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Brussels Sprout Salad with Watermelon Radish, Walnuts and Cranberries

Brussels Sprout Salad with Watermelon Radish, Walnuts and Cranberries

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!

Seafood Stew

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!

Seafood Stew

Seafood Stew

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.

 

 

Raw Beet Slaw with Fennel, Tart Apple and Parsley

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 :)

Raw Beet Slaw

Raw Beet Slaw

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.

Carrie Quirconi Teglia’s Almond Biscotti

Almond biscotti brushed with dark chocolate and dusted with gold

Almond biscotti brushed with dark chocolate and dusted with gold

 

 

 

Almond Bisocotti

Carrie Teglia was a friend to my mom. They worked together as fur finishers in downtown Chicago at all the upscale fur salons.  Bermans, Evans, Bonwit Teller, I. Magnin’s. They shared much, including recipes. Carrie was from Florence, Italy. I imagine this is an authentic recipe from that region. I have adapted it by brushing one end of the baked cookie with dark chocolate and then dusting with gold.

  • Preheat oven to 350 degrees.
  • In a large mixer, whisk together until lemony color:

7 large eggs

Lemony Eggs

Lemony Eggs

  • Whisk in

1 and 1/2 cups vegetable oil

Pinch of salt

  • In a medium bowl combine with a clean hand whisk:

5 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

Dry ingredients whisked together

Dry ingredients whisked together

  • Add dry ingredients to the egg mixture with the mixer whisk
  • Add the following to the batter until combined:

3 tablespoons anisette or other licorice liquor

3 tablespoons whiskey or bourbon

1/2 cup or more finely chopped blanched almonds

Finely chopped almonds

Finely chopped almonds

Almond biscotti batter

Almond biscotti batter

  • Line 2 large baking sheets with parchment paper.
  • Pour the batter into 4 long logs onto the parchment.
Poured batter with uneven edges

Poured batter with uneven edges

  • Use a bread knife to form even edges to the logs. This is a very wet batter.
Even edges with bread knife

Even edges with bread knife

  • Brush entire area of logs with a slightly beaten egg white.
Brush with lightly beaten egg white

Brush with lightly beaten egg white

  • Bake 20 minutes or until light brown.
Baked loaves of biscotti

Baked loaves of biscotti

 

  • Slice in 1/2 inch sections while warm. For larger cookies cut on an angle.
Straight slices cut with a serrated knife

Straight slices cut with a serrated knife

Angled cuts for longer cookies

Angled cuts for longer cookies

  • Place cookies on their sides. Bake each side 10 minutes or until lightly browned or as desired.
Toasted Biscotti

Toasting the Biscotti

  • When cool, melt dark chocolate. Use a brush to paint one end. Place on clean parchment.
  • Using a toothpick and gold dust, tap the side of the toothpick to dust the chocolate as soon as it is brushed with chocolate.
Brush with melted chocolate and dust with gold

Brush with melted chocolate and dust with gold

Cool and dry thoroughly on parchment. Store in air tight containers.

Makes about 5 dozen.

 

Lisa Singer Williams’ Bourbon Balls

Lisa Singer Williams’ Bourbon Balls
Bourbon Balls are a No Bake Cookie!

Bourbon Balls are a No Bake Cookie!

Thank you Lisa!

Thank you Lisa!

A Mid-Century Recipe using Karo syrup

A Mid-Century Recipe using Karo syrup

These are a true bourbon cookie my friend Lisa Williams shared with me. My first taste of a bourbon cookie was in college at a Christmas party my choir director hosted. Shocking! Bourbon served at a Lutheran college professor’s home! They are so easy and my favorite Christmas cookie of 2014. Combine dry ingredients. Combine liquid ingredients. Mix together. Shape into balls. Roll in confectioners powdered sugar. Voila!

In a large bowl combine:

1- 12 oz. box vanilla wafers, crushed (about 3 cups)

2 cups finely chopped pecans

1 cup confections powdered sugar

1/4 cup cocoa powder

vanilla wafer crumbs, chopped pecans, cocoa, confectioners sugar, cocoa

vanilla wafer crumbs, chopped pecans, cocoa, confectioners sugar, cocoa

In a small bowl combine:

3 tablespoons dark or light Karo corn syrup

1/2 cup bourbon

bourbon and Karo syrup

bourbon and Karo syrup

  • Add bourbon mix to the vanilla wafer mix and stir well. This should be moist. If not, add more bourbon.
Moist mixture

Moist mixture

  • Form into bite size balls and toss in a small bowl of confectioners powdered sugar. Roll to cover thoroughly.
Roll bourbon balls in plenty of confectioners sugar

Roll bourbon balls in plenty of confectioners sugar

  • Place on a flat cookie sheet to meld flavors and dry out a bit.
  • Makes about 4 dozen

My Kitchen Re-Do! Quartz Backsplash

My Kitchen Re-Do! Quartz Backsplash

Week 12

Quartz LG Hausys Rococo

Quartz LG Hausys Rococo

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.

Stone Specialists Arriving

Stone Specialists Arriving

backsplash12

Installation with Suction

Installation with Suction

Above the Range

Above the Range

Around the Window and Sink

Around the Window and Sink

backsplash4

This Kitchen is Ready for Work!

backsplash8

Love the Blending from Counter to Backsplash

Under Cabinet LED Lighting

Under Cabinet LED Lighting

Bathroom Vanity Ready for Plumbing Connection

Bathroom Vanity Ready for Plumbing Connection

Pendant Light with Crystals

Pendant Light with Crystals

Can't  Have Too Much Marble!

Can’t Have Too Much Marble!

My Kitchen Re-Do! Lights and Quartz are In!

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!

 

An Asymmetrical Shaped Island! My favorite :)

An Asymmetrical Shaped Island! My favorite :)

 

LG Hausys Viatera Rococo Quartz Island and Counters

LG Hausys Viatera Rococo Quartz Island and Counters

Barstools in Place

Barstools in Place

Counter Height Quartz Makes a Desk/Buffet

Counter Height Quartz Makes a Desk/Buffet

Glass Cabinets Placed Over Quartz Counters; Distressed Table and Chairs Are In!

Glass Cabinets Placed Over Quartz Counters; Distressed Table and Chairs Are In!

Modern Crystal Pendants and Chandelier Add Some Bling!

Modern Crystal Pendants and Chandelier Add Some Bling!

The Island is Massive!

The Island is Massive!

Crystal Chandelier Surrounded by a Sheer Drum

Crystal Chandelier Surrounded by a Sheer Drum

Love This Corner

Love This Corner

Counter Space Next to Range

Counter Space Next to Range

Now We're Cooking With Gas!

Now We’re Cookin’ With Gas!

Christened With Proscuitto and Mozzarella Paninis

Christened With Proscuitto and Mozzarella Paninis

Now we wait a little longer for the backsplash and other finishing touches! Almost home!

 

 

 

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