FAREWELL 2018! NEW YEAR'S EVE OYSTER STEW

For the French, New Year Means Good Oysters

(and this was the tradition in my home growing up)

"We are having oysters for Christmas and for New Year's Eve. The tradition is that you have to eat oysters for feast. So if there are no oysters for New Year's Eve, for instance, something is missing." (Jean Goese)

"Oysters accompanied by white wine or champagne are eaten raw in France, scrapped out of their shells with tiny forks while still alive ..." (Eleanor Beardsley)

OYSTER STEW

(Christmas or New Year's Eve Favorite)

2  pints oysters in their liquid

10  Tbsp. unsalted butter

1/2  cup flour

4-6  stalks minced celery and leaves

2-3  minced large shallots

4 - 6  cups 1/2 and 1/2 or mix of heavy cream and milk

Tabasco splashes to taste

1 cup minced fresh parsley

freshly ground black pepper and sea salt to taste

• Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard solids. Rinse oysters well under cold water.
• In medium saucepan, melt butter. Add celery and shallots and cook until slightly softened. Add flour and stir to make a roux. Reduce heat and cook mixture 2-3 minutes, stirring frequently until a bit brown looking. 
• Add strained oyster liquor and any oyster juices in bowls. Slowly add and whisk in 1/2 and 1/2. Add Tabasco and heat soup to steamy (not boil) for 15 minutes. 
• Add oysters (if some too large, chop into 'slurping'-size consistency) and simmer for 2-3 minutes or until edges begin to curl. (Don't overcook tender oysters).
• Add 1/2 of chopped parsley, adjust seasonings, and use remaining for garnish (Serves 8)

Note: At my home growing up and continued on for my adult years, Oyster Stew is also often served with another French Canadian traditional dish ...  Tourtiere (Meat Pie).

  

FAREWELL OCTOBER 'SIMPLE AUTUMN SUPPER' ~ PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors." 

~Henry Ward Beecher (1813–1887)

( October Glory ~ Hubbard Lake, MI)

PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

~  Slightly adapted from Peas And Crayons 

1  Medium spaghetti squash

2  1/2  Tbsp. minced garlic

1  Tbsp. organic olive oil (or avocado oil)

5 - 8  oz.  chopped fresh spinach

1/2  cup cream or sour cream

1  Tbsp. cream cheese

1/2  cup freshly grated parmesan cheese, plus more for topping

coarse salt & freshly ground pepper to taste

grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan)

• Pre-heat oven to 400º.
• Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash a few times with knife - so it doesn't burst - and stick squash in microwave to soften up a tad. Cook 3-5 minutes until knife slides through. Smaller squash need about 3 minutes and larger more. 
• Brush inside of squash with olive and season with salt & pepper. Place upside down on baking sheet and roast squash 30-45 minutes or longer (depending on size) until tender. 
• While squash roasts, heat olive oil in skillet and sauté garlic on medium-high until fragrant. 
• Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well. Season with salt & pepper and remove from heat.
• Once squash is done, allow to cool until easily handled and use a fork to separate and fluff the strands.
• Pour spinach sauce over each squash and stir to mix. Top with mozzarella (if desired)  and additional parmesan. 
• Can bake at 350º for 20 minutes until hot and bubbly but, finding it perfect the way it is, I never have. Can also stick under broiler to warm up!

'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

~ An ever pleasing  favorite compliments of Baker by Nature

12  oz.  soba noodles

1/4  cup sesame oil

2  Tbsp. low-sodium soy sauce

1  large thinly sliced shallot (I like more)

2  tsp. peeled and grated fresh ginger

8  coarsely chopped garlic cloves

1  lb. large shelled and deveined shrimp

zest and juice of one large lime

coarse salt to taste

3  finely chopped scallions

1/2  cup chopped cilantro

1/2  tsp. crushed red pepper

Lime wedges for garnish

• Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.
• In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.
• In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.
• In  bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.
• Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed.  

ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE

"May the road rise to meet you,

May the wind be always at your back.

May the sun shine warm upon your face,

The rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of his hand."

~ Irish Blessing

CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM

Simple 'One Plate' Supper compliments of Once Upon a Chef https://www.onceuponachef.com

For Corned Beef and Vegetables

1  4-lb flat cut corned beef with seasonings packet (do not trim fat)

4  Tbsp. melted unsalted butter

2  Tbsp. prepared horseradish

1  1/2  tsp salt

1/4  tsp. freshly ground black pepper

6  diagonally sliced carrots

1  1/4  lb. halved small gold potatoes

1 very small head of green cabbage, sliced into slabs

Italian Parsley for garnish 

For Horseradish Cream Sauce

1  cup sour cream

2  Tbsp. prepared horseradish - or to taste

1  Tbsp. Dijon mustard

1  tsp. white wine vinegar (I love balsamic white)

1/4  tsp salt

1/4  tsp. freshly ground black pepper

1/4  tsp. sugar

• Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.
• Rinse corned beef several times under running cold water. (No need to dry)
• Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.
• Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. 
• Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).
• After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue  cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)
• Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with Horseradish Cream Sauce. (6-8 servings)

 
Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes

Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes

MURPHY'S IRISH COFFEE

MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)

1 healthy tsp. of brown sugar

freshly brewed strong black coffee

fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate or cinnamon

• Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
• Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)

WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell

Hubbard Lake Cottage Fireplace

SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS 

 ~ sometimes the simplest things are the best
 (slightly adapted from Cooking Light)

1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon)

Salmon Marinade:

1  1/2  Tbsp. low sodium soy or tamari

1  Tbsp. virgin olive oil

1  Tbsp. honey

1  Tbsp. fresh lime juice plus zest

1  minced garlic clove

1  tsp. freshly grated ginger

Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.Combine ingredients for Salmon Marinade and pour over salmon. Set aside.

2  Tbsp. virgin olive oil

1  minced garlic clove

12  oz.  trimmed and halved Brussels Sprouts

3-4  cups sliced organic Rainbow (Tri-Colored) Carrots

1/2  tsp. Hungarian Paprika

Kosher salt and freshly ground black pepper to taste

2  Tbsp. thinly diagonally sliced green onions

sesame seeds (optional)

• Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. 
• Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. 
• Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots.   

Note:  Served in picture - side of Smashed Yukon Gold Potatoes with Sour Cream and Chives (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) 

   (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)