Top Three Favorite Recipes

[Kimmie]

Homemade bread, any kind of bread;

Egg dishes;

Pasta (me too, I'm partial to cream sauces).

[zombie_chef]

Here is the recipe for the trout Paupiettes:

Four fresh red trout filets
1/4 pound shrimp, shell on
1/2 cup heavy cream
1 cup dry white wine
1 pinch [1/2 tsp] saffron
1 shallot, fine mince
4-5 basil leaves, chiffonade
2 tsp. lemon juice
butter
toothpicks



shell and devein shrimp, reserve shells in pan for poaching liquid

in small sauce pan take 3 tablespoons of heavy cream and saffron, heat until infused, cool
in food processor take shrimp and saffron cream mixture and process until smooth.

using a rubber spatula, apply a 1/8in. thick layer of shrimp mousse to trout filet. Roll up the filet lengthwise, using the toothpick to secure it closed. Repeat with remaining 3 filets.

Take pan with shrimp shells and add 3/4 cup wine and 2 cups of water, dashes of both salt and pepper. Bring liquid to a boil and let roll for several minutes. Discard shrimp shells and put paupiettes into liquid. Poach for 7-10 minutes.

During poach time:

In fairly hot pan saute shallots in butter until clear, add remaining 1/4 cup wine, let reduce until wine is all but gone. Add cream,lemon juice and basil, reduce until thick. S and P to taste.

Plate trout, slather with sauce....serve with rice, steamed veggies.


Enjoy

[Rachel]

Only three?!
Pa amb tomaquet - fresh bread with a vine-ripened tomato spread on it and then virgin olive oil poured over the top

Octopus stew

and
chocolate, chocolate chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate,chocolate!

[Isa]

What recipe would you like Cchiu?






Thanks CC, I Can't wait to try this one.

[mudbug]

Isa,

The following sound intriguing if you're willing to share!

pecan granny smith muffin
White asparagus vinaigrette
Tapioca brulee

[Isa]

CChiu,


Tapioca Brulee

Make the tapioca according to the package direction. Pour into ramequins. Shortly before serving spinkle dried brown sugar mixed with white ugar. Use your torch to melt the sugar or put under the broiller.


White Asparagus Vinaigrette

If you are lucky enough to find fresh white aspartagus, don't hesitate and buy them all! You'll have to peel them, the outer layers are tough. Cook in water until tender. If all you can find is canned asparagus, buy them, they are still good. Either way, cool the asparagus before eating. They taste better when cool.

Make a vinaigrette with three parts oil to one part vinegar. Add a bit of moutarde de Dijon if you like. Don't forget the salt and pepper. Pour over the cool asparagus.


Voila!

[mudbug]

Isa,

Sounds delicious! What would be the difference if you used green asparagus.

I'll have to grow my own white asparagus next year.

[Isa]

CChiu,


Green and white asparagus obviously have different taste. If you can't find tyhem fresh, try to get imported white asparagus in a glass jar. If all fail, buy them canned but don't forget to cool them before eating.


Sorry I forgot the muffin recipe yesterday. I always cut the sugar by about 40%-50% in this recipe.


Apple Pecan Muffins
12 Muffins

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup sugar
1/2 cup vegetable oil
1 egg
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 teaspoon lemon zest
2 cups green apples, coarsely chopped
1/2 cup pecans, chopped and toasted

Preheat the oven to 350°F. Grease the muffin cups. Sift the flour, baking soda, cinnamon and salt into a medium bowl. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in a large bowl; whisk to blend. Mix in the dry ingredients, then the apples and pecans. Spoon 1/3 cup batter into each prepared muffin cup. Bake until tester inserted into centres comes out clean, about 35 minutes. Turn muffins out onto rack; cool slightly. Serve warm.

Bon Appétit!

[shroomgirl]

CCHIU~ there are alot of white asparagus growers right across the border in Illinois. The are in the main grocery stores....seems like I saw some recently....probably SA imports....
white asp can be bitter....the textural difference in canned/jarred and fresh is what you'd expect.
They are a treat to those that like them.

[Isa]

Just make sure to peel the asparagus, before cooking.