Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.
White Wine Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 cloves minced garlic
- 1 cup white wine
- 1 cup whipping cream
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp. capers, drained
- 1 tsp. freshly squeezed lemon juice
- pinch of salt
8 oz. spaghetti
1 lb. medium sized scallops (about 16 and completely thawed, if frozen).
pinch of salt
2 tbsp. olive oil
In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.
Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.
Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.
Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.
Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.
Season with a pinch of salt
Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.
Add the scallops but do not over crowd.
Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.
Turn the scallops to the other side and cook for just 2-3 more minutes.
Remove from the heat immediately and transfer the scallops to a plate immediately.
Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.
If you insist, you can lick the plate. These are sooooo darn delicious.
I always have a package of these shells in the freezer and this is a wonderful way to use them and enjoy a great light lunch or dinner before going out for the evening.
- 1 cup chicken stock (homemade is best)
- 1 bay leaf
- 4 tbsp. butter
- 1 minced large shallot
- 1/2 – 3/4 cup chopped white mushrooms, trimmed and cleaned
- 1 tbsp. flour
- 2-3 tbsp. good white wine
- 2 cooked chicken breasts, skin removed
- 1/4 cup creme fraiche
- 1 tsp. mustard
- salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 6 Vol au Vent shells, baked as per instructions on package
In a saucepan, put in the stock and bay leaf and bring to the boil. Turn off the heat.
Melt the butter in a fry pan and cook the onions for a couple of minutes. Add the garlic and cook a further minute.
Add the mushrooms and cook until tender and golden in colour.
Sprinkle the flour over and, stirring constantly, cook for a minute. Add the wine and continue cooking until it has all evaporated. Pour this into the stock and add the chicken breasts. Cook this for about 3-4 minutes, until thickened.
Stir in the remaining ingredients. Carefully spoon into the baked shells. If you wish, pour a glass of chilled white wine and Voila! a perfect meal.
Having two members of the family who are here loving Cornbread and I am always looking and trying different recipes, here is one and I swear it is THE best Cornbread I have ever made. Kudos to the Spruce Eats.
- 1 cup sifted flour
- 1 cup yellow cornmeal
- 1 tbsp. baking powder
- pinch of salt
- 2 eggs, well beaten
- 1 cup half and half cream
- 1/4 cup butter, melted and slightly cooled
- 1/2 cup sugar
- 1 cup frozen corn, thawed, drained and patted dry
Preheat oven to 400 degrees. In a bowl, whisk together the dry ingredients and set aside.
In a small bowl combine the half and half, beaten eggs, butter and sugar. Add the wet ingredients to the dry and mix only until moistened – no more than 15 seconds.
Fold in the corn but don’t overmix this or the cornbread will be tough.
Pour into a well greased cake pan and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
Serve with a bit of butter and light drizzle of honey. ODG!!!
Next time I am going to add some cheese in the batter and see how that comes out.
Here is another way to make something new…we are supposed to be learning something while at home, so this is delicious and you will probably make it again and again.
- 2 1/2 cups flour, plus 2 additional tbsp.
- 1 tsp salt
- 1/2 tsp. cayenne
- 1 cup lard
- 2-3 tbsp. ice water
- 2 tbsp. butter
- 1/2 cup minced onion
- pinch of salt/pepper
- 4-5 cups white mushrooms, sliced
- 1 tsp. chopped garlic
- 2 cups heavy cream
- 3 large eggs
- dash each of hot pepper sauce and Worchestershire sauce
- 1 cup grated cheddar cheese (white is preferred)
- 4 ounces Asiago cheese, shaved
- 2 cups pea shoots
- white truffle oil, sprinkle only
In a mixing bowl combine the first three ingredients. Cut in the lard until it resenbles a coarse meal.
Add the ice water and mix until the dough comes away from the sides of the bowl. Cover and place in the refrigerator for 1 hour.
Preheat oven to 350 degrees. Remove the dough from the refrigerator and let sit for about 5 minutes. Roll out the dough on a floured board to a 12 inch round and 1//4 inch. Fold the dough into quarters and place it on a 10 inch tart pan. Roll a rolling pin over the entire surface to remove the excess dough. Prick the bottom all over with a fork.
In a medium suace pan melt the butter, add onions, salt and pepper and saute for about 1 minute. Add the mushrooms and saute for 4 minutes until they hahve wilted. Stir in the garlic and remove from the heat. Cool completely.
In a small bowl whisk together the cream annd eggs. Season with the hot pepper sauce, Worchestershire sauce and a pinch of salt and peppere. Mix well.
Pour the mushroom mixture into the pastry shell and sprinkle the cheese over. Bake until the center sets which should take about 55 minutes. Remove from the oven and cool for 5 minutes before slicing to serve.
In a bowl toss the pea shoots with the slightest drizzle of the truffle oil and garnish each slice with a pile of pea shoots.
With all the isolating, world wide, this would be a good time to set the table with a clean tablecloth, napkins, steak knives and a glass of your favorite beverage to make this a special time.
You will need:
- New York Strip steaks, about 8 oz. each
- olive oil
- salt and pepper
Preheat grill pan over high heat until just smoking. Brush the steaks with olive oil and season with salt and pepper. Grill 4-5 minutes on one side until golden. Turn them over and reduce the heat to medium and continue cooking for 5-6 minutes for a medium-rare doneness.
- 1 cup ketchup
- 1 tbsp. creamy horseradish
- 1 tbsp. honey
- 1 tbsp. maple syrup
- 1 tbsp. red pepper flakes
- 1 tbsp. Dijon mustard
Combine all these ingredient in a bowl , season with salt and pepper and set aside. When ready to serve, brush the steaks with this sauce and make sure you have little bowls for each person to use as they wish.
Make a beautiful, crisp green salad, add a twice baked potato and you have a very special meal.
I have to put this recipe out and tell my son-in-law it is for him. He is the only person we know who goes crazy for saskatoons. Victor, this is for you.
- 1 1/2 cups salted butter
- 3 cups sugar
- 1 1/2 cups cocoa powder
- eggs, beaten
- 1 1/2 cups flour
To make the brownies, melt the butter in a saucepan over low heat until thoroughly blended.
Remove from the heat and stir in the sugar until well mixed. Add the cocoa powder, stirring until smooth.
Add the eggs and stir well. Now add the flour and stir just until combined. Do not over mix. Pour into a prepared 9 x 13 pan.
Cream Cheese Topping
- 2 pkgs. cream cheese, softened and cubed
- 1/2 cup sugar
- 1 egg
- 1/2 tsp. vanilla extract
In electric mixer, place all n ingredients in the bowl and beat until smooth.
Drop by generous spoonfuls on top of the brownie mixture, followed by the sauce (recipe following). Take a butter knife and swirl the cream cheese mixture and sauce together, creating a pretty marbled look.
- 2 cups fresh or frozen saskatoon berries
- 1 cup cold water
- 1/2 cup sugar
- 3 tbsp. cornstarch
- 1 tbsp. lemon juice
In a saucepan place the berries an 3/4 cup of water and bring to a slow boil over a medium heat, cooking for 10 minutes. Stir occasionally so as not to burn the bottom the saucepan.
Whisk briskly the cornstarch with the remaining 1/4 cup of water and then rapidly whisk into the berries.
Stir in the lemon juice, cooking until it thickens. remove from he heat. This should be the consistency of a pie filling. If you must add a bit more cornstarch.e for 45-50 minutes until the topping begins to brown at the edges. The center will still be a bit wobbly. Remove from the oven and let set and cool for about 5 hours.
Store any leftovers in a covered container in the refrigerator for 2-3 days or in the freezer for about 3 months.
*Note. this recipe was in the Look magazine so enjoy.
In the past, I have never warmed up to stuffed peppers. Maybe it was the texture or the flavors, I don’t know BUT I do know this recipe put my head in a spin. All the while it was baking in the oven, I could swear the neighborhood was lining up at the front door. It is beyond fabulous. Give it a go!
- 1 lb. lean ground turkey
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 grated onion
- 1 1/2 tsp. poultry seasoning
- 1 tbsp. chopped fresh parsley
- 1/2 cup sour cream
- 1 cup cooked rice (1/3 cup raw)
- 4 large peppers, cut in half, seeded
Cook the rice (1/3 cup rice and 2/3 cup water) and salt until done.
Spray a medium size roaster with non-stick spray and set aside.
Prepare the peppers by cutting half, removing the stems and all the seeds. Shave off the pointy top part so they sit better. Arrange in the roaster and set aside.
In a large bowl mix the turkey, seasonings, onion, sour cream and rice by hand and then fill the peppers equally.
- 1 can condensed Campbell’s tomato soup
- 1 can chicken broth (could use beef)
- 1 tbsp. tomato paste
- salt and pepper to taste.
Pour the sauce over the peppers and bake in a 350 degree oven for about 75-90 minutes. When ready to take to the table, spoon all the sauce over the peppers. OMG! These are sooooo delicious.
- Even if you don’t care for bell peppers, you will love this recipe.
I was reading this recipe over and immediately thought of Hawaii. It sounded so delicious I am going to share with you. Besides, it made me hungary.
- 12 Hawaiian sweet buns, still intact 9 x 13″ baked form
- 3/4 cup alfredo sauce, store bought jar
- 12 slices of Black Forest Ham, thinly sliced
- 1 – 14 oz. can crushed pineapple, well drained
- 2 1/2 cups grated Tex Mex cheese
Preheat oven to 375 degrees. Remove the buns from the package, keeping in tact, and slice horiontally . You will have tops all together and bottoms all together. Place the bun bottoms in a 9 x 13 inch baking dish.
Spread the alfredo sauce over the bun bottoms, Layer on the ham slices, and spoon on the crushed pineapple, spreading to cover the buns.
Sprinkle the cheese on top of the pineapple and add the bun tops.
Melt together 1/4 cup butter, pinch of garlic powder and 1 tsp. brown sugar together. Brush over the tops of the buns. Cover with tin foil and bake for 30-35 minutes until the cheese has melted.
Now, to serve, with a very sharp knife, cut through each slider,making sure to cut completely through. Serve with a light salad, glass of wine and smile like you were really in Hawaii.
YUM! Note: These will not store well, so…eat them all up.
In my cookbook, I do have a recipe for muffins like these but the difference, by accident this morning, was to change up the muffin just a little bit. I used buttermilk rather than milk and made 3 layers of the batter. Watch!
- 2 cups flour
- 1/2 cup sugar
- 3 tsp. baking powder
- pinch of salt
- Rind of a lemon or lime, if you prefer
- 1 large egg
- 1 cup buttermilk
- 1/4 – 1/2 cup milk
- 1/2 cup melted butter
- 1 cup fresh blueberries
- lemon curd, or lime if you want to
Preheat oven to 425 degrees. Either grease or use the really large parchment ‘flour-like’ paper cups.
Mix together the dry ingredients. Melt the butter, add 1 cup of the buttermilk to it and whisk in the egg until absorbed. Add the wet ingredients into the dry mixture, stir to mix well. You may need to add a little more milk -a tbsp. at a time- to get the right consistency. Carefully add the blueberries.
Fill the cups with a scoop of the batter, add a tsp. or so of lemon curd in the centre, then another scoop of the batter. Here, again, add a tsp. of lemon curd and now equally add the batter to top of the muffins. This recipe will make 6 LARGE muffins.
While these were cooling, I wanted to taste to see if they were okay. While still a bit warm, I cut one if half and ‘tasted it’. Walked around the kitchen for a moment and went back and finished the other half. Without a word of a lie, this is probably the very best muffin I have yet to make.
Try it out. You will love it.
I say that as Don has been making this forever. You always want more. Make it and you will see.
- 4 tbsp. good olive oil
- 2 medium onions, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 2 – 14 oz. cans of canned Italian tomatoes
- 1 cup tomato juice
- 3/4 tbsp. fennel seeds
- 1 tsp. each of: basil, thyme, oregano
- pinch of rosemary (chopped)
- 1 1/2 lbs. hamburger
- 1/2 cup red wine vinegar
- 1 tin tomato paste
- 1 tbsp. sugar
- pinch of salt
- 1/4 tsp. cayenne
- 1 cup grated Asiago cheese
Mix all together in a large saucepot and simmer for about 1 – 1 1/2 hours until thick. On each individual serving, sprinkle the Asiago cheese.
All that is needed for a perfect meal is to add a chilled salad, slice of garlic toast and a glass of red wine.
Sometimes it is just fun to make a dessert up and present it in a different way. This is a lovely Apple Pie but made up in a bowl. Read on….
- Pastry of your choice (in a box, frozen or your own)
- 4 Braeburn apples, cored and peeled)
- 4 Granny Smith apples (cored and peeled)
- 1 cup caramel ice cream topping (or your own homemade)
- 1/4 cup chopped pistachio nuts
- 1/2 tsp. apple pie spice
- 2 tbsp. butter, cut in 8 small pieces
- 1 lemon, halved
- 1 tbsp. water
- 1 egg white
- sprinkle of cinnamon
Preheat oven to 350 degrees.
In a bowl, combine 1/2 of the caramel sauce, pistachios and pie spice. Set aside.
In a large bowl, slice the apples and toss to mix them up. Equally fill the ramekins with the apples, drizzle the caramel sauce over the apple slices, Add a pat of butter on each pie and squeeze a tsp. of lemon juice over each one.
When you have your pastry rolled out, cut into 8 squares, lay a square of pastry over each pie, pinching the corners with your fingers. It won’t cover the pie completely so don’t panic.
Set these out in a parchment lined baking dish and set the ramekins on.
In a small bowl, whisk together 1 tbsp. water with an egg white and brush the pastry,
Bake these for about 30 minutes until the pastry is golden and the apples are cooked through. Remove to a rack and let cool for 20 minutes. While still warm and just as you are about to serve, drizzle the remaining caramel sauce over each pie and add a light sprinkle of cinnamon. A scoop of vanilla ice cream on the side wouldn’t hurt either.
This is a little ‘over the top but with Easter coming in the not too distant future and summer entertaining in the forefront, this will put you in a class all by yourself (head of the Class). One thing is you can change the cauliflower colour from white to buying the purple or green type and showing off even more. Let’s go.
- 1/2 head Cauliflower
- 1 tbsp. butter
- 2 cups really cold whipping cream
- 1 tsp. unflavoured gelatin
- fine sea salt
- 1 oz. salmon roe
- freshly ground white pepper
Cut the cauliflower into small pieces and place in a pot. Add the butter and just enough water to cover the cauliflower. Cover and over medium heat bring to a simmer until very tender. Drain well and puree the cauliflower in a food processor.
Place the cream in a small pot, sprinkle the gelatin over the top. Let sit about 5 minutes and then bring to a simmer. Simmer long enough to dissolve the gelatin. Let cool to room temperature then gently combine with the cauliflower puree. Do not whip it. Now press this through a fine mesh sieve into a bowl. Season with salt and pepper.
This should be served in shot glasses or cordial glasses. Place about 20 of them on a tray, fill each glass and then cover with plastic wrap and place in the refrigerator for a minimum of 1 hour.
Remove the glasses from the refrigerator when ready to serve, top with a small dollop of salmon roe and serve on a pretty platter while still cold.
I know and if you are smart, you should blush with all the compliments being showered on you. Serve with a perfectly chilled white wine.