March 10th, 2008 by alice
Tags: Curd, English, Lemon
INGREDIENTS
- 1cupbutter
- 2cupssugar
- 3eggs, lightly beaten
- 1/2cuplemon juice
- 1tablespoon gratedlemon peel
DIRECTIONS
- In top of double boiler melt butter.
- Stir in sugar, eggs, lemon juice, lemon peel.
- Cook over simmering waterfor 1 hour, or till thickened, stirring occasionally.
- Turn off heat. Cover with lid. Allow to cool.
- Store, covered in refrigerator up to 3 weeks.
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March 10th, 2008 by alice
Tags: Diane, Ilas, Shrimp
INGREDIENTS
- 1 3/4lbsshrimp, cleaned and shelled
- 6tablespoonsshrimp stock(can substitute veg. stock or just use water)
- 1/2cupbutter
- 1/4cupgreen onions, finely chopped
- 3/4teaspoonsalt
- 1/4teaspoonwhite pepper
- 1/4teaspoonblack pepper
- 1/2teaspoonred peppers
- 1/2teaspoongarlic, minced
- 1/4teaspoondried sweet basil leaves
- 1/4teaspoondried thyme
- 1/8teaspoondried oregano
- 1/2lbwhite mushrooms, sliced
DIRECTIONS
- In a large skillet melt butter, add spices and green onions.
- Add the shrimp and cook one minute then add mushrooms and stock.
- Cook till shrimp are opaque and mushroom are done.
- Serve with French bread and over hot steamed rice.
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March 10th, 2008 by alice
Tags: Baked, Cloves, Garlic, Olives, Wine
INGREDIENTS
- 6ounces whole peeledgarlic cloves
- 6ounces pittedkalamata olives, drained
- 1/4cupred wine
- 1tablespoonolive oil
DIRECTIONS
- Preheat oven to 350°.
- Bring a small saucepan of water to a boil.
- Add garlic cloves and boil 1 to 2 minutes then drain well in a colander.
- In a baking dish, combine them with the garlic cloves, wine, and olive oil.
- Bake 30 minutes, mixing twice during cooking.
- Serve warm or at room temperature, alone or with toasted bread slices.
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March 10th, 2008 by alice
Tags: Dix, Epices, Quatre
INGREDIENTS
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1teaspoonground cinnamon
- 3/4teaspoonground allspice
- 1/4teaspoonground cloves
- 1/2teaspoonground cardamom
- 1/2teaspoonground ginger
- 1/2teaspoonground nutmeg
- 1bay leaf, crumbled
- 3/4teaspoondried thyme
DIRECTIONS
- Crumble bay leaf.
- I use a spice grinder for this but the recipe says to use a blender so.
- Mix together in blender until it becomes a fine powder.
- Store in small jar with tight fitting lid.
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March 10th, 2008 by alice
Tags: Baked, Potatoes, Red, Salmon, Squash
INGREDIENTS
- 1(3-5 lb)salmon fillets
- 4-6red potatoes(about 2 per person)
- 2smallzucchini
- 2smallyellow squash
- 2lemons
- 5-6garlic cloves
- 4tablespoonsbutter
- 4tablespoonsextra virgin olive oil
- chili powder
- salt
- pepper
- oregano
- thyme
- basil
DIRECTIONS
- Cut potatoes into small bite sized chunks.
- Slice zucchini and yellow squash into 1/4″ slices.
- Mince all garlic. Use more or less to your taste.
- Slice lemon in to 8ths.
- Turn oven on to 350 degrees.
- In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
- Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
- Toss in pan or use a spatula so that all the potatoes are evenly covered.
- Season zucchini and squash the same as the potatoes.
- Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
- Add zucchini and squash to potatoes and toss (or turn with spatula).
- Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
- Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
- In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
- Sprinkle salmon with chili powder, and pepper.
- After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).
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