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Mom's Waffles 2 c. flour 1 Tbl Baking Powder 1 tsp. salt 1 tsp. Baking Soda 2 c. Buttermilk 4 eggs, separated 1/2 c. melted butter 2 Tbl. syrup a little cinnamon a little nutmeg a little vanilla Stir dry ingredients together. Combine egg yolks and buttermilk. Add egg yolk mixture to dry ingredients. Stir in slightly cooled butter. Add syrup and vanilla. Fold in eggwhites, leaving little fluffs of them showing in the batter. Bake in waffle iron. Mom's Cacciatore Approx. 2-3 lbs of seafood (recommended: crab, mussels, scallops, prawns, and a fish that won't fall apart) 1 16 oz can tomatoes 2 med. onions, sliced 2 bell peppers 8-10 cloves garlic, minced sliced mushrooms to taste (portabellos work well) 4 sprigs parsley 1-4 Tbl Chianti Olive Oil Cook the raw fish in olive oil until almost done. Remove from pan. Add all other ingredients to pot, cover, simmer for approx. 30 minutes. Add all the seafood, simmer another 10 minutes. Serve over pasta (spaghetti or vermacelli) Iced Melon Soup with Champagne and Ginger (From William Sonoma) 5 c. coarsely chopped fresh cantaloupe and honeydew melon (keep the melon shells to use as bowls) 1 Tbl. grated fresh ginger 1 Tbl. fresh lemon juice 3 c. dry Champagne, well chilled 1-2 Tbl. confectioners' sugar fresh mint sprigs Purée the melon and ginger in a food processor. Stir in lemon juice. Cover and regfrigerate at least 2 hours or up to 12. Just before serving, stir in the champagne. Stir in sugar to taste (accent the melon, don't make it sweet). Ladle into bowls, garnish with mint sprigs. Smoked Salmon Mousse (From William Sonoma) 13-14 oz. smoked salmon 1/2 c. plain yoghurt 1/4-1/2 t. cayenne pepper 1/2 t. paprika 2 Tbl. extra virgin olive oil 1 lemon Roughly chop half of the salmon and put in food processor. Add yoghurt, cayenne pepper, paprika and olive oil. Grate the zest of the lemon into bowl then squeeze 2 Tbl. juice and add to processor. Process until puréed. Transfer to bowl. Coarsely chop remaining salmon and add to puree, mix well. Serve with sliced baguette or water crackers. Cranberry Crumb Tart (From arielle@taronga.com - Stephanie da Silva) 1 1/4 c. all purpose flour 2 1/2 c. sugar 1 1/2 sticks (6 oz) cold butter, cut into 1 inch cubes 1/2 t. salt 6 c. fresh cranberries (about 2 12 oz. bags) Prebaked Tart Shell Preheat oven to 375F. In a large bowl, combine flour and 1 3/4 c. of the sugar. Cut in the butter until mixture forms nickel sized clumps that crumble easily In a medium bowl, combuine the remaining 1/4 c. sugar and the salt. Add cranberries, toss to coat well. Spoon the cranberries into a prebaked tart shell, mounding them slightly in the center. Using your fingers, squeeze pieces of the crumb topping over the berries. Bake until topping is golden brown and berries are bubbling around the edge...about 40 minutes. Cucumber Salad with Peanuts and Chili (From the Essential Vegetarian Cookbook) 3 med. cucumbers 2 Tbl. white vinegar 2 t. white sugar 1-2 Tbl. sweet chili sauce 12 French shallots, chopped (red onions can be substituted) 1/2 c. fresh coriander (cilantro) leaves 6 oz. roasted peanuts, chopped 2 Tbl. crisp fried garlic (chop garlic and get peanut oil REALLY hot and throw garlic in for about 30 sec.) 1 Tbl. fish sauce Peel the cucumbers, cut in half lenthwise, scoop out seeds and slice thinly. Combine vinegar and sugar until sugar has dissolved. Mix together cucumber, vinegar mixture, chili sauce, shallots, and coriander. Allow to marinate for 45 minutes. Just before serving, sprinkle with peanuts, fried garlic, and fish sauce. Sautéed Fish with Garlic, Rosemary and Chili Pepper (From William Sonoma) 1 1/2 lb. monkfish (or similar textured fish) salt and pepper 1/4 c. olive oil 1 Tbl. red pepper flakes 2 Tbl. chopped fresh rosemary 1 Tbl. minced garlic 1 c. dry white wine Cut fish into 1 in. thick slices. Sprinkle fish with salt and pepper. Warm olive oil in sauce pan (or wok). Sauté fish until golder brown (about 3 min. each side). Transfer fish to a warmed platter. Reduce heat to medium and stir in red pepper flakes, rosemary, garlic and wine. Simmer until wine is reduced by half and becomes syrupy - about 5 minutes. Return fish to pan for 1-2 minutes to coat it with sauce. Stir-Fried Fish in Spicy Sichuan Sauce (From William Sonoma) 4 Tbl. dry sherry 2 Tbl. soy sauce 1 lb. firm white fish filets cut into 2in x 1in strips 1/4 c. bottled chili sauce 1 teaspoon red pepper flakes 2 t. sugar 1/2 t. salt 2 Tbl. minced fresh ginger 1 Tbl. minced garlic 4-6 Tbl. finely minced green onions 3 Tbl. Peanut oil Stir together 2 Tbl. Sherry and 1 Tbl. soy sauce. Add fish strips and coat evenly. Marinate for 30 min. at room temperature. Stir together chili sauce and red pepper flakes; set aside. Stir together remaining 2 Tbl. sherry and 1 Tbl. soy sauce, sugar and salt; set aside. Stir together ginger, garlic and green onion; set aside. In a large sauté pan or wok over high heat, warm the oil. Add fish strips and ginger garlic mixture, toss for 2 minutes. Add sherry mixture, toss for 1 minute. Add chili mixture, toss for 1 minute. Serve immediately. Glazed Spiced Nuts (From William Sonoma)-- Great on salad with a sweet vinaigrette 3/4 c. blanched whole almonds 3/4 c. pecan halves 3/4 c. walnut halves 1 egg white 1/4 c. sugar 2 t. grated orange zest 1 t. salt 1 t. ground cumin 1/2 t. freshly ground pepper 1/2 t. red pepper flakes Toast nuts on a baking sheet for 5-7 min. @ 325F. **Let Cool** Beat egg until frothy. Add nuts and toss to coat evenly. In another bowl, mix sugar, orange zest, salt, cumin, pepper and red pepper flakes. Add nuts and toss to coat. Spread in a single layer on a cookie sheet. Bake until golden, 20-25 min. Salmon Baked with Anchovy Butter (From Chez Panisse) 6 salt packed anchovie fillets (impossible to find...oil packed with salt added works) 8 Tbl. unsalted butter Juice of 1/2 lemon 1-1 1/2 t. freshly ground black pepper 2 lb. fresh salmon fillet Bone and rinse anchovie fillets, dry well. Pound anchovies into a smooth paste in a mortar (sure...put them in a food processor). Mix the paste by hand with 8 Tbl. butter cut into bits and softened to room temperature (uh-huh...add that to the food processor too). Work in the juice of 1/2 lemon and 1 to 1 1/2 t. black pepper. Cut salmon to desired size. Put salmon on a lightly oiled baking shee and spread each piece with anchovie butter. Bake in a preheated 400F oven for 4-5 minutes. Serve with Red Potato and Red Onion Gratin.... Red Potato and Red Onion Gratin (From Chez Panisse) 2 lbs. red potatoes 3 med. red onions 1/4 c. and 2 Tbl. olive oil 2-3 sprigs thyme salt and pepper 2 Tbl. unsalted butter Slice potatoes 1/4 in. thick. Soak in cold water if you want to remove starch for some reason ?? Peel and slice onions 1/4 in. thick. Cook them in 3 Tbl. olive oil with 2-3 sprigs thyme over very low heat. Cover the pan but stir occasionally. Onions should be sweet, slightly softened and still crunchy after 10 min. Remove from heat, uncover and set aside. Dry potatoes and toss in remaining olive oil. Layer a lightly oiled shallow 2-3 quart casserole dish with potatoes, salt and pepper lightly. Remove thyme from onions and strew some of them lightly over potatoes. Continue layering and seasoning the potatoes. End with a layer of potatoes. Dot with 2 Tbl. butter and bake in a preheated 425F oven for 20-25 minutes. |