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Mussels in White Wine Shallot Sauce

Monday, July 25th, 2016 2 comments
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Mussels in White Wine Shallot Sauce

Mussels in White Wine Shallot Sauce


I met Marguerite a few years ago and have been a big fan of her weekly newsletter packed with travel information and recipes. A full description of her background appears below. Visit her website at: http://www.margueritehenderson.com/
Here is a recipe from her Friday newsletter. Thank you, Marguerite!

MUSSELS IN WHITE WINE SHALLOT SAUCE
4 -5 pounds fresh mussels, cleaned
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallots, finely diced (about 1/4 cup)
3 large cloves garlic, minced
1 teaspoon dried thyme
pinch of saffron
2 cups dry white wine
1 cup vegetable broth
1/4 cup finely chopped flat leaf parsley
1 pound linguine, cooked “al dente”, drained

Have the mussels cleaned and ready to use. Make sure they are fresh, discarding any cracked or opened mussels.
In a large stockpot, heat the butter and oil. Saute the shallots for 1 minute, stirring often. Add the garlic, thyme and saffron. Cook 1 minute over medium heat. Add the wine , broth and parsley. Bring to a boil, add the mussels, cover the pot. Allow the mussels to cook over medium heat for 5-8 minutes just until opened, stirring often. Add the linguine to the pot. Toss well. Serve at once with additional chopped parsley on top. Serves 4-5.

About Marguerite Henderson
Marguerite Marceau Henderson embarked on her culinary career in 1980 by teaching cooking classes at a local cook store, after living in Europe for over 3 years, incorporating her love of food and wine and her degree in Elementary Education. She has gradually built a reputation in Salt Lake City for having over 28 years experience as a cooking educator, caterer, restaurateur, food writer, cookbook author, public speaker, television personality, and food consultant.
Over the past 28 years she has had a catering business feeding such personalities as President George Bush (the First), Senator Robert Dole, Martha Stewart, Robert Redford, and hundreds of clients throughout the state of Utah.
Having opened two successful restaurants, she sold the award winning and charming Cucina, a gourmet deli in the Avenues neighborhood of Salt Lake City in 2001, and began writing cookbooks, restaurant reviews for local newspapers and magazines, and back to her first love – teaching cooking classes, once again.
Marguerite authored and self published Savor the Memories, a best-selling cookbook dedicated to her Sicilian born mother, Rose Filippi Marceau, an inspiration to Marguerite’s culinary endeavors. Her much anticipated second cookbook, Small Plates – Appetizers as Meals, was released in March 2006, published by Gibbs Smith Publishing and is now in its third printing. Marguerite’s third cookbook, Small Parties – Over 100 Recipes for Intimate Gatherings, also published by Gibbs Smith, has just been released in January 2008. Marguerite is currently working on her fourth cookbook, Small Sweet Indulgences, published by Gibbs Smith with release date scheduled for Fall 2011.
Her individually developed recipes are legendary, and are created for such companies as SuperTarget, The Ruby Red Grapefruit Council, and The California Cheese Board. She recently consulted with an eating establishment in Salt Lake City called The Neighborhood Grill and Pizza, formulating new menus and recipes.

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It’s Peachy!

Monday, June 13th, 2016 No comments
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Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!

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Yuz(u) Will Love These

Monday, February 15th, 2016 No comments
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thumb_IMG_5079_1024thumb_IMG_5072_1024The long anticipated arrival of Yuzu Pearls allowed me to try this fabulous dessert and share the result with you. The Yuzu fruit is a citrus fruit originating in East Asia. It looks and tastes a lot like a lemon. It first came to our attention when we ordered dessert at Yuki Yama in Park City. We almost never have room for dessert after eating sushi, but this beautiful little dessert passed by and we were intrigued. It was a light, citrus flavored cheesecake and immediately had to research how we can create these at home. After a bit of searching, I found yuzu juice and yuzu pearls. I decided to give the pearls a try. The result is a very good imitation of the dessert from the sushi restaurant.

Here are the ingredients and the steps to make this yummy, yuzu cheesecake:

Crust
5 oz. graham cracker crumbs
4 tablespoons butter, melted

Cheesecake
8 oz. cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
8 oz. whipping cream
1/4 cup caster sugar
1 teaspoon vanilla

1.5 oz. Yuzu Pearls
1 gelatin leaf

Extra whipping cream for serving.

You will need 8 small canning jars or other glass containers.

Process the graham crackers in a small food processor and mix in the melted butter. Put 2 to 3 tablespoons of the mixture into the bottom of the small jars and press down – I used the tamper from my espresso machine.

Soften the gelatin leaf in a small amount of water and remove from water and put into a small saucepan. Add the yuzu pearls and heat over a larger pan of boiling water until softened. Process the yuzu pearls and gelatin in a small food processor until the pearls are dissolved.

In a large bowl of the electric mixer, process the cheeses until smooth. Add the caster sugar and process until combined. Add the vanilla and the yuzu mixture and blend.
Beat the whipping cream until stiff and fold into the cheese mixture.

Spoon the cheese mixture into the jars and close with lids until ready to serve.

When serving, remove lids and add decorative whipping cream to the top.

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Toasting the Editor-in-Chief: Celebrating Karin’s birthday with an elderflower, orange and passion fruit cake

Sunday, November 29th, 2015 No comments
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By: Ingrid Webb

Last weekend we gathered to celebrate Karin’s birthday as a family with a fish taco feast prepared by her children. We are visiting for the holidays, so I offered to bake a cake, which has quickly become one of my specialties. The recipe calls for Edlerflower Cordial, which I’d never used before, but we brought some back with us after our last visit to our daughter’s house in England. Elderflower cordial isn’t easy to find in stores in the US, but you can get it on Amazon and possibly your local BevMo, as well as making your own.

Here’s the recipe, which I came across in Cambridge Magazine: https://www.belvoirfruitfarms.co.uk/2015/06/elderflower-orange-passion-fruit-layer-cake/Elderflower Birthday Cake

Karin’s birthday cake was my fourth time making the recipe. The recipe calls for two entire oranges pulverized and added to the batter, making the cake itself very moist and flavorful. The cake is made with almond flour which also provides a nice texture. With all the different fruits and rich creams, we thought upon first reading this recipe that it would be very sweet, but it’s not at all. It’s a very well balanced cake for adult taste buds.

The recipe calls for an Elderflower Cream, which contains passion fruit, in between each of the cake’s four layers and on the top. While passion fruit isn’t readily available this time of year, we were able to get passion fruit (along with mango for the mango salsa and rhubarb for a Strawberry Rhubarb Pie) at Specialty Produce. (If you haven’t been to Speciality Produce, it was quite a treat! What a variety and quality of produce!)

As always, the cake was a huge hit.

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