Archive for the ‘Recipes’ Category

Summer Sunday Sauce Page 129

Wednesday, August 3rd, 2016 Comments Off on Summer Sunday Sauce Page 129
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RomasReadyforPealing  PeeledRomas  MarinaraFrescaPrimaveraCarbonara

 

Who doesn’t want sauce on a Sunday! Karin’s Marinara Fresca on page 129 is the way to go in the warm summer months. I added one little step – picked up a bunch of ripe romas @SpecialtyProduce, quickly prepared them for peeling (cored, X at the bottom, 30 seconds in boiling water, peeled, follow the steps on page 129 of our Cook the Part).  If you have any leftover you can toss it over your primavera!

@SpecialtyProduce
http://www.specialtyproduce.com/
#specialtyproduce
https://www.instagram.com/specialtyproduce/

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Mussels in White Wine Shallot Sauce

Monday, July 25th, 2016 Comments Off on Mussels in White Wine Shallot Sauce
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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 Comments Off on It’s Peachy!
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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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Patty Cake (Traditional Vanilla Pound Cake)

Monday, June 6th, 2016 Comments Off on Patty Cake (Traditional Vanilla Pound Cake)
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IMG_0079

This past weekend I went to a Graduation Party and a Birthday Party and several of you asked me about the cake I bought to the special events and requested the recipe — this is the cake you’ve all dubbed “Patty Cake” because I’ve been making it for 36 years and I bring it everywhere I go. We have my Auntie Vera to thank for this recipe, and I’m grateful I got such accurate measurements from her. (Wait until you see the recipes from my Grandma Mekita “ she didn’t use any measuring tools except her hands!) All my San Diego Gal Pals will easily be able to go to @specialtyproduce for all of the fresh and pure ingredients, it’s always fun to shop there for anything at all you may need and I love getting all my baking ingredients there are always fresh.

http://www.specialtyproduce.com/

Here you go!

Patty Cake

1/2 lb. of butter
2 Cups Sugar
4 Eggs
About an inch or so of a vanilla bean, scrape out all the bean specs for your cake batter and you can discard the rest (or a teaspoon of vanilla bean paste works great too, and you can still see the vanilla bean specs in your cake or you can use one teaspoon vanilla extract)
3 Cups Flour
2 Teaspoons baking powder
1 Teaspoon baking soda

1 Pint of sour cream

[1 Cup chopped walnuts Optional]

[1 Cup mini chocolate chips Optional]

Mix all ingredients in above order (when I mix the dry ingredients to the first part I alternately mix in the sour cream)

Bake in 350 degree oven for 75 minutes

I use a tube or bundt pan (grease and flour)

Enjoy!!

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