January 8th, 2011
“A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.” lord byron
We really would be in trouble if that was true. Nevertheless, I had lobster on New Year’s Eve. And even though it was lobster; the dinner was casual, in front of the fire place. I still don’t have a working oven. Can you believe that? It has not been that bad, though.
I was thinking, why is it that some of the specialty foods are only to be eaten on special occasions? I think that every time you sit at the table, it should be special. The food should be prepared from the heart; like you mean it.
This recipe is a Lobster Newburg. Actually, this is an American dish. I added small peas to give the dish contrast and color. The dish was to also be baked, but I did not see any need to it; nor did I have the oven to do that. So here it goes.
Crepes with Lobster Newburg
2 1/2 cups lobster meat (I got 3 small lobsters)
2 tablespoons butter
1/2 lb. mushrooms, thinly sliced
1/2 cup frozen petite peas
2 cups medium cream (I mixed 1 cup of heavy cream and 1 cup of half and half)
1/2 tablespoon flour (I used Arrowhead Mills, gluten free baking mix)
1/4 cup dry Sherry (remember? a little more of this or a little less of that)
1 cup cream (heavy)
1 teaspoon paprika
Salt and pepper to taste (I did not use salt)
Crepes
I had the market cooked the lobsters and as soon as I got home I got the meat out and put it aside. Chop it but you still want to see nice chunks of lobster.
In a large skillet melt butter and saute the mushrooms for a few minutes. Add the lobster and peas to heat through. Don’t overcook it, please.
Heat, but do not boil, the cream sauce and add sherry to it. Then add the egg yolks to the heavy cream and combine. Then add it to the cream sauce. If you think that it is too thin then add the flour and wisk it in quickly. Add the paprika and seasonings.
Note: As you can see there are 2 creams; one is the cream sauce and the other is the 1 cup of heavy cream. To that cup of heavy cream you will be adding the egg yolks. A little confusing, I know.
Add the cream to the lobster, mushroom and peas. Again just heat it through. If you want you can just turn it off while you are preparing the crepes. It should not take long.
Crepes
This recipe for crepes can be made ahead of time; even the night before. Just cover and refrigerate. It is a basic recipe and can be used plain with just a bit of honey on top or as a stuffed crepe.
3 eggs
2 tablespoons all-purpose flour ( I used Arrowhead Mills gluten free baking mix)
1 tablespoon water
1 tablespoon milk
A pinch of salt
Combine all of the above and stir until the ingredients are the consistency of thin cream.
In a 10 inch non-stick frying pan or crepe pan, melt 1 tblsp. of butter. When it bubbles, pour some of the batter, enough to cover the bottom with a thin coating. Cook a couple of minutes and with a large spatula flip it over and cook on the other side for a few minutes, as well. Take it out of the pan and continue with the rest of them using butter as needed. I made four of them and had left-over batter.
After I filled the crepe I put extra sauce on top. It turned out very nice and the combination of flavors was good. If you do not like Sherry, then you can use Madeira. Lobster Newburg was originally prepared with Madeira wine but it seemed that it was thought to be too sweet.
As you can see from my pictures I had steamed asparagus as a side dish. You can prepare your favorite vegetable or just a salad. You know, make it your own.
This is a rich and flavorful dish. You might just want to have one crepe and save the rest for another day.
It can serve 4 people easily.
Enjoy it and the next day….do extra exercises….talk to you later…
January 2nd, 2011
It does not matter if it is during the summer, fall, winter or spring, but the moment it rains, I start thinking about soups.
Today was the perfect example on how the weather might dictate what I would like to have for dinner.
I cut recipes from magazine, newspapers, local books; if it catches my eye, I will clip it. And the moment I prepare a dish, I consider that recipe mine, especially if I change it here or there.
When I saw that some of the ingredients in the stew were ginger, coriander, cumin, turmeric and coconut; without even trying the recipe I thought it could be one of those recipes I might want to keep and pass on.
I use a lot of these ingredients on average but since I am passing the recipe along I decided to go on www.wikipedia.org and read about them so that I could tell you more about their origins.
What I found out about some of them really surprised me and this stew might be healthier than I thought.
Cumin - Native East Mediterranean to East India. It is used in many different cultures. It is a member of the parsley family.
During the Middle Ages it was believed that cumin kept chickens and lovers from wandering; a happy life awaited the bride and groom if they carried cumin seeds throughout the wedding ceremony.
Coriander – Native to Southern Europe, North Africa and Southwestern Asia. It contains antioxidans. It has been used for the relief of anxiety and insomnia in some countries.
In India, the seeds are used as a diuretic when boiled with cumin seeds. It is also used as a digestive aid.
Coriander has been documented as a traditional treatment for diabetics. Apparently, its extract has insulin releasing and insulin-like activity.
It also lowers the levels of cholesterol and triglycerides. And, the juice mixed with turmeric powder or mint juice is also used to treat acne; applied to the face like a toner.
Some people have allergic reactions to coriander, though.
Turmeric was to me the most interesting one. It is a native of tropical South Asia. It has become a key ingredient in many Indian, Persian, Thai, and Malay dishes.
It is also a significant ingredient in most commercial curry powders.
It is usually used in the dry form but just like ginger it can be used fresh. It is also used as a replacement for Saffron, being that it is not as expensive.
It is used as an anticeptic for cuts, burns, and bruises. And, the most interesting one is that turmeric is currently being investigated for possible benefits in Alzheimer’s disease, cancer, arthritis, and other clinical disorders.
Coconut milk and water have been in the news for some time now; so many health benefits are attributed to its consumption.
Coconut Lime Beef Stew
3 tablespoons canola oil, divided
1 large yellow onion, chopped
3 gloves of garlic, minced (if you want more, well you know what you can do)
1 1/2 tablespoons minced fresh ginger
1 3/4 teaspoons ground coriander
1 3/4 teaspoons cumin
3/4 teaspoon turmeric
1/4 teaspoon cayenne pepper or more to taste
2 3/4 lbs. of beef chuck, cut into small chunks
1 teaspoon of lime zest or more
2 cans of unsweetened coconut milk
4 tablespoons of lime juice
1 1/2 tablespoons of brown sugar
1/2 teaspoon sea salt, or more to taste
2 bay leaves
1 pound baby carrots, cut in bite size pieces
Just remember that this stew is a little different so if you are having guests for dinner and they think you will be serving them a traditional stew, well they are going to be a bit surprised.
Heat 1 1/2 tablespoons in a large pot on medium heat. Make sure you have a lid that fits this pot since you will be putting the lid on later on.
Add the onion and saute until it begins to color.
Add garlic, ginger, coriander, cumin, turmeric and cayenne pepper. Cook until fragrant, probably this will take a minute or so. Transfer this mixture to a bowl.
Return pot to the stove and increase the heat to medium high and add 3/4 tablespoons of oil to the pot and put 1/2 of the meat in it and cook until browned on all sides. Take that meat out and put aside and cook the rest of the meat in another 3/4 tablespoons of oil until, again, the meat is browned on all sides.
Now return the cooked beef to the one that is already in the pot and also add the onion mixture. Mix and then add the coconut milk, lime zest, lime, juice, brown sugar, 1/2 tsp. of sea salt, bay leaves, and baby carrots.
Bring the mixture to a simmer, cover and cook on low heat for about 1 hour and 15 minutes, stirring it from time to time.
You can serve this stew over rice, either brown or white. But I did not do it that way. I just served it as a stew and garnished it with extra lime zest.
It will serve 6 people but if you serve it with rice then it will probably serve 8.
Note: It was really good. The coconut and lime and those spices really gave it a tropical touch. This stew could easily be doubled to feed a crowd. Just add a salad and some crusty bread.
Enjoy and make it your own…..just like I did….talk to you later
December 31st, 2010
I have been thinking about my New Year’s resolutions. There are so many I would like to make and keep. I know that is not going to happen. I will try, though. You know, be a better person, a better parent, a better friend, a better wife, exercise more, eat less. Oh my, the list is so long, I am already tired and afraid I won’t be able to keep them up. There is always next year.
Growing up in the Island of Puerto Rico, well, what can I say that after Thanksgiving you might as well not go to work. The Holidays last so long, the “parrandas”, “asaltos”, “aguinaldos”, lechon, morzillas, pasteles, coquito, arroz con gandules; really, they are endless.
I found out that in Puerto Rico there is the tradition of throwing a bucket of water out into the streets; getting rid of the bad things, shall we say; preparing for all the good things to come.
Another one is throwing sugar around and outside the house; warding off bad luck and bringing good luck into your lives.
I don’t know but I dont remember any of that. I never saw my mother or grandmother throwing anything around to ward off this or that.
But, the celebrations of the Ano Viejo and the welcoming of the Ano Nuevo, church and wearing something yellow the first day of the year for good luck; I do remember that.
And, how can anyone that has lived there forget the fireworks, some with real guns, and honking the horns at midnight. You know it’s true.
If you speak Spanish then visit http://www.elboricua.com/elbrindis.html. This is called El Brindis del Bohemio or the Bohemian’s Toast. It has always been a tradition at parties in Puerto Rico to first read this toast, which is so beautiful at this time of the year.
I usually don’t do much on New Year’s Eve. Almost like been there and done that. Everything is usually so expensive, the service is bad and the food is atrocious. No thanks. I am having lobster tonight, at home.
Two New Year’s come to mind. Years ago I spent New Year’s in Spain. A tradition of eating 12 grapes as the clock chimes to the New Year started in Spain. During a big grape harvest the King of Spain decided to give grapes for everyone to eat at New Year’s. Latin American countries observe this tradition; Puerto Rico being one of them. I had such a good time in Madrid trying to make it in time for New Year’s when by mistake I took the wrong train. I made it just in time to eat my first grape.
The other one was in Bethany Beach, Delaware when friends hosted a Murder Mystery Party. Everyone was in character until the end.
Most other years, I pretty much have friends over. This year it will be my husband and I, which reminds me. I better go downstairs and start cooking….
See you, Happy New Year!!! Have a great evening…
December 29th, 2010
Still with no oven, probably for a couple more days; I am turning to soups. I love them all. No barbecuing in the past few days. No way; it has been bitter cold.
Soups are simply satisfying one dish meals. In the summer I make gazpacho, vichyssoise, or a fruit soup. But during the winter the chowders, bean soups, onion soups are the ones that warm you up in a very special way.
I have made a different type of tortilla soup before; tonight’s tortilla soup is just that; Tortilla Soup. I hope you try it because I think you will find that it is so easy to prepare; probably the ingredients are in your kitchen already.
Tortilla Soup
8 1/2 cups of chicken broth (I used organic low sodium)
1 (14 1/2-ounce) can Cajun-style stewed tomatoes. I could not find any so I used the Italian style ones.
4 or 5 tablespoons of fresh lemon juice
2 garlic cloves, pressed
2 teaspoons chili powder (more if you want to)
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups chopped cooked chicken ( I bought chicken tenders and sauteed them in a frying pan)
1 can of corn, drained
2 cans of black beans, drained
1 small can of chopped green chiles
4 tablespoons half and half
2 cups shredded Chipotle Cheddar Cheese (I bought the Cabot brand and shredded it myself)
Tortilla Chips (I bought blue corn tortilla chips)
It might look like a long list but you will see how easily it is all assembled.
The first thing to do is to get a large soup pot and bring the first 7 ingredients to a boiling point.
Reduce heat.
If you have not yet cooked the chicken then quickly sautee in a frying pan with a little bit of oil and a pat of butter, and cut to bite size pieces.
If you had your chicken already cooked then add it with the rest of the ingredients, using just 1 cup of the cheese (the other cup for garnish), and hold the tortilla chips for garnish, as well.
Make sure the soup is nice and hot; serve it garnished with crumbled tortilla chips and cheese.
Serves about 6 people.
Hope you like it. Remember to make it your own by adding a little more of this or a little less of that.
Talk to you later….
December 24th, 2010
It was cold today in Rehoboth. It is so nice to have the town to yourself. I stopped at Silver Lake to see the ducks. Silver Lake is a waterfowl refuge. They were there pretty much taking a break during their yearly migration; such a long journey.
My Christmas dinner turned out easier than I thought. The oven decided to stop working. Well, on with the charcoal and barbecuing is what we did. It was different but we enjoyed it just as much. Probably even better.
Have a wonderful Christmas.
And to all a good night…..
December 12th, 2010
Guests, family, Thanksgiving, friends and now the rest of the Holidays are around the corner. My holidays are quiet this year and believe me, I think I like it that way. I am so laid back that I have not put up a single decoration yet. There is still time, though.
My recipes reflect my moods during the holidays. You read my posts about the Turducken and the sides dishes during Thanksgiving; now I want roast beef, lobster and crab imperial.
Crab Imperial is such an easy dish to prepare for company. Well, you better check that no guests have a seafood allergy. I am going to give you the Crab Imperial recipe that I have. I doubled it the last time I made it and I also put it in a casserole dish. I had big eaters that evening and they thoroughly enjoyed it.
Crab Imperial
1 lb. backfin crabmeat
4 tablespoons mayonnaise
6 tablespoons cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
4-6 drops Tabasco sauce
2 slices of bread, crumbled
butter
Paprika
Pre-heat oven to 400 degrees.
Pick crabmeat well. Mix mayonnaise, cream, mustard, Worcestershire, Tabasco together until smooth.
Add bread. Fold crabmeat in gently.
Place in a casserole dish and pat it smooth. Dot with butter and sprinkle with paprika.
Bake for about 20 minutes. If you double it then bake for a little longer; you want it hot and and a little toasted on top.
I made this recipe a couple of days before Thanksgiving. I also served it with polenta on the side, and a colorful salad.
Serves 4; doubled, serves 6 or a few more depending on your company.
Remember to make it your own and enjoy it…..talk to you later….
November 18th, 2010
The doorbell rang today and I was so surprised to receive my Turducken so fast. You see from time to time I like a little variety for my Thanksgiving dinner.
About four years or so ago I cooked my first Turducken. I heard about it from friends and immediately ordered it from a company in Louisiana. I love Cajun food and The Cajun Grocer is located in Lafayette, Louisiana. Their website is www.cajungrocer.com. The tel. is 888-272-9347. I have even given it as presents for the holidays; besides being delicious, it is also a conversation piece.
Cajun cuisine is the rustic cuisine of Louisiana with locally available ingredients; so many culinary influences are detected in cajun dishes.
If you don’t like turkey, chicken or duck then you will probably be bored to tears with this post.
And, what is a Turducken? It is a semi-boneless turkey that is stuffed with a deboned chicken or hen, that is also stuffed with a deboned duck breast.
A layer of Cajun dressing is placed between each bird. The juices from the duck and the creole pork stuffing (the one I ordered) will really add flavor to the turkey.
Since the turkey is semi-boneless, you can slice it in such a way that you get the advantage of the 3 meats. Slice it like you are slicing meatloaf.
The Cajun Grocer has a variety of stuffings. Of course, this year, I sent them an e-mail because I wanted to know which Turduckens were gluten-free. They immediately informed me that they had 3; the seafood, the vegetable and the creole pork. I chose the pork. It is now in my freezer and 48 hours prior to cooking I will defrost it in the refrigerator. I will just have to plan what side dishes to add this year.
Check the www.cajungrocer.com because they have so many other foods available for immediate shipping; gumbo, gulf shrimp, boudin, crawfish and so much more. Recipes are also available and even music.
Yes, Zydeco which is Cajun and Creole music combined from Southwest Louisiana. It is quite good.
I am looking forward to Thanksgiving this year. I like to be home on such a special day; to give thanks for everything we have. I like a gray day; windy and cold.
I have had Thanksgiving dinner at a restaurant and really did not enjoy it at all. It’s just not the same.
So, Turducken vs. Turkey? It is just a matter of taste…and who’s coming for dinner.
The other thing I will enjoy doing this year, on Friday or Saturday, after Thanksgiving is going to the Artists Studio Tour in southeastern Sussex County; the towns of Bethany Beach, Ocean View, Frankford, and Dagsboro. Both days from 10:00 a.m. until 4:00 p.m.
This is the 16th Annual Artists Studio Tour, which is a self guided tour of the studios of 15 of Delaware’s most talented artists and artisans. They graciously open their studios to the public and are there for you to ask questions and see what they are all about.
For more information, please visit www.artstudiotour.com.
Have a good one!!….Talk to you later…
November 17th, 2010
The other day when I was walking Addy, my pooch, I saw Sue who was walking hers. My neighborhood is a walking paradise; you can walk the distance or just a mile.
While catching up on our families Sue mentioned that she was going to Brenda’s for a jewelry party. I told her I would think about it. To tell you the truth I usually don’t go to those parties because they remind me of Tupperware parties.
That party was last night. And, even though I had told Sue I was going, by the time 4:30 p.m. arrived I was lethargic. As it got darker and more rainy I thought about not going. Lazyness, really.
But, I rebounded and off I went with Sue, picking up Jody on our way to Brenda’s. It was such a nice pleasant evening. Getting together with some old friends and making new ones along the way.
I had not idea what kind of jewelry it was going to be or the set up, etc. etc. I had never been to one. But, once I stepped into Brenda’s house I knew that a post to my blog was a must, especially, at this time of the year.
It really was more like a cocktail party where tables, counters and window sills were set up with jewelry, perfectly displayed. Whether you want to admit or not, we, women love it.
The name of the company is Stella & Dot. The company’s headquarters are in Burlingame, California. The website is www.stelladot.com.
The founder of the company is Jessica Herrin. She was a co-founder of WeddingChannel.com and has taken direct sales to another dimension.
The name of Stella & Dot comes from the grandmothers; “honoring that generation of women who crossed oceans, rolled up their sleeves, won the vote, raised kids, went off to work, and did it all with style and grace”.
Holly Gilmartin was the Stylist. She had been given a pair of earrings as a gift; wanted to know more about the company and what becoming a stylist entailed. Well, this is her job now; times have changed and so have businesses and the way we approach them or they approach us, the consumers.
If you would like to get in touch with Holly to either purchase an affordable indulgence, have her set up a party, or just for basic information, then e-mail her at hollygil@verizon.net. Holly has a marketing, retail and merchandising major and she is young and full of energy, friendly and refreshing.
I slowly tried everything they had available on display. The pieces were truly wearable. Well made with a good weight to them. Some of it was edgy and some was very feminine.
And, some pieces made a statement and were practically an outfit by themselves.
One collection was very verstile with mix and match chains, strands and brooches. It is called La Coco Collection. It is a 3 in 1; unclip to create a bracelet, necklace and brooch. They had it in gold plated and silver plated.
The brooches could be either a pin on your lapel or necklace.
The bracelets had a hinge closure with a magnet to fit small to medium wrists and were made out of resin.
The colorburst enamel cuff was bold and hand painted, gold plated in turquoise and ivory.
I was looking at a charm bracelet that was very colorful. It was called the Bloom Charm Bracelet. It came with an ivory charm with a center of Czech crystals. Then you could add more charms to it. The basic price was $39.
The Metropolitan Mixed Chain Necklace was a “menagerie of street chic chains accented with 4 unique vintage brooches that mix CZ, glass eads, mixed metals and faceted stones”. It had a toggle closure.
Bib Necklaces are so in style at the moment and this one was a hand-embroidered bib with shimmering glass beads, faux pearls and Swarovski crystals. Silk rosettes and ribbon tie closure. The cost? $198.
One necklace I thought looked pretty because of the combination of wood and hand painted turquoise enamel was sort of overlooked by some, but it really was pretty; warm wood with hand knotted silk thread.
Once an ordered is place and paid for it will be sent to your home or business in a matter of days. The packaging is beautiful, as well.
Oh, I almost forgot that there is a whole line for young girls, as well.
It really was a very enjoyable evening. Women….we are too much….talk to you later….
 
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