SIMPLE 'ONE PLATE' LENTEN SUPPER ~ HONEY GARLIC BUTTER in FOIL

March, when days are getting long,
Let thy growing hours be strong
To set right some wintry wrong.

~ Caroline May, 1887

THAWING LAKE

 (Hubbard Lake, MI)

HONEY GARLIC BUTTER SALMON in FOIL

So easy and delicious from Cafe Delights https://cafedelites.com

2  1/2  lb. salmon

1/4  cup butter

1/3  cup honey 

4  large cloves crushed garlic

2  Tbsp. fresh lemon juice (juice of 1/2 lemon)

sea salt to taste

cracked pepper to taste

2  Tbsp. fresh chopped parsley

lemon slices for garnish

• Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet).
• In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is well combined.
• Place salmon onto lined baking tray/sheet. Pour butter/honey mixture over salmon and using a pastry brush or spoons, spread evenly over the salmon. Sprinkle with salt (about 2 tsp.) and cracked pepper. Fold the sides of foil over salmon to cover and completely seal the packet closed so butter down not leak.
• Bake until cooked through (about 15-18 minutes, depending on thickness of your fish and your preference of doneness). Open foil, being careful of escaping steam, and grill/broil under grill /broiler for 2-3 minutes on medium heat to caramelize the top.
• Garnish with parsley and lemon. (Serves 8)
• Great served with simple baked sweet potato topped with sour cream and chives. 

Honey Garlic Butter Salmon in Foil 

ANATOMY OF A LENTEN ROSE (HELLEBORUS 'Spring Promise' ~ CREOLE SHRIMP with GARLIC & LEMON

"Whoever wishes to be my follower must deny his very self, take up his cross each day, and follow in my steps."

~ Luke 9:23

LENTEN ROSE

'Spring Promise'

(Helleborus x hybridus)

CREOLE SHRIMP with GARLIC & LEMON

~ For those who abstain, a simple Ash Wednesday or Lenten meal (adapted from Food & Wine)

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1 lb. large shelled and deveined shrimp

1 1/2 Tbsp. minced garlic

1 Tbsp. Creole seasoning

1 finely chopped red bell pepper

2 Tbsp. extra-virgin olive oil

juice and zest of 2 lemons

1/4 cup chopped parsley

• In a bowl, toss shrimp with garlic, Creole seasoning and bell pepper.
• In a skillet, saute shrimp in oil over moderately high heat, turning shrimp once, until just white throughout.
• Add lemon juice, zest, and parsley. Serve alone or over favorite rice.

Wine Pairing: Lemony Pinot Grigio

(Click on photos to enlarge)

Ash Wednesday

The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast.
The name dies cinerum (day of ashes) which it bears in the Roman Missalis found in the earliest existing copies of the Gregorian Sacramentary and probably dates from at least the eighth century. On this day all the faithful according to ancient custom are exhorted to approach the altar before the beginning of Mass, and there the priest, dipping his thumb into ashes previously blessed, marks the forehead -- or in case of clerics upon the place of the tonsure -- of each the sign of the cross, saying the words: "Remember man that thou art dust and unto dust thou shalt return." The ashes used in this ceremony are made by burning the remains of the palms blessed on the Palm Sunday of the previous year. (New Advent)

'GIFT FROM THE SEA' ~ CREAMY PINK SHELLFISH CHOWDER

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few."

~ Anne Morrow Lindbergh

~ Gifts from the sea

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CREAMY PINK SHELLFISH CHOWDER

~ From a favorite cookbook (Pamela Morgan's Flavors) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays

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2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.)

sea salt

4 Tbsp. unsalted butter

2 cups chopped yellow onions

3/4 cup finely chopped celery

1 peeled and finely chopped large carrot

1 Tbsp. Hungarian sweet paprika

1 tsp. crumbled dried thyme

1/4 tsp. fennel seeds

1 cup bottled clam juice

1 cup medium-dry white wine (like Michigan Chardonnay)

1 14-oz. can crushed (with juices) Italian plum tomatoes

2 cups half & half

1 Tbsp. tomato paste

freshly ground black pepper

3/4 lb. (about 28) shelled and deveined medium shrimp

3/4 lb. bay scallops

1/2 cup finely chopped flat-leaf parsley

1/3 cup medium-dry (Amontillado) sherry

• Bring small saucepan of water to boil over high heat. Add potatoes and 1 tsp. salt and cook, stirring once or twice until almost tender, about 6 minutes. Drain.
• In medium soup pot over moderate heat, melt butter. Add onion, celery, carrot, paprika, thyme and fennel seeds. Cover and cook, stirring often, for 10 minutes. Add clam juice, white wine, tomatoes, and their juices and half & half. Stir in tomato paste, 3/4 tsp. salt and a generous grinding of pepper. Bring to a simmer, partially cover and lower heat. Simmer, stirring occasionally for 20 minutes. Add potatoes and simmer for 10 minutes. The soup can be prepared to this point up to 1 day in advance. Cool, cover and refrigerate. Rewarm over low heat.
• Add shrimp, scallops, parsley and sherry. Simmer until shrimp are curled and pink and scallops are opaque, 3-5 minutes. Adjust seasonings and serve immediately. Complete meal with favorite fruit incorporated salad and crusty peasant or corn bread. (6 servings)

PRIMROSE ... A PROMISE OF SPRING ~ MUSSEL and CORN CHOWDER / MICHIGAN CHERRY MUFFINS

"Winter is on my head,

but eternal spring is in my heart."

~ Victor Hugo

Primrose

(February Flower of the Month)

The American Primrose Society

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MUSSEL and CORN CHOWDER

~ A treasured recipe from chef Milos Cihelka (The Golden Mushroom)

18 mussels

1/2 cup white wine

few parsley stems

15 cruised peppercorns

1/2 sprig thyme

4 minced shallots

1 crushed garlic clove

3 ears of corn, kernels cut off, set aside

1/3 cup sliced leeks

1/3 cup diced carrot

1/3 cup diced onion

3 Tbsp. unsalted butter

2 Tbsp. flour

1 cup chicken broth

mussel juice

salt & pepper to taste

1 cup heavy cream

2 Tbsp. chopped chives

• Soak mussels in cold water for 1 hour, drain and rinse in fresh water.
• In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves.
• In heavy saucepan, melt butter, add vegetables and saute until transparent; dust with flour, stir for 2 minutes, add broth and mussel juice, bring to a simmer and cook for 15 minutes. Remove from heat, place in blender and puree.
• Put back on heat, add corn and bring to a boil; add cream and mussels, reheat. Sprinkle with chives before serving. (6 servings)

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MICHIGAN CHERRY MUFFINS

~ Old favorite clipped from Detroit Free Press

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

2/3 cup sugar

1 beaten egg

1/3 cup melted butter cooled to room temperature

1/2 cup sour cream

1/2 cup milk

2 tsp. grated lemon peel

1 1/2 cups pitted and halved Michigan cherries

(or defrosted and drained frozen)

• Preheat oven to 400-degrees. Spray muffin cups with non-stick vegetable spray.
• In medium bowl, sift together flour, baking powder, salt and sugar. In second medium bowl, stir together egg, butter, sour cream and milk. Mix wet and dry ingredients until just moistened. Fold cherries into batter. Fill muffin tins.
• Bake 20-25 minutes. (10-12 muffins)

'BREAK - FAST' ~ BANANA BREAD FRENCH TOAST

“The best of all medicines is resting and fasting."

~ Benjamin Franklin

~ Michigan Sunrise

(Leelanau Peninsla)

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BANANA BREAD FRENCH TOAST

~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI)

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Banana bread:

2 cups sifted all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup room temp unsalted butter

1 cup sugar

2 eggs

1 cup (about 2) mashed ripe bananas

1 tsp. fresh lemon juice

1/3 cup milk

1/2 cup chopped pecans

French Toast:

4 large eggs

1/4 cup whipping cream

2 Tbsp. brown sugar

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3 Tbsp. butter

Michigan Maple syrup

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• Banana Bread: Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix in pecans. Pour batter into prepared pan. Bake until center comes out clean, about 1 hour 20 minutes. Cool in pan for 10 minutes. Turn out and cool. (Can be prepared 2 days ahead, wrap tightly and refrigerate.) Cut bread into 3/4-inch slices.
• French Toast: Preheat oven to low. Whisk eggs, cream, sugar, vanilla and spices in large bowl until blended. Melt 1 Tbsp. butter in heavy large skillet over medium heat. Place sliced bread in batter and turn to coat thoroughly. Add bread to skillet, cooking until golden brown, about 3 minutes per side. Transfer slices to cookie sheet; place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve French toast, passing warm maple syrup. (6 servings)

ASH WEDNESDAY REMEMBRANCE

~ Christ on the Cross

(Marshal M. Fredericks - sculptor 1959)

Indian River, MI

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Ash Wednesday

The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast.
The name dies cinerum (day of ashes) which it bears in the Roman Missalis found in the earliest existing copies of the Gregorian Sacramentary and probably dates from at least the eighth century. On this day all the faithful according to ancient custom are exhorted to approach the altar before the beginning of Mass, and there the priest, dipping his thumb into ashes previously blessed, marks the forehead -- or in case of clerics upon the place of the tonsure -- of each the sign of the cross, saying the words: "Remember man that thou art dust and unto dust thou shalt return." The ashes used in this ceremony are made by burning the remains of the palms blessed on the Palm Sunday of the previous year. (New Advent)

ASH WEDNESDAY ~ BAKED ASIAGO-ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE

"Remember man, that thou art dust

and unto dust thou shalt return."

~ St. Mary's Catholic Church

(Newport, RI)

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BAKED ASIAGO-ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE

~ Perfectly cooked whitefish ... beautifully browned outside & moist and tender inside

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2 lbs. Michigan whitefish or walleye fillets

1/2 cup light oil

1 tsp. salt

2 minced cloves garlic

1 cup freshly grated Asiago cheese (or Parmesan)

1 cup Panko crumbs

_

8 Tbsp. unsalted butter

1 Tbsp. chopped shallots

4 Tbsp. chopped fresh parsley

8 Tbsp. drained and rinsed capers

juice and zest of 1 lemon

sea salt & freshly ground pepper to taste

• Preheat oven to 500-degrees.
• Marinate fish in oil, salt and garlic in a glass dish for 20 minutes.
• Line a baking sheet with foil.
• Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish.
• Remove fish from marinade and roll first in cheese and then panko crumbs. Place on prepared baking sheet. Bake 12 minutes or until fish just begins to flake. Serve with Lemon-Caper Sauce. (serves 4-6)

Note: Serve with oven roasted redskin potatoes, a crisp salad,

and a lovely bottle of Michigan Chardonnay.

BREAKING GOOD FRIDAY FAST ~ MUSSELS PROVENCALE & SPICY TOMATO LEMON BISQUE

~ Dogwood in May

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MUSSELS PROVENCALE

~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.

*

2 lbs. scrubbed & debearded mussels

4 Tbsp. extra-virgin olive oil

3 cloves minced garlic

1/4 tsp crushed red pepper

1 cup either Sauvignon Blanc or Pinot Noir

1/4 tsp. dried thyme

3 cups chopped seeded tomato

(halved grape tomatoes work well also)

pinch sea salt

1/2 tsp. fresh ground black pepper

3 Tbsp. chopped parsley

2 Tbsp. chopped fresh basil

• Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
• Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)

Note: For more facts on mussels visit Chef De Cuisine:

http://www.chefdecuisine.com/seafood/mussels/musselmain.asp

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SPICY TOMATO BISQUE

~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor

*

2 (14 1/2 oz.) cans Italian stewed tomatoes

1 large can spicy V-8

4 Tbsp. large chopped green onions

juice of a large lemon & zest

3 dashes Worcestershire sauce

5 dashes Tabasco

2 Tbsp. chopped fresh basil

1 tsp. Lawry's Seasoned pepper

• Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
• Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.

SOUP OF THE WEEK ~ CREAMY CAULIFLOWER SOUP & CARAWAY WHITE CHEDDAR MUFFINS

MORE LIKE MARCH!

Fifty and fabulous ...

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GARDENER'S TIP ~

If you don't own a Garden Diary, do yourself a favor and purchase one. Recording triumphs and failures not only leads to more success but also makes for great winter reading.

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~ Pussy Willow

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CREAMY CAULIFLOWER SOUP

~ rich Gouda cheese adds to the creamy consistency

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1/2 lb. diced bacon strips
1/2 stick unsalted plus 3 Tbsp. bacon grease
1 large chopped onion
2 cloves garlic
1 large cauliflower broken into florets
6 medium chopped carrots
4 medium chopped potatoes
2 stalks of celery plus tender leaves
1 small bunch fresh parsley
8 cups organic chicken broth
salt & white pepper to taste
1 tsp. Hungarian paprika
8 oz. shredded Gouda cheese
chopped chives
additional shredded Gouda for garnish

• Fry bacon in large stockpot until crisp. Remove with slotted spoon and drain pot leaving 3 Tbsp. bacon grease. Add butter and melt.
• Saute onion and garlic until onion is wilted. Carefully add chicken stock and vegetables. Season with salt & white pepper. Bring to boil, reduce heat and simmer 30 minutes.
• Remove from heat and puree in small batches until creamy consistency. Return to pot and bring to boil. Lower heat and add cheese and paprika. Do not let boil.
• Ladle soup into bowls. Garnish with additional shredded Gouda, crisp bacon & chopped chives. Serve with warm crusty bread or Caraway White Cheddar Cheese Muffins.

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CARAWAY WHITE CHEDDAR MUFFINS

~ the caraway flavor compliments the Gouda cheese in the soup

2 cups flour

3 tsp. baking powder

1 tsp. salt

1 tsp. black pepper

2 Tbsp. caraway seeds (perhaps on hand if you made Irish Soda Bread)

1 cup milk

2 large organic eggs

2 Tbsp. oil

8 oz. shredded white cheddar

• Sift together flour, baking powder, salt, and pepper. Add caraway seeds.
• Whisk together milk, eggs & oil.
• Combine to dry ingredients but do not over mix.
• Fill greased muffin cups three-quarters full. Bake for 15 minutes in 400-degree oven until golden. (1 dozen)

SOUP of the WEEK ~ CREAM OF BROCCOLI CHEESE CHOWDER

~ Forced Forsythia

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CREAM OF BROCCOLI CHEESE CHOWDER

~ a rich Lenten soup

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1 stick unsalted butter

1 bunch cleaned and chopped leeks

1 medium chopped sweet onion

2 minced cloves garlic

4 chopped celery stalks, including leaves

3 quarts organic chicken broth

6 chopped carrots

1 pound scrubbed wedge sliced red-skin potatoes

1 large bunch chopped broccoli

1 chopped red pepper

1 chopped green pepper

1 bunch chopped parsley

2 tsp. Hungarian Sweet paprika

1 heaping Tbsp. sweet basil

1 tsp. Lawry's Seasoned Pepper

1/2 cup cornstarch

6 cups milk or half & half

Velveeta cheese

• Melt butter in large stockpot. Saute leeks, onion & garlic until transparent. Add celery and cook for 5 minutes.
• Pour in broth and bring to boil. Add carrots, potatoes, red & green pepper, parsley, paprika, basil and pepper. Cover and simmer 20 minutes. Add broccoli and simmer another 5 minutes.
• Mix 1/2 cup of cornstarch in 2 cups half & half or milk. Add to soup, stirring constantly. Bring to light boil and add remaining milk or half & half. Reduce heat and finish with crumpled 6-inch piece of Velveeta cheese, stirring until melted. Adjust seasonings. Do not boil.

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)