THYME FOR A 'ROMANTIC' APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

"Life without love is like a tree

without blossom and fruit."

~ Khalil Gibran

CYMBIDIUM ORCHID

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SEA SCALLOPS with RASPBERRY SAUCE

1 (10 oz.) package frozen raspberries

1 cup dry white wine

1 tsp. chopped fresh thyme

2 Tbsp. minced shallots

1 stick plus 2 Tbsp. unsalted butter

1 lb. large sea scallops 3-4/person)

sea salt & freshly ground pepper

1 pint fresh raspberries

sprigs of fresh thyme

• Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan.
• Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
• Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque.
• Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme springs and fresh raspberries. (4 servings)

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

~ Larry Mawby

~ Pop open a sassy 'provocative' blend of Pinot Noir and Chardonnay hand-picked grapes ~ M. Lawrence Sex Sparking Wine. A fun Michigan find.

'A WHITE ROSE BREATHES OF LOVE' ~ MOULES A LA MARINIERE / FROZEN WHITE CHOCOLATE PIE with RASPBERRIES

MOULES A LA MARINIERE

(Fresh mussels steamed in white wine & herbs)

~ A favorite simple romantic Valentine dinner (Julia knows)

from Mastering the Art of French Cooking

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6 quarts scrubbed and debearded mussels

2 cups light, dry white wine

or 1 cup vermouth

1/2 cup minced shallots (or green onions)

8 parsley sprigs

1/2 bay leaf

1/4 tsp. thyme

1/8 tsp. freshly cracked pepper

6 Tbsp. butter

1/2 cup chopped fresh parsley

• Bring wine to boil in 8-10 quart kettle with shallots, parsley, bay leaf, thyme, cracked pepper and butter. Boil 2-3 minutes to evaporate alcohol and reduce volume slightly.
• Add mussels to kettle. Cover tightly and boil quickly over high heat. With thumbs clamped to cover, frequently toss mussels up and down with slightly jerky motion so mussels change levels and cook evenly. In about 5 minutes the shells will swing open and mussels are done. (Discard any that are still closed.)
• With big skimmer, dip mussels into wide soup plates. Allow cooking liquid to settle for a moment (any sand will sink to bottom). Ladle liquid over mussels, sprinkle with parsley and serve immediately with crusty French bread, butter and a lightly chilled bottle of dry white wine such as Muscadet, dry Graves, or one of the Pouillys. (6-8 servings)

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FROZEN WHITE CHOCOLATE PIE WITH RASPBERRIES

Almond crust:
9 oz. (1 1 /4 cup) blanched toasted almonds
3 Tbsp. unsalted butter
2 Tbsp. light corn syrup

Grease 9-inch glass pie plate. Chop almonds into 2-3 pieces each. Transfer to bowl with butter and corn syrup. Stir and spoon into prepared plate. Press onto bottom and up sides. Freeze.

Filling:
10 oz. coarsely chopped white chocolate
3 Tbsp. unsalted butter
1/3 cup evaporated milk
3 Tbsp. creme de cacao
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 3/4 cups whipping cream
2 room temperature egg whites
2 Tbsp. sugar
1 1/4 cups raspberries

• Melt chocolate and butter with milk in double boiler over simmering water. Stir until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and paste like; stir occasionally. Blend in liqueur, vanilla and extract.
• Beat cream until stiff peaks form. Gently beat in chocolate mixture. Beat whites with clean dry beaters until soft peaks form. Add sugar 1 Tbsp. at a time and beat until stiff but not dry. Fold gently into chocolate-cream mixture. Pour evenly into crust. Freeze until firm but not hard, about 5 hours.
• Mound raspberries in center of pie leaving 2-inch border. (8 servings)

VALENTINE DAY 'RETRO' DINNER ~ INDONESIAN LAMB with PEANUT SAUCE / VALENTINE SPINACH TIMBALES

"A single rose can be my garden...a single friend, my world"

- Leo Buscaglia

~ Beauty of a single rose

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INDONESIAN LAMB with COLD PEANUT SAUCE

~ Romantic memories loom from a quite booth at the Bijou, one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce.

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2 lb. Frenched rack of lamb

3/4 cup extra-virgin olive oil

1/3 cup diced celery

1/3 cup diced onion

1 clove minced garlic

1/2 cup Dijon mustard

1/4 cup cider vinegar

3 Tbsp. curry powder

3 Tbsp. honey

2 bay leaves

2 tsp. A-1 steak sauce

1 tsp oregano

2 dashes Tabasco sauce

juice and zest of 1 large lemon

COLD PEANUT SAUCE:

1/2 cup peanut butter

1/2 cup coconut cream

2 Tbsp. soy sauce

1 1/2 tsp. Worcestershire sauce

1/4 tsp. coarse salt

dash of Tabasco

juice of 1 lemon

• In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce heat and add mustard, vinegar, curry powder, honey, bay leaves, A-1 sauce, oregano, Tabasco sauce and fresh lemon juice and zest. Simmer briefly until heated. Pour into bowl. Cover and refrigerate to allow flavors to meld.
• Transfer marinade to large shallow baking dish. Add prepared lamb, cover and marinate several hours, turning several times to coat.
• Prepare Cold Peanut Sauce. Combine all ingredients, cover and chill.
• Preheat oven to 550-degree. Drain marinade from lamb and set aside. Wrap lamb in foil, leaving meaty portions exposed. Place in greased baking pan and bake 15 minutes for medium rare, turning once and basting frequently with marinade. Serve with Cold Peanut Sauce and VALENTINE SPINACH TIMBLES. ( 4 servings)

VALENTINE SPINACH TIMBALES

~ A lovely compliment ... from Bon Appetit/February 1987

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6 1-inch squares red bell pepper, cut into heart shapes

1 3/4 lbs. stemmed fresh spinach

1 Tbsp. unsalted butter

1/4 cup minced onions

1/2 cup grated Swiss cheese

1/3 cup fresh breadcrumbs

1/4 tsp greshly grated nutmeg

1/8 tsp. cayenne pepper

3 organic beaten eggs

1/4 cup milk

1/4 cup whipping cream

coarse salt & freshly ground pepper

• Preheat oven to 350-degrees. Position rack in lower third of oven.
• Oil 6 1/2 cup timbale molds (or custard cups). Place red 'heart' pepper in bottom of each.
• Steam spinach 2-3 minutes until tender. Drain spinach and squeeze dry. Chop and set aside.
• Melt butter in heavy small skillet. Over medium heat, add onions and cook about 5 minutes until tender. Transfer to large bowl. Stir in cheese, breadcrumbs, nutmeg and cayenne. Mix in eggs.
• Warm milk and cream in heavy saucepan over low heat. Slowly beat into egg mixture. Stir in spinach. Season with salt & pepper. Spoon into prepared molds. Arrange molds in roasting pan and transfer to oven. Add enough hot water to pan to come halfway up sides of molds.
• Bake 35-40 minutes or until knife inserted in certers comes out clean. Remove from water and let stand 5 minutes. Invert onto plates. Serve immediately. ( 6 servings)

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“It's not enough to have lived. We should be determined to live for something. May I suggest that it be creating joy for others, sharing what we have for the betterment of personkind, bringing hope to the lost and love to the lonely.”

Leo F. Buscaglia1924-1998

ELEGANT & EASY ~ OYSTER-ARTICHOKE BISQUE/ WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ Elegant tulip

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OYSTER and ARTICHOKE BISQUE

“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”

~ Hector Bolitho 'The Glorious Oyster' (1960)

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1 quart oysters (drained and chopped ~ reserve liquid)

1/2 cup unsalted butter

3 minced plump garlic cloves

1 cup chopped green onions

1 cup chopped celery

1/2 cup chopped red pepper

2 (14-oz) cans drained artichoke hearts

3 Tbsp. flour

1 1/2 quarts organic chicken broth

1/2 tsp. cayenne pepper or to taste

sea salt & white pepper to taste

1 Tbsp. Worcestershire sauce

1 tsp. fresh chopped thyme

1/3 cup sherry

1-2 cups half & half

3 Tbsp. chopped fresh parsley

• In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes.Sprinkle mixture with flour and stir to coat. Gradually whisk in stock, stirring constantly until white roux is achieved.
• Season with cayenne, salt & white pepper, Worcestershire sauce and thyme. Bring to low boil and simmer covered for 30 minutes.
• Add chopped oysters, oyster liquor, sherry and parsley. Simmer for 10 minutes but do not allow bisque to boil. Stir in half & half. Taste and adjust seasoning.
• At this point, since soup improves with age, you may cool and refrigerate. Before serving, heat bisque gently over low heat. (8 servings)

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WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ This simple salad, adapted from SALADS, deserves only the 'whitest' and 'freshest' cultivated mushrooms.

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1 1/2 lbs. clean white cultivated mushrooms

(caps tightly closed around stem)

1 cup diagonally sliced chopped celery

1 Tbsp. lemon juice

freshly ground black pepper to taste

tarragon dressing

Trim ends off mushrooms and thickly slice from cap through stem. Place in salad bowl with chopped celery and sprinkle with lemon juice. Season lightly with salt & pepper. Toss gently with dressing until well-coated. Serve at once.

DIJON TARRAGON DRESSING

3 Tbsp. Dijon dressing

1 Tbsp. fresh chopped tarragon leaves (1 1/2 tsp dried)

2 Tbsp. white balsamic vinegar

4-6 Tbsp. extra-virgin olive oil

coarse salt & white pepper to taste

Whisk Dijon, chopped tarragon and vinegar together, slowly adding olive oil until incorporated. Lightly season with salt and generous amount of white pepper. Allow to rest in refrigerator before serving.

FRIDAY NIGHT SEAFOOD FEAST FOR TWO ~ BOURBON BAKED SCALLOPS

~ Feisty peony

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BOURBON BAKED SCALLOPS

~ Romantic supper for two adapted from The Connoisseur UP NORTH
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1 lb. bay scallops
2 Tbsp. unsalted butter
1/2 cup dry sherry
juice and zest from 1 lemon
1/2 cup panko crumbs
1/2 cup cooked rice
1/2 chopped Vidalia onion

6 oz. organic chicken stock

2 Tbsp. bourbon

1 tsp. Hungarian sweet paprika

pinch sea salt & freshly ground black pepper

1 Tbsp. chopped fresh parsley or chive blossoms (in season)

• Preheat oven to 400-degrees. Rinse scallops and pat dry.
• Saute onion in 1 Tbsp. butter and reserve. Melt remaining 1 Tbsp. butter in saucepan and blend in flour to make roux. Add sherry, juice of lemon and zest. Season with paprika, salt & pepper and simmer, stirring often, until thickened.
• Add bourbon and scallops.
• Spoon into two individual baking dishes and top with panko crumbs. Bake 10 minutes.
• Serve over hot rice and garnish dish with fresh parsley or chive blossoms (in season).