FAREWELL to FEBRUARY ~ NATIONAL GRAPEFRUIT MONTH

Cheers!

===

SEA BREEZE COCKTAIL

(for each cocktail)

*

2 ounces vodka

1/3 cup fresh grapefruit juice

1/3 cup cranberry juice

lime wedge

Shake vodka, grapefruit juice and cranberry juice. Strain over tall highball glass filled with ice. Finish with lime wedge.

=====

~ Ruby red grapefruit

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GRAPEFRUIT AND AVOCADO SALAD

(8 servings)

4 large ruby red grapefruit

4 ripe avocados

1 bunch baby spinach

1 thinly sliced red onion

Divide grapefruit into sections. Slice avocado into 1/2-inch strips. Toss together to prevent avocado from discoloring. Keep airtight until serving time.

To serve: Place spinach on plate. Arrange alternate grapefruit and avocado slices. Top with red onion. Sprinkle with Poppy Seed Dressing. Serve with SPICY PEPPERED WHITE~CHEDDAR MUFFINS.

POPPY SEED DRESSING

1/3 cup sugar

1 tsp. dry mustard

pinch salt

1/3 cup white wine vinegar

2 Tbsp. chopped green onion

1 cup vegetable oil

2 Tbsp. poppy seeds

Place sugar, mustard, salt, vinegar & chopped onion in blender. Slowly blend in oil. Stir in poppy seeds.

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PEPPERED WHITE~CHEDDAR MUFFINS

2 cups unbleached flour

1 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. coarsely ground pepper

1 cup shredded white cheddar cheese

1 1/4 cups milk

1 large organic egg

2 Tbsp. vegetable oil

• Stir together first 6 ingredients in large bowl; make well in center.
• Stir together milk, egg, and oil until blended. Add into well of dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins, filling two-thirds full.
• Bake at 400-degrees for 18-20 minutes or until golden. Cool in pans 2 minutes before removing. Serve warm with plenty of sweet butter. (1 dozen)

GOOD GRIEF! FORGOT YESTERDAY ~ NATIONAL PISTACHIO DAY

National Pistachio Day

~ a fun day missed!

(More trivia from the below site)

http://www.holidayinsights.com/moreholidays/February/pistachioday.htm

*

"National Pistachio Day is a nutty day. You can celebrate National Pistachio Day by eating them, and learning more about them. We're going to help with the learning part ... read on.

Nutty Pistachio Facts:

Pistachios grow on trees. They are native to the Middle East. Its a long wait to get the first nut. A pistachio tree takes 7-10 years to mature. California is the major producer in the U.S. Pistachios are harvested in September by machines that shake the trees. It less than a minute.
The red dye is added to the nuts is only due to consumer demand for the color. Its open hull is unique. The nut is ripe when the hull splits open. People in the Middle East call it the "smiling nut" and in China its called the "happy nut". Pistachios are nutritious, so eat them up! Celebrate today by eating Pistachios. They are great plain as a snack, in ice cream, and in a wide range of desserts. "

~ Garden primrose

(February flower of the month)

777777777777777

DELICIOUS PISTACHIO CRUSTED BAKED FISH

(4 servings)

(Whitefish, salmon, swordfish, snapper, grouper, etc.)

4 thick boneless fish fillets

4 tsp. extra-virgin olive oil

freshly cracked black pepper

juice of 1 lemon

4 ounces sweet butter

6 Tbsp. finely chopped pistachios

1/3 cup panko bread crumbs

2-3 Tbsp. chopped green onions

1 Tbsp. chopped parsley

Preheat oven to 400-degrees. Line baking sheet with foil. Spray with Pam. Place fish (skin side down) and lightly massage with olive oil. Sprinkle with cracked pepper.

Melt butter and combine with lemon juice, pistachios, green onions and parsley. Fold in panko crumbs. Pat evenly over fish fillets. Bake 12-14 minutes, depending on thickness. Serve with lemon wedges and favorite slaw.

EASY MONDAY NIGHT LENTEN SUPPER ~ RED WINE-TOMATO PASTA

PRIMROSE ~ FEBRUARY FLOWER of the MONTH

RED-WINE TOMATO PASTA

3 Tbsp. extra-virgin olive oil

3 minced cloves fresh garlic

3/4 cup red wine

1 (28-oz) can diced Italian tomatoes

2 heaping Tbsp. chopped fresh basil

1 heaping Tbsp. chopped fresh oregano

1 tsp. sugar

freshly ground black pepper

1 (12-oz) package good spaghetti (try whole wheat pasta)

1/2 pound shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese

slivers of freshly chopped basil

Saute garlic in hot oil over medium heat until browned, about 1 minute. Carefully add wine and next 5 ingredients. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Cook pasta according to directions. Drain. Stir in mozzarella cheese & Parmesan cheese. Toss to coat. Pour 1/2 tomato sauce over pasta, reserving some for top. Toss and serve with additional grated Parmesan cheese and slivers of chopped fresh basil.

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WHITE WINE-TOMATO & CLAM PASTA

Prepare sauce as above substituting dry white wine like a Pinot Grigio for red wine. Just before serving, add 12-ounces of chopped clams to tomato mixture.

SIMPLE SUNDAY NIGHT SUPPER ~ BEEF BOURGUIGNON

WEATHER REPORT: WIND ~ SLEET ~ SNOW

"Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner."

~ Julia Child

__________________

BEEF BOURGUIGNON

3 pounds chuck or sirloin tip cut into large cubes

1/2 pound diced bacon

1/3 cup flour

5 Tbsp. butter

3 Tbsp. extra-virgin olive oil

salt & cracked black pepper

1 coarsely chopped onion

3 cloves coarsely chopped garlic

1/4 cup cognac

2 diagonally sliced carrots

1 pound sliced mushrooms or small mushroom caps

1 heaping tsp. thyme

1 heaping tsp. marjoram

24 small pearl onions

3-4 cups good Burgundy wine

juice of 1 lemon

1 bay leaf

freshly chopped parsley

• Brown diced bacon. Remove with slotted spoon and set aside.
• Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside.
• Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Add wine and lemon juice. Heat but do not boil.
• Transfer meat to casserole and top with carrots, mushrooms, pearl onions, and bay leaf. Sprinkle with thyme, marjoram, and additional salt & pepper. Gently combine all. Top with bacon.
• Cover and bake about 2 hours in 350 º oven. If needed, add additional wine while baking. (Serves 6-8)

Garnish with fresh chopped parsley. Serve with crusty French bread and pair with good Burgundy.

WHO KNEW? TODAY IS NATIONAL TORTILLA CHIP DAY!

National Tortilla Chip Day

http://holidayinsights.com/moreholidays/February/tortillachipday.htm

(the following trivial info is from the above website)

When : Always February 24th

Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, that's okay because today is National Tortilla Chip Day. Just a few decades ago, Americans seldom ate Corn Chips and Salsa. It's popularity has grown immensely. Today is a tribute to that rising popularity of one of America's favorite munchies. Did you know? The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin. Celebrate National Tortilla Chip Day with a handful of crunchy, tasty corn chips and your favorite salsa or dip.

TRINI & CARMEN'S FAMOUS NACHO RECIPE

~ A treasured recipe published Sunday, May 4, 1997 in THE ECCENTRIC

1/4 to 1/2 pound ground beef

1/2 cup diced Spanish onions

1-2 cloves of fresh garlic, diced

1/2 tsp. cumin

1/4 tsp. oregano

salt & pepper to taste

1 (16-oz) can whole tomatoes

NACHO CHIPS

8-16 ounces Muenster Cheese

Optional ingredients:

Diced green peppers, diced onions, fresh tomatoes, Spanish rice, seafood, beans, mushrooms

Brown ground beef and add Spanish onions. Cook 15-20 minutes over low heat. In blender, puree the garlic, cumin, oregano, canned tomatoes, and salt. Add this mixture to the ground beef. Cook for 5 minutes and then simmer for 20 minutes on low heat.

On a pizza pan, layer macho chips, seasoned ground beef, cheese and any of the optional items you desire. Broil for 5 minutes to melt the cheese. Do not microwave.

(Recipe compliments of Rudy Martinex, owner of Trini & Carmen's)

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FRESH TOMATO SALSA

(great on nachos, chicken, or TORTILLA CHIPS)

1 pound large seeded & diced ripe plum tomatoes

1/4 cup chopped green onions

1/4 cup finely chopped white or red onion

1/4 cup chopped cilantro

1 Tbsp. fresh oregano

2 cloves minced garlic

2 Tbsp. finely diced & seeded jalapeno pepper

juice of a fresh lime

salt & freshly ground black pepper to taste

Combine all ingredients. Cover loosely and allow flavors to blend at room temperature.

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PERFECT MARGARITA

(2 cocktails)

9 ounces Cuervo Gold tequila

3 ounces fresh lime juice

1 1/2 ounces Triple Sec

coarse ground salt

2 lime wedges

crushed ice

Rub rims of 2 margarita glasses with the lime wedge. Dip in salt. Shake tequila, lime juice, Triple Sec in cocktail shaker with crushed ice. Strain into glasses and garnish with lime slice.

FRIDAY NIGHT FISH FEAST ~ MACADAMIA NUT CRUSTED FILET of RED SNAPPER (with Papaya Salsa)

IS EVERYONE IN FLORIDA FOR WINTER BREAK?

PRETEND YOU ARE TOO ...

MACADAMIA NUT CRUSTED FILLET of RED SNAPPER

(with Papaya Salsa)

~ from Maison & Jardin (Altamonte Springs, Florida)

"Very easy, very elegant. This is one of our favorite methods of preparing snapper."

6 6-oz. red snapper fillets, American preferred

2 cups fresh white bread crumbs

1/2 cup Macadamia nuts, chopped medium fine

2 tsp. melted butter

1/3 cup good quality mayonnaise

pinches of salt & pepper

1/3 cup melted butter

1 Tbsp. water

Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets. Top with crust mixture and season with salt & pepper.

Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6)

PAPAYA SALSA

1 fresh papaya, peeled & diced

1 lime, juice only

3 Tbsp. finely chopped red onion

5 sprigs chopped fresh cilantro

3 Tbsp. extra-virgin olive oil

Blend all ingredients together and allow time for flavors to marry.

Wine pairing: Choose your favorite Chardonnay*

*Chardonnay In the '80s it became de rigeur to ask for "a glass of Chardonnay" in a restaurant and passé to simply request "a glass of white wine." Chardonnay is the most popular wine in America for a reason: It's cold, fruity and easy to drink. It's pleasant with just about any dish involving cheese, eggs, fish or fowl. Winemakers have divided into two camps over the style of Chardonnay; one school of thought emphasizes the high-toned, steely, fruitlike qualities of the wine with little or no use of oak, while the other emphasizes barrel and malolactic fermentation in addition to the fruit characteristic, which lends the wine a rounder, buttery taste. Benchmarks for Chardonnay are (rich and extracted) white Burgundies and (steely and crisp) Chablis. There are fine Chardonnays from just about every region, including Napa, Sonoma, Mendocino, Monterey, Santa Cruz, Santa Barbara and New York.

http://www.novusvinum.com/index.html

JOE'S CREAMED SPINACH

~ from Joe's Stone Crab Restaurant ( Miami Beach, Florida)

( serves 4)

2 10-oz. boxes frozen, chopped spinach - thawed

1 1/2 cups light cream (or 3/4 cup each heavy cream & milk)

1 tsp. salt

1/4 tsp. nutmeg, or to taste

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

Gently squeeze spinach, discarding excess water. Place in saucepan and cook over low heat, stirring constantly for 5 minutes until it just begins to become tender but still bright green. Add cream, salt & nutmeg and simmer for 5 minutes until cream has bubbled and reduced slightly.

Meanwhile, melt butter in small skillet; add flour and cook over low hear, stirring for 3-4 minutes, until creamy and smooth but still bright green. Correct seasoning and serve hot.

KEY LIME CHEESECAKE

~ from Criolla's (Grayton Beach, Florida)

"This cheese cake has a very special crust made with ground, roasted Macadamia nuts, which are then covered with melted semi-sweet chocolate. The results are heavenly."

CRUST:

1 1/2 cups ground roasted Macadamia nuts

1/4 cup granulated sugar

4 Tbsp. unsalted butter

2 oz. semi-sweet chocolate

Grease inside and paper line bottom of a 10-inch springform pan. Slowly melt chocolate over low heat in double boiler. Keep warm but do not overheat. Using an electric mixer, combine ground nuts with sugar and melted butter. Press mixture into bottom of pan using back of a large metal spoon. Spread a thin layer of melted chocolate over crust, using pastry brush. Set in refrigerator so chocolate hardens.

FILLING:

3 lb. soft cream cheese

3 cups granulated sugar

9 whole eggs

1 Tbsp. vanilla extract

1 cup key lime juice

2 cups toasted unsweetened coconut

(found in health food or gourmet stores)

Break up cream cheese and place in mixer bowl. Beat cream cheese until smooth and creamy. Scrape down bowl with rubber spatula. Continue mixing, gradually adding sugar. In separate bowl, add vanilla to eggs. Slowly add egg mixture, one egg at a time to the creamy mixture. When eggs are incorporated, scrape bowl and continue mixing until smooth. Stir in key-lime juice. Pour into springform pan, leaving abut 1/8-inch space from the top. Place in roasting pan and fill pan with enough water so that it comes halfway up side of cake pan. Bake in pre-heated 400-degree oven for 25-30 minutes. Reduce temperature to 350-degrees, turn pan and bake for 40-45 minutes. Turn on final time and continue baking for another 40 minutes. Remove from oven and cool. Cover with plastic wrap and refrigerate overnight. Next day, unmold cake and garnish sides of cake with toasted unsweetened coconut. Cake must be refrigerated. (Yields 12 servings).

Note: Since 2 of the recipes require Macadamia nuts, consider purchasing at Costco were they have large cans, reasonably priced.

CELEBRATE GEORGE'S BIRTHDAY with 'FLAMING' CHERRIES JUBILEE

"Father, I cannot tell a lie, I cut the tree."

(Anecdote of Washington, as a boy, confessing to his father Augustine Washington that it was he who had cut a cherished cherry tree.)

~ Wikiquote

_________________

~ George Washington

__________________________

CHERRIES JUBILEE

~ adapted from Winterthur's Culinary Collection

*

4 tsp. lemon juice

1/3 cup sugar

1 cup cherry syrup (from canned cherries)

3-4 Tbsp. sifted cornstarch

1 1/2 cups pitted & drained Bing cherries

1 tsp. grated lemon peel

1/4 tsp. almond extract

1/2 cup cherry brandy, divided

toasted slivered almonds

Combine lemon juice, sugar, and cherry syrup in saucepan or wow a crowd over a chafing dish. Stir over high heat until mixture is well blended. Gradually stir cornstarch into mixture until sauce is thick and clear. Reduce heat. Add drained cherries, lemon peel, almond extract, and 1/4 cup brandy. Simmer for 2 minutes, stirring constantly. Remove from heat and keep warm. Just before serving, pour 1/4 cup brandy over mixture. Ignite without stirring. When flame subsides, serve over generous scoops of good vanilla ice cream and/or cake. Sprinkle with toasted almonds. (Serves 6)

ASH WEDNESDAY ~ Fast and Abstain

I said to myself: As for the children of men, it is God's way of testing them and of showing that they are in themselves like beasts. For the lot of man and of beast is one lot; the one dies as well as the other. Both have the same life-breath, and man has no advantage over the beast; but all is vanity. Both go to the same place; both were made from the dust, and to the dust they both return.

~ Ecclesiastes 3:18-20

(The New American Bible)

IT'S PACZKI DAY! ~ "FAT TUESDAY"

FROM THE BEAUMONT HOSPITAL PRESS ROOM:

A FAT TUESDAY PACZKI PACKS A POWERFUL PUNCH

For those Americans still sticking to their New Year's resolution to diet, the first real test of the year is on its way. Over the next few days, people will be swarming bakeries around the country for their favorite Fat Tuesday treat-- the paczki (pronounced POONCH-key).
Dr. Peter McCullough says that people have to be disciplined on Fat Tuesday.
"They certainly can wreck a person's commitment to a diet," says Peter McCullough, M.D., Medical Director of the Beaumont Weight Control Center. "A typical five ounce paczki contains about 420 calories, 25 or more grams of fat, and is loaded with refined carbohydrates which are directly converted into fat."

The paczki are rich pastries similar to donuts. They are made from richer dough and are typically filled with jelly, preserves, custard or prune butter. Traditionally, they are eaten the day before Lent begins. The annual Fat Tuesday event was brought to North America by Polish Catholics who emptied their pantries of lard, eggs and sugar in anticipation of the 40-day Lenten period.

Dr. McCullough says the deep-fried paczki dough soaks up fat like a sponge. After eating a couple of these glorified donuts, the name "Fat Tuesday" is really apropos. It's exactly what the eater will be filling his body with fat! ..."

------------------------------------------------------------------

~ Content

___________________________________________________

SPAGHETTI CARBONARA

(Like the Romans, you can omit the cream but on this "Fat Tuesday" ~ Why?)

1 pound spaghetti or linguine

2 Tbsp. extra-virgin olive oil

6-8 ounces pancetta or crisp bacon

1 chopped red or yellow onion

2 plump minced garlic cloves

4 eggs

1 cup heavy cream

1 cup grated Parmesan cheese

1 tsp. freshly ground black pepper

grated Parmesan cheese for topping

1. Cook pasta in large pot of rolling heavily salted water until tinder but still firm about 8 minutes.
2. Meanwhile, heat olive oil over medium heat. Add onion and garlic, cooking until soft. Add pancetta and cook until lightly browned. (If using bacon, reduce olive oil).
3. Beat eggs with cream in large bowl until blended. Stir in Parmesan cheese & pepper. Drain pasta and pour into bowl with egg-cream mixture. Toss. Add pancetta or bacon & drippings.Toss again to coat well. Serve immediately, passing cheese and more freshly ground pepper & a loaf of crisp garlic bread. (serves 4-6)

=========================

CANNOLI with HAZELNUT CREAM

1 cup toasted & coarsely chopped hazelnuts

1/4 cup toasted & coarsely chopped natural pistachio nuts

2 cups heavy cream

1/2 cup sugar

1 tsp. vanilla

6 crisp cannoli shells (Italian specialty shelf at market)

Confectioners' sugar

Whip cream with chilled beaters in chilled bowl, 2-3 minutes or until thick. Beat in sugar & vanilla. Fold in hazelnuts & pistachios. Stuff cannoli shells with nut cream. Serve cold, topped with light dusting of sifted confectioners' sugar.

PRESIDENT'S DAY (in honor of George Washington)~MICHIGAN CHERRY SOUP/ CHICKEN & WILD MUSHROOM STRUDEL with DRIED CHERRIES/CHERRY-ALMOND GLAZED PORK

~ YOSHINO CHERRY BLOSSOMS

MICHIGAN CHERRY SOUP

~ from The Bountiful Arbor

"This soup is a beautiful pink color; it's as lovely to look at as it is delicious for either a first course or a dessert."

3 cups cold water

1 cup sugar

2-3 cinnamon sticks

1 1/2 pounds fresh or frozen stemmed and pitted tart cherries

1 Tbsp. cornstarch

2 Tbsp. water

3/4 cup dry red wine

1/4 cup heavy cream

1. In stockpot over medium heat, mix water, sugar, and cinnamon sticks. Boil until sugar dissolves. Add cherries and simmer 35 minutes (10 minutes if cherries are canned). Whisk cornstarch with water; whisk into soup mixture. Boil 2 minutes or until thick. Cool in refrigerator several hours or overnight.
2. Before serving, stir in red wine and cream and remove cinnamon sticks. If desired, add more wine to taste to reduce sweetness. Garnish with a white or purple flower. (serves 4-6)

CHICKEN and WILD MUSHROOM STRUDEL with DRIED CHERRIES

~ from The Bountiful Arbor

"Truly Michigan."

3/4 cup butter, divided

4 Tbsp. flour

2 cups chicken stock

1/2 cup heavy cream

1 tsp. crushed, fresh rosemary

2 cups diced cooked chicken

1/2 cup diced wild mushrooms

1/2 cup dried Michigan cherries

Phyllo dough, thawed

Sour cream

Rosemary

1. Preheat oven to 350 degrees. Combine 4 Tbsp. butter & flour in saucepan. Cook over low hear for at least 5 minutes. Slowly add stock, cream, and rosemary. Simmer for at least 10 minutes. Add chicken, mushrooms, and cherries.
2. Melt remaining butter. Using pastry brush, butter 3 sheets of phyllo dough layering one on top of the other. Place a layer (2-inches wide x 1-inch thick) of chicken mixture on phyllo dough, approximately 3-inches from left side of the dough, leaving 1 1/2-inches at either end of dough. Fold dough from left side over filling. Fold ends over filling. Roll remaining dough around filling, brushing lightly with butter to seal as needed. Repeat with remaining phyllo and chicken mixture.
3. Bake for 15-20 minutes or until golden on top. Serve immediately with a dollop of sour cream and a sprig of rosemary. (Serves 8)
   

CHERRY~ALMOND GLAZED PORK

~ 40 year old recipe

4 pound boned, rolled & tied pork loin roast

(or pork tenderloins)*

1 12-oz jar cherry preserves

2 Tbsp. light corn syrup

1/4 cup red wine vinegar

pinch salt & cracked pepper

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 cup slivered almonds

1. Rub roast with salt and pepper. Place on rack in shallow baking pan. Roast, uncovered in slow oven (325-degrees) for about 2 hours. (If using tenderloins, bake about 20-30 minutes total or grill on medium heat approximately 7 minutes on each side, basting last 5 minutes with sauce).
2. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg, and cloves. Heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.
3. When meat has roasted, spoon enough hot cherry sauce over to glaze; return to oven for about 30 minutes, basting frequently. (Serves 8)

OLD MISSION TAVERN CHERRY COBBLER

~ Old Mission Tavern

1/2 cup butter

2 beaten eggs

4 tsp. baking powder

1 cup milk

1 cup sugar

1/2 tsp. salt

2 cups flour

1 quart pitted, sugared cherries

1. Cream butter in bowl; add sugar and the beaten egg. In another bowl, mix salt & baking powder well with flour. Alternately add flour mix & milk to egg batter mixture.
2. Put mixture in 9x13-inch pan and top with sugared cherries. Bake at 350 degrees for 45 minutes. Cherries will sink to bottom and crust will form on top. (Serve with good vanilla-bean ice cream),

FRIDAY NIGHT FISH FEAST ~ GRILLED SUN-DRIED TOMATO SALMON

GRILLED SUN-DRIED TOMATO SALMON

1 1/2 lbs. salmon fillets

4 Tbsp. finely chopped fresh parsley

4 Tbsp. finely chopped sun-dried tomatoes

1/4 cup extra-virgin olive oil

8 finely chopped garlic cloves

sea salt & freshly ground black pepper

Combine tomatoes, parsley, olive oil and garlic. Spread over fish. Cover and marinate several hours or overnight. Remove from marinade, let rest at room temp and grill, covered, on high for about 7 minutes (depending on outside temp and thickness) until slightly opaque. Don't overcook!

Serve with crunchy Romaine salad filled with chopped red, yellow and orange peppers & thinly sliced red onion. Top with sliced black or Kalamata olives and sprinkle with feta cheese. Drizzle with favorite dressing.

TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

Don't look back ~ Forget yesterday ~ Enjoy a 'guilt-free' dinner

_______________________________

~ Oriental lily

____________________________

TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE

~ adapted from The Common Grill Cookbook

12 cups Mesclun salad greens mix

Sweet Balsamic Vinaigrette

2 roasted & julienned red peppers*

2 roasted & julienned yellow peppers*

* Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane.

3 grilled & sliced Portobello mushrooms *

* Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich)

Garlic Croutons

24 pitted Kalamata olives

6 Tbsp. sun dried tomatoes

Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates.

Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, Kalamata olives, and sun dried tomatoes.

(serves 6)

========================

SWEET BALSAMIC VINAIGRETTE

1 1/2 cups olive oil

1/2 cup white balsamic vinegar

2 tsp. minced garlic

2 Tbsp. sugar

2 Tbsp. dry mustard

2 tsp. kosher or sea salt

1 tsp. cracked black pepper

Combine all ingredients in bowl and mix thoroughly. Refrigerate until ready to serve.

=====================

GARLIC CROUTONS

Sizzle 3 minced cloves garlic in 6 Tbsp. extra-virgin olive oil. Add 6 cups firm bread (good wheat & hearty white). Toss and slightly brown. Pop in 350 degrees oven until toasted and dry, stirring often.

SWEETS for your 'SWEETIE' ~ STRAWBERRY OMELET & FROZEN WHITE CHOCOLATE PIE with RASPBERRIES

STRAWBERRY OMELET

1 pint washed, hulled & halved strawberries

2 Tbsp. sugar

2 Tbsp. strawberry preserves

6 eggs

salt to taste

dash white pepper

2 Tbsp. water

2 Tbsp. unsalted butter, divided

2 Tbsp. sour cream

powdered sugar

Place all but 6 strawberries in a small bowl. Sprinkle with sugar. Let rest for 15 minutes. Toss with preserves and set aside. Beat eggs, salt, pepper and water until color is even. Heat 1 Tbsp. butter in skillet over medium heat. Turn half of the eggs into pan and as mixture cooks on bottom and sides, lift sides with spatula so egg on top will penetrate cooked surface and run under. When eggs are soft and thickened, about 3 minutes, add half of strawberry mixture and 1 Tbsp. sour cream to one side of omelet. Fold side without berries to cover side with berries. Let cook until egg is set, about 2-3 minutes. Repeat process with remaining 1 Tbsp. butter, etc. Garnish cooked omelets with whole reserved strawberries sprinkled with sifted powdered sugar. Serves 2-3.

FROZEN WHITE CHOCOLATE PIE WITH RASPBERRIES

Almond crust:

9 ounces (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 ounces 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

Chocolate Truffles

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 int 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. Serve with Chocolate Truffle on side.

(8 servings)

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CHOCOLATE TRUFFLES

(2 dozen)

6 ounces good semi-sweet chocolate

3 Tbsp. butter

3 Tbsp. powdered sugar

2 egg yolks

cocoa

Melt chocolate over double boiler. Add butter and sugar. Remove from heat and incorporate yolks, one at a time, beating well after each. Pour into bowl and let rest for 12 hours in cool, dry place (not refrigerator). Shape into 1-inch balls. Roll lightly in cocoa.

Chocolate almond: Insert 1 whole toasted almond inside each ball. Roll in 1/2 cup finely chopped almonds.

ISN'T IT ROMANTIC ? ~ HEARTS of PALM and ARTICHOKE SALAD

~ Enjoying the Moment

_______________________

HEARTS OF PALM & ARTICHOKE SALAD

1 (14-ounce) can drained and sliced hearts of palm

1 (14-ounce) can drained and quartered artichoke hearts

1 chopped red pepper

1 chopped yellow pepper

10 halved pimento-stuffed olives

1 small can chopped black olives

1 head Boston lettuce

2 hard boiled eggs, quartered

1 pint (halved) grape tomatoes

Combine first 6 ingredients. Add Vinaigrette Dressing and refrigerate one hour before serving. Arrange on bed of lettuce and garnish with egg and grape tomatoes.

VINAIGRETTE DRESSING

3 Tbsp. extra-virgin olive oil

3 Tbsp. vegetable oil

3 Tbs. white wine or white balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. sea salt

1/2 tsp. fresh cracked pepper

Combine all ingredients in a jar and shake vigorously.

'THE GLORIOUS OYSTER' ~ OYSTERS ROCKEFELLER SOUP

"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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OYSTERS ROCKEFELLER SOUP

~ adapted from COOKS.COM

1 pint fresh shucked oysters (drained & liquor reserved)

1 lb. fresh stemmed spinach

1 1/2 cup chicken stock or canned broth

4 Tbsp. butter

1 small minced onion

2 garlic cloves, minced

1 rib finely chopped celery

2 c. half & half or light cream

3 tbsp. Pernod

1/4 c. freshly grated Parmesan or Romano cheese

1 1/2 tsp. anise seed

1/2 tsp. salt

1/8 tsp. freshly ground pepper

Lemon slices for garnish

Or use 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry. If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Place the fresh or frozen spinach in a food processor and turn the machine on and off until finely chopped.

In a large saucepan, melt 4 Tbsp. butter over moderately high heat. Add the onion, garlic and celery and cook until softened, about 5 minutes. Stir in the remaining chicken stock, oyster liquor and the spinach. Slowly add the half & half and mix well. Simmer the soup for 8 minutes, stirring constantly to blend the flavors.

Add the Pernod and cook for 2 minutes. Stir in the cheese, anise seed, salt and pepper and simmer for 2 minutes longer. Remove from the heat and add the oysters. Garnish each serving with additional freshly grated cheese topped with a slice of lemon.

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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."

Ernest Hemingway ~ A Moveable Feast