Brussels sprouts are quartered and lightly roasted. The bright red watermelon radishes are sliced thin. Also add coarsely chopped walnuts and quartered dried cranberries. Then toss with olive oil and champagne vinegar. So colorful and delish!
Jan Doty made this recipe for us this winter and Dave and I have made it several times since! The fresh tarragon provides a bright flavor. Adding the seafood at the very end allows for preparing most of the stew before guests arrive. Thank you again Jan for another outstanding recipe!
Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce. We often double the recipe when entertaining which serves at least 10. A single recipe is written here.
2 tablespoons olive oil
1 cup thinly sliced leek (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
28 ounce carton of low sodium chicken stock and/or seafood stock (Swanson’s Cooking Stock is a favorite) (if you want a thicker soup, add 1/2 the amount of stock)
3/4 pound medium raw shrimp, peeled and deveined or more
3/4 pound large sea scallops, cut in half or more
1 pound cod, cut into 2 inch cubes
1 pound frozen baby clams, thawed (add liquid too)
1 pound frozen mussels, thawed (add liquid too)
2 tablespoons chilled butter, cut into small pieces
1 and 1/2 cup chopped fresh plum tomatoes
2 tablespoons minced fresh tarragon
2 teaspoons grated fresh lemon rind
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper or more as desired
- Heat oil in a large Dutch oven.
- Add leek and garlic and cook 4 minutes or until tender, stirring occasionally.
- Add tomatoes, wine and broth and bring to a simmer at least 10 minutes. Keep at a low simmer covered until ready to serve.
- When you are ready to serve, whisk the butter in.
- Add the tarragon, lemon rind, salt, pepper and cayenne and bring broth to a boil.
- Add the seafood and all it’s liquid.
- Bring it up to a full boil.
- Serve immediately with white rice or brown rice and crusty bread or naan/Arabic bread.
This was beautifully prepared by one of our dinner club friends, Steve Kin, for our get together last night. It’s a Better Homes and Gardens recipe and is sweet, tart and fresh! We all loved it, except the beet-haters :)
Use a mandolin if at all possible. And protect your fingers with the hand guard too.
In a small bowl combine:
6 tablespoons olive oil
2 tablespoon fresh lemon juice
1 tablespoon freshly grated lemon or orange zest
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
In a medium bowl toss together:
2 medium beets, peeled and cut into matchsticks
1 fennel bulb, trimmed, halved lengthwise, cored and cut into matchsticks
1 medium Granny Smith apple, cored and cut into matchsticks
1 cup firmly packed roughly chopped fresh flat leaf parsley
Pour the dressing over the slaw and toss. Chill up to 8 hours. Let stand at room temperature 1 hour before serving.
Today Stone Specialists installed the quartz backsplash in our kitchen and bathroom. After endless hours looking at backsplash materials, I chose the same material as our counters: LG Hausys Rococo Quartz. It has the Carrara marble look I want and reminds me of the ancient floors and walls of Italy and Spain, as does our Florida Tile in Silverscreen. Classic and aged.
Weeks 9 & 10
The day before Thanksgiving our LG Quartz Rococo countertops were installed. Love them! Only one seam and they matched the pattern well! They really do look like marble!
I found the light fixtures online on Houzz.com….Fantastic for endless ideas and inspiration. Ended up ordering them through Amazon. Bling bling!
Now we wait a little longer for the backsplash and other finishing touches! Almost home!