjoy the broadcasts from the National Theatre in London.)

After leaving the theater we decided to have a small lunch, then hit the French bakery at Terry’s Corner. (I draw the line at baking my own croissants). After that, the grocery store. But before going home, we decided we still had the strength to take a short walk along a couple of the new trails on Barnum Point. (And no, for those of you who don’t have the privilege of living in beautiful NW Washington, it was not raining! It was a beautiful, balmy winter day.) Which leads me, in kind of a roundabout way, to this soup.

All day I had been vaguely thinking about building soup for dinner. But while walking along the trails (very enjoyable I might add) I decided to definitely make soup when I got home. But by the time we actually walked in the door, 4:30 or so, it was a little too late to start a soup that would take 2-3 hours to burble. (Yes I know, I could have used my Instant Pot, but that thing actually still terrifies me!) So I looked in my fridge and pantry and made up my mind. Broccoli cheddar soup would fit the bill nicely!

I went on line and searched my blog for the recipe. (And yes I actually use and follow my own recipes!) Well usually that is. This time I just about gasped out loud when I read the ingredients. Three fourths cup butter. Yikes! (No wonder it was so good!)

So in trying to become a reformed butter over user, I decided to work out a new recipe using less butter, while at the same time keeping the wonderful mouth feel of a truly rich, delicious, and thick soup base.

Thus this recipe. We both proclaimed it not just edible, but very yummy. (And yes, I do realize that cheddar cheese is hardly a low fat ingredient. But if you can show me how to make a wonderful cheddar cheese soup with some type of low-fat replacement product, then please use your super powers to also bring about world peace!)   

Just give this recipe a try next time you are in the mood for a creamy soup. Or use my original recipe (Broccoli Cheddar Cheese Soup) if you have no fat restrictions or are under 17 years of age.

BTW, I will learn to use my Instant Pot. I just need a little more time to get used to the idea that this is a newfangled pressure cooker that is not likely to explode! (Or so they say!)

3 c. small chunks of broccoli flowerets and peeled stems

¼ c. (½ stick) unsalted butter

½ med. onion, chopped

½ c. grated carrot

1 garlic clove, finely minced

¼ tsp. seasoned salt

freshly ground black pepper

¼ c. flour

2 c. milk   

2 c. chicken stock (or veggie stock for vegetarian)

pinch paprika

pinch ground nutmeg

3 c. grated sharp cheddar cheese

Garlic Croutons, opt. (see recipe below)

Steam the broccoli until crisp tender. Remove from heat. Set aside.

Melt the butter in a medium sized heavy sauce pan. Add the onion and carrot; cook slowly until tender, about 10 minutes. Don’t let the onion brown. Add the garlic, seasoned salt, and pepper; cook for about a minute.

Whisk in the flour and cook for a short time. Gradually whisk in the milk and chicken stock. Let simmer for about 20 minutes.

Stir in the cooked broccoli, paprika, and nutmeg. Adjust seasoning. Remove from heat and stir in the cheese. Serve immediately garnished with a few croutons.

Garlic Croutons:

1 T. butter or extra virgin olive oil

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.  

MEXICAN HOT CHOCOLATE MIX

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It’s winter. And for some, winter means hot chocolate. And for those of you who don’t want to spend the effort to start from scratch every time a cup of cocoa is desired, I offer up this simple hot chocolate mix recipe.

Now, if you are planning to serve hot chocolate to several people over the age of 21, and desire a more sophisticated and adult version of this classic winter beverage, then stop reading and bring up my Mexican Hot Cocoa recipe. But if you are after a simple to prepare mix that any one in your family over the age of 12 can use to prepare a lovely cup of hot chocolate, then read on my friend.

And yes, I know you can buy cocoa mixes. But all those unpronounceable ingredients and the cost – forget it! Prepare a batch of this in early December or at your earliest convenience, tell your family it is there for the making, and walk away content in the fact that you have done your duty as kitchen Goddess/God in residence – aka mom/dad/spouse!

And if I didn’t already mention this, according to my dear husband, this recipe makes for a really good cup of hot chocolate.

So get thee to the kitchen and whip up a batch of this mix. It’s simple, delectable, and ever so user friendly.    

Hot Chocolate Mix:

1 c. cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder from Cash & Carry)

1 c. powdered sugar

1 c. instant nonfat dry milk

1 tsp. vanilla powder (available through Amazon)

1 tsp. cinnamon

pinch nutmeg  

pinch cayenne pepper, or more to taste

Whisk together the cocoa powder, powdered sugar, powdered milk, vanilla powder, cinnamon, nutmeg, and cayenne. Store in an airtight container.

Hot Chocolate Drink: (makes 1 serving)

2-3 T. hot chocolate mix

1 c. boiling water

whipped cream, opt. (We use the canned stuff)

ground cinnamon, cinnamon stick, or chocolate sprinkles, opt.

Scoop cocoa mix into a mug. Stir or whisk in the boiling water. Top with whipped cream. Sprinkle lightly with cinnamon or garnish with a cinnamon stick.

MAPLE WALNUT BAR COOKIES

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This recipe comes from the Serious Eats site. (Wonderful cooking site BTW.) I changed the directions a bit, and reduced the amount of salt, but the rest is true to its author.

And I am here to tell you, these bar cookies are amazing. I just wish I could say they were my invention, but that would be very, very wrong of me. I’m a good technician, but I could never have envisioned a bar cookie as good as this one. Now that’s not to say that I don’t have original ideas in the kitchen. Just that I know my limitations and work around them. And original recipes for sweets are never going to be my forte.

And that is why I love the internet. There are so many terrific bakers out there. It is truly humbling to read a recipe like this, prepare as directed (well within reason), and then reap the rewards of another person’s efforts and creative ability.

That leads me to why I have this site, why I often feature other cook’s recipes, and why I don’t advertise and make some money off my efforts. (I’m only bringing this up because I was recently asked about this very subject.) It’s simple.

I love good food and I want to share fabulous recipes with you that are tested, found to be wonderful, and as easy to prepare as possible. I simply want you to be able to trust this site. Because as you probably already know, for all the fantastic recipes out there, there are some (and I’ve made my share of them) that are absolutely not to my liking. I just want you to feel that if I have taken the time to post a recipe, it is because both Mr. C. and I have found the dish to be pretty darn delicious.

My ultimate goal is to help you in the kitchen whenever and however I can. And I don’t want you to have to wade through advertisements. I hate them myself, so why would I want to subject you to any more “special offers” for things you neither want nor need?   

So on that happy note, you simply must try this recipe. It is beyond belief easy to prepare and so darn good that you are not going to believe that such a simple recipe can produce something so delicious. Actually you better just bite the bullet if you have several mouths to feed, and make a double batch to begin with. If you do double the recipe, bake in a 10×16-inch pan or 2 9-inch square pans. And thank you again Serious Eats.      

11 T. unsalted butter

1 c. packed light brown sugar

½ tsp. salt

¼ tsp. baking soda

½ c. plus 2 T. maple syrup, divided  

1 large egg

2 tsp. vanilla extract

2 c. unbleached all-purpose flour

1¾ c. toasted walnuts, chopped, divided

Preheat your oven to 350 degrees for a glass pan, or 375 degrees for a metal pan.   

Partially melt the butter in a large microwave safe mixing bowl. Stir in the brown sugar, salt, and baking soda. Stir in the ½ cup maple syrup and egg until well combined. Add flour and stir until completely combined. Add 1½ cups of the chopped walnuts.

Spread into a lightly buttered 9-inch (preferably glass) square pan; smooth the top. Drizzle remaining 2 tablespoons of maple syrup over the top and swirl into batter. Sprinkle with remaining quarter cup walnuts.

Bake for about 30 to 35 minutes or until golden brown and almost set in the center (should still be slightly jiggly). Don’t overbake. Remove from oven. Place pan on a wire rack to cool completely. Cut into serving sized pieces just before serving. 

CREAMY SHRIMP AND SCALLOP PASTA

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So here I am at my local QFC (Quality Food Center) in front of the fresh seafood case contemplating buying some of the beautiful large fresh scallops. When next thing you know I hear the fellow next to me order some of the shrimp that are on sale. Wait – I know that voice! It’s Frank, one my neighbors who also happens to be a good friend. After we greet each other, our conversation immediately turns to his decision to buy some of the shrimp. If I remember correctly, he had previously purchased the same type of shrimp and was eager to buy more. So, never being one to not take a hint from someone who appreciates good food, I decided to buy some of the shrimp and still remain faithful to my first choice. So I bought a few of the scallops too. I figured I could decide how to prepare these beauties when I got home.

I remembered that I already had 3 wonderful recipes for this glorious seafood combination (Shrimp and Scallop Ceviche, Spicy Risotto with Scallops and Shrimp, and Seafood and Fried Tofu Lo Mein) in my repertoire. But I was in the mood for a pasta dish. (When am I not in the mood for a pasta dish?) So I did a little research, took some bits and pieces from other creamy sauced pasta dishes that I prepare, and came up with this recipe.

And oh my! The pasta was delectable. We both loved it. In fact, we almost came to fisticuffs over the leftovers the next day. (Not really of course, but the pasta was just that good!)

So next time you pay a visit to your local fishmonger, buy some large shrimp and a few fresh scallops. Then make this pasta dish. Serve the pasta with a simple green salad, and if you are feeling terribly worthy, treat yourself to some garlic toast too. (See recipe below.) You may thank me later! Buon Appetito   

2 T. unsalted butter, divided

1 T. vegetable oil

6-8 lg. sea scallops, patted dry with paper towels

1 lb. lg. uncooked shrimp, peeled, deveined, and cut in half

kosher salt

freshly ground black pepper

paprika

2 shallots, finely minced

2 garlic cloves, finely minced

1 T. flour

1/3 c. dry white wine

1 c. heavy cream

1 c. whole milk

½ lb. spaghetti or fettuccini, cooked al dente (actually use any pasta shape you want)

½ c. grated Parmesan cheese

1 T. finely chopped Italian parsley, garnish  

Heat 1 tablespoon of the butter and oil in a large frying pan. Add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have about a ¼-inch golden crust on each side while still being translucent in the center. Remove from pan and place in a bowl. Once the cooked scallops have cooled a bit, cut them into the same sized pieces as the cooked shrimp. (I use my cooking scissors.)

Add the shrimp to the pan. Lightly season with salt, pepper, and paprika. Cook 1-2 minutes or just until fully cooked and no longer translucent. (They should be pink on the outside and opaque white on the inside.) Don’t overcook or they will be tough. Remove shrimp to another bowl or the same bowl with the scallops if they have been cut to size.

In same pan, melt the remaining 1 tablespoon of butter and sauté shallots until translucent. You do not want them to get brown, so go easy. Stir in the garlic and sauté another minute.

Whisk in the flour and let cook for 1 minute. Whisk in the wine lifting all the bits on the bottom of the pan during the process.

Whisk in the cream and milk; simmer for 2 min. Remove pan from heat and stir in the grated Parmesan cheese, cooked seafood, and hot, just cooked fettuccini noodles*. (I lift the noodles right out of the boiling water with a pair of tongs and add them to the sauce.) Toss until everything is combined, adjust seasoning, then serve immediately sprinkled with fresh parsley.  

*Reminder: Never make the cooked noodles wait for the sauce. The sauce can wait. Perfectly cooked pasta is always the number one priority. (At least in my book!)

GARLIC TOAST

4 T. unsalted butter (½ stick), room temperature

2 medium garlic cloves, minced

2 tsp. finely chopped fresh Italian parsley leaves

½ tsp. kosher salt

½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces.

Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.