Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
The leek is a wonderful winter vegetable, often overlooked. It’s in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log goat cheese)
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
If you would like to purchase an artisanal goat cheese crafted by Tonia Ashworth-Kuesel of Chateau de Fromage in the Deep Ellum District of Dallas, go to: Fresh Chevre
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Grilled Avocados (© photo courtesy of California Avocado Commission)
There’ll be plenty of folks purchasing avocados to make guacamole for football gatherings this weekend, but there are plenty of other ways to make use of the delicious and healthy fruit. If you’re ready for some grilling in February give this simple recipe from the California Avocado Commission a try. As with other fruits, the process of grilling heightens the flavor and imparts a delightful texture. The heat from the grill concentrates the flavor by reducing the water and caramelizing the natural sugars.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life. Follow the recipe below and you’ll discover that avocados aren’t just for salads and guacamole!
Ingredients for 4 Servings
• 3 Large ripe, Fresh California Avocados
• 3 Tablespoons fresh lime or lemon juice
• 2 Tablespoon of extra virgin olive oil
• Seasoned salt to taste
• ¾ Cup fresh salsa, optional for half shell version
Preparation
For Grilled Slices:
1. Cut avocado in half, seed, peel, and slice.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place slices on grill over hot coals for 2 minutes on each side.
4. Season with salt to taste.
For Grilled Half Shells:
1. Cut avocado in half and remove seed.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place cut side down on grill over hot coals for 2-3 minutes.
4. Season with salt to taste.
5. Optional: fill with fresh salsa or your favorite fresh ingredients.
Copyright Courtesy of California Avocado Commission
If you’d like to purchase some delicious fruit salsa from made from fresh produce grown on the Szarek family’s farm go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Fresh Guacamole (© Photographer: Graça Victoria | Agency: Dreamstime.com)
More interesting news from the California Farm Bureau Federation:
Although the National Football League playoffs have just begun, here's an early prediction for the Super Bowl: The Hass Avocado Board says Americans will consume 49.5 million pounds of avocados on Super Bowl Sunday. Most of the consumption will come in the form of guacamole. The avocado board calculates the guacamole to be eaten that day would be enough to cover a football field 19 feet deep. Super Bowl Sunday is the top day for avocado consumption.
Below is our favorite recipe for Guacamole. We learned it and made it for the first time at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or your local farmers market.
Ingredients for 8 Servings
• 4 Ripe haas avocados
• 4 Ripe tomatoes
• 1 White onion
• 1/4 Cup minced cilantro
• 1/4 Cup lime juice
• 1 Teaspoon garlic
• 1 Teaspoon chopped jalapeno
• Salt & pepper to taste
Tortillas for Dipping:
• 12 corn tortillas, cut into wedges
• Frying oil
Preparation
1. Peel the avocados and remove the pit.
2. Put the avocados in a bowl.
3. Mash the avocados with the back of a wooden spoon.
4. Chop the tomato & onion.
5. Mince the garlic, cilantro and jalapeno.
6. Add these ingredients to the bowl.
7. Adjust the seasonings to taste.
To Fry the tortillas
:
1. Heat frying oil to 375 degrees in a deep frying pot.
2. When oil is ready, place the wedges in a fry basket and submerge until golden brawn.
3. Remove the basket or pick up the wedges and place on a baking sheet lined with paper towels.
4. Sprinkle salt & chili pepper.
Serves 8
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Bar Harbor Jam Company was started in 1989 as a winter project at the Cottage Street bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park & near the center of wild blueberry barrens. Here's their recipe for a dip that will have you & your guests going wild!
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
If you’d like to purchase a great American bacon from Wisconsin go to: Thick Sliced Applewood Smoked Bacon
Fondue is a fun way to entertain family and friends when you're having them over to your place. This simple recipe comes from Roth Kase, the great American cheesemaker of Wisconsin. The MezzaLuna Fontina from Roth Kase makes this cheese fondue a cut above the rest. To make it even more special cut up your favorite fresh-baked bread for dipping. Your local farmers market should have some excellent fresh-baked choices.
Ingredients
• Kosher Salt to Taste
• 1 Clove Garlic
• 1 Cup White Wine
• 3 Cups MezzaLuna Fontina, Shredded
Preparation
1. Add salt to pan.
2. Rub Garlic into salt.
3. Add wine and cheese
4. Heat over medium flame.
5. Stir until melted.
6. Serve.
To order the exceptional Fontina made by the artisans of Roth Kase go to: MezzaLuna Fontina
Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)
This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin
Preparation
1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.
To have a look at the great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
In this simple recipe fresh pineapple, shrimp and Nueske’s Applewood Smoked Bacon combine for a uniquely delicious appetizer. The Nueske family’s ancestors arrived in Wisconsin from Prussia in 1882, bringing their European skills of Applewood smoking & dozens of recipes for spicing & curing meat. Today, Bob & Jim Nueske still insist on using the leanest meat and refuse to use any binders, fillers or extenders. Nueske’s meats are smoked “The Old Fashioned Way” over glowing embers of sweet Applewood with the perfect blend of time & temperature. It’s patience that yields excellence and Bob & Jim Nueske are very patient! They assure perfection by inspecting many times throughout the process... individually tasting every batch.
Ingredients for 6 Servings
• 4 Slices Nueske’s Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately.
Serves 6
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
Jalapeno Peppers (© Photographer: Elena Moiseeva | Agency: Dreamstime.com)
Here’s another great recipe we picked up at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Another masterful creation from the artisans of Roth Kase, Rofumo is a semi-soft cheese that balances its mild and mellow flavor with hickory smoke. A sweet hint of yeast rounds out the pallet of flavors. Rofumo has quickly become a chef’s favorite because of its irresistible flavor and versatility. One of America’s great cheese makers, the company is nestled in the rolling hills of Southern Wisconsin.
Like Rofumo this simple but incredibly flavorful recipe was created by Roth Kase. Just looking at the ingredient list is enough to get our mouths watering. Since it’s not difficult to make, we like to serve this one as part of a party buffet; it works as an appetizer or main course. Guests who rave about the Rofumo get to take home a wedge from our wheel as a gift.
Ingredients
• 2 Teaspoons of Extra Virgin Olive Oil
• 1 Flour Tortilla
• 1 Cup of Shredded Rofumo
• 1 Cup of Cooked & Chopped Bacon
• ½ Cup of Chopped Olives
• ½ Cup of Chopped Tomatoes
Preparation
1. In a pan, sauté the tortilla in olive oil.
2. Add cheese, bacon, tomatoes & olives.
3. When the cheese is melted, remove and cut into triangles
4. Serve
If you'd like to order a wheel of Roth Kase's superb creation go to: Rofumo
If you'd like to order some of America's most celebrated bacon from Nueske's go to: Thick Sliced Applewood Smoked Bacon
To try this recipe with our favorite olive oil from Stella Cadente go to: L'Autunno Blend Extra Virgin Olive Oil
Here’s a savory dipping sauce from the folks at Hancock Gourmet Lobster for their Christmas Cove Lobster Cakes. The Hancock creative kitchen is in Cundy’s Harbor, Maine’s oldest commercial lobstering village.
Ingredients
• ¼ Cup soy sauce
• ½ Teaspoon toasted sesame oil
• 1 Clove garlic, minced
• 1 Teaspoon green onions, chopped
• 1 Tablespoon water
• 2 Tablespoon Hoisin sauce
• ¼ Teaspoon minced fresh ginger
• ½ Teaspoon white sugar
Preparation
1. In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, Hoisin sauce, ginger & sugar
2. Mix well
3. Add additional Hoisin sauce to thicken mixture to your desired consistency, if needed
4. Cover sauce & refrigerate for 1 to 2 hours to allow flavors time to blend
5. Before serving, pour mixture into a small saucepan and heat
6. Serve warm
If you’d like to purchase the Hancock Gourmet Lobster Company’s great cakes go to: Christmas Cove Lobster Cakes
(photo courtesy of morguefile.com)
Our friend and New Orleans' native Staci Ferber came through for us again when we needed a recipe for a wonderfully extravagant appetizer. These days Staci does most of her cooking at the beautiful home she shares with her husband in the lovely Highland neighborhood of Dallas. When we asked for a classic recipe to serve at a special dinner party she gave us this one and we were able to impress a couple of guests who really know great food. Thank you Staci!
Ingredients
• 4 large young artichokes
• 3 TBS fresh white breadcrumbs
• 1 oz./1/4 cup parmesan cheese
• Grated juice of 1 lemon
• 5 TBS extra virgin olive oil
• 1/2 oz/1 TBS butter
• 2 TBS extra virgin olive oil
• 3 slices lean bacon, chopped
• 2 sticks celery finely chopped
• 2 zucchini, finely chopped
• 1 clove garlic, crushed
• 1 TBS chopped fresh sage
• 1 TBS shopped fresh Italian parsley
• Salt and freshly ground black pepper
• Fresh Italian parsley sprigs to garnish
Preparation
1. Preheat oven to 400F.
2. Cook artichokes in a sauce pan of boiling salted water for 30 minutes
3. Remove and place upside down to drain
4. Pull away and discard outer leaves and using a teaspoon, remove central hairy choke
5. Heat butter and 2 TBS olive oil in a saucepan
6. Add bacon, onion celery, zucchini and garlic and cook gently for 5 minutes, stirring frequently, until vegetables are just soft
7. Stir in herbs
8. Puree half the mixture in a food processor or blender
9. Return to pan
10. Season with salt and freshly ground black pepper
11. Place artichokes close together in an oven proof dish
12. Fill centers of artichokes with vegetable mixture
13. In a small bowl, mix together breadcrumbs and cheese
14. Pile on top of filling
15. Sprinkle with lemon juice and remaining 3 tablespoons olive oil.
16. Cover with foil and bake in the preheated oven for 15 minutes
17. Remove foil
18. Bake for another 10 minutes until lightly browned
19. Serve garnished with Italian parsley sprigs
Serves 4 people.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase Nueske's award-winning bacon, go to: Thick Sliced Applewood Smoked Bacon
Here’s a dipping sauce from Hancock Gourmet Lobster for their Christmas Cove Lobster Cakes. The Hancock creative kitchen is in Cundy’s Harbor, Maine’s oldest commercial lobstering village.
Ingredients
• 4 shallots, very finely chopped
• ¼ cup dry white wine
• ¼ cup white wine vinegar
• 2 Tablespoons of heavy cream
• 2 sticks (1/2 lb) cold unsalted butter, each cut into 4 sticks
• Salt and freshly ground white pepper to taste.
Preparation
1. Combine the shallots, wine & vinegar in a saucepan
2. Reduce over medium heat until there is only 1 to 2 tablespoons of the liquid left
3. Add the cream and bring to a simmer over medium eat
4. Turn the heat to high and add the butter all at once
5. Continuously whisk the sauce until all the butter has melted
6. Season to taste with salt & pepper
7. If it tastes flat, add 1 to 2 teaspoons of vinegar
8. If it is too sharp, add more butter
9. As soon as all the butter is incorporated take the saucepan off the heat
10. The sauce will be thick & creamy by the time you are finished adding the butter
11. Serve immediately
12. You can add flavor to the sauce by adding 2 tablespoons of your favorite herb to the mixture before you add the butter
If you’d like to purchase some extraordinary Maine lobster cakes go to: Christmas Cove Lobster Cakes
Joe, RJ and Paul from Original Juan Specialty Foods in Kansas City feature this BBQ recipe for shrimp.
Ingredients
• 2 ounces Bilardo brothers BBQ sauce
• 1 ounce unsalted butter
• 1 teaspoon Cajun blacking spice*
• 1 teaspoon chicken bouillon
• 6 ounces of beer
• 8 large shrimp, peeled & de-veined
Preparation
1. Melt butter in a medium skillet over medium heat.
2. Add Cajun blacking spice & shrimp.
3. Continue to cook until shrimp is done.
4. Serve over white or seasoned rice.
*Here's a traditional recipe for Cajun blacking spice that will work well for this recipe or a recipe for blackened catfish cooked Cajun style:
Ingredients
• 5 teaspoons paprika
• 1 teaspoon ground dried oregano
• 1 teaspoon ground dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon finely ground white pepper
• 1/2 teaspoon garlic powder
Preparation
1. Mix together and store in an air-tight container.
To purchase the award-winning BBQ sauce called for in this recipe go to: Bilardo Brothers Original Barbeque Sauce
Fisherman Mike Kelley & his wife Vickie present the catch from their boats on the freshwaters of Tennessee with this recipe.
Ingredients for 4 Servings
* 2 eggs
* 2 tbs. of finely chopped parsley
* 1 large red onion, very finely chopped
* 4-5 teaspoons of Kelley's Katch Fresh Paddlefish Caviar per person
* 2/3 cup sour cream
* 1 lemon quartered (optional)
Preparation
1. In a saucepan of cold, salted water, bring eggs to a boil, reduce heat and simmer for 10 minutes.
2. Drain eggs, cool under cold running water and drain again.
3. Shell eggs and carefully remove the yolks.
4. Finely chop both the whites and the yolks separately.
5. Arrange the egg whites, yolks, parsley, and onion around the rim of four individual plates.
6. Add the caviar to the center of the plates just before serving.
7. Sour cream and lemon wedges can be placed in bowls for passing along with a basket of toast points or blinis.
Serves 4
If you'd like to try the great American caviar from Kelley's Katch go to: Fresh Paddlefish Caviar
If you'd like to find out what makes Mike Kelley's caviar so special go to: Kelley’s Katch
(photo by Rick Tango)
We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Rossi taught us well and we’ve been pleasing our guests with it ever since.
Basic Ingredients for 6-7 Appetizers
* 1½ Lbs. (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley
Basic Instructions
1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.
Remoulade Sauce Ingredients
* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tbsp. Ketchup
* 2 Tsp. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Tsp. Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tbsp. Worcestershire Sauce
* 1 Tbsp. Hot Pepper Sauce
* Salt & Pepper
Preparation of Remoulade Sauce
1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.
Ingredients for Shrimp
* 1½ Lbs. Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Tsp. White Pepper
* 1/2 Tsp. Cayenne Pepper
* 1/2 Tsp. Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic
Preparation
1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Allison Goldberg of the New England Cranberry Company offers this recipe using one of their natural, innovative products created with the American Cranberry, native to their state of Massachusetts.
Ingredients
* 1 Small round of Brie cheese
* New England Cranberry Pepper Jelly
* Ready to use pastry dough
Preparation
1. Preheat oven to 325 degrees
2. Unwrap and unroll ready to use dough, then roll it out so it is big enough to completely cover cheese.
3. Place Brie round in middle of dough and spoon New England Cranberry Pepper Jelly on the top surface.
4. Bring corners of the dough to center of the cheese to cover and seal.
5. Any extra dough can be rolled out, cut with cookie cutter designs and used to hide pastry seams.
6. Slide onto baking sheet and bake in oven for 15 minutes.
If you'd like to purchase one of the New England Cranberry Company very popular jelly go to: Cranberry Pepper Jelly
To read about the New England Cranberry company & the great health benefits of cranberries go to: New England Cranberry Company
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
