Crab Louie Salad

Crab Louie Salad

Ingredients Dressing:

1 1/4 cup light mayonnaise

1/3 cup finely chopped oil packed sun-dried tomatoes

1/4 cup milk

1 1/2 chopped fresh chives

1 1/2 tablespoon chopped parsley

1 tablespoon lemon juice

1 1/2 teaspoon tomato paste

1/4 teaspoon Worchestire sauce

1/4 teaspoon hot pepper sauce

Salad:

1 lb. asparagus cut in 5" lengths

Romaine lettuce

1 lb. crab, drained

Shrimp

Tomato

Hard boiled eggs

Cucumber

Lemon

Directions:

Whisk dressing ingredients together in medium bowl.  Season to taste with salt and pepper: Chill.   

Cook asparagus in pan of boiling water about 3 mimnutes until crisp, drain and transfer to water with ice.  Cool and then drain.  Place lettuce in large bowl toss with dressing.  Mound lettuce on plates.  Top with crab, garnish with shrimp, asparagus, tomato, eggs cucumber and lemon.  Pass remaining dressing separately.   

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

Crustless Broccoli Cheddar Quiche

Crustless Broccoli Cheddar Quiche

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

Ingredients:

• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half and half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg
• 
  
Directions:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• 
  
• Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
• 
  
• Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
• 
  
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• 
  
• Cut the quiche into 6 pieces and serve.

Bay Scallop Gratin

Bay Scallop Gratin

Ingredients
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

*

Directions:
Watch how to make this recipe.
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/bay-scallop-gratin-recipe.html?oc=linkback

Corn and Chipolte Soup with Radish and Avacado Salsa

Corn and Chipotle Soup 
With Radish and Avocado Salsa

30 minutes or fewer

Canned chipotle chiles add heat and a wonderful smokiness to this sweet soup. 

*

Ingredients:
2 Tbs. olive oil
1 medium onion, thinly sliced (1 ½ cups)
1 clove garlic, peeled and thinly sliced
¼ tsp. ground coriander
3 cups fresh corn kernels or 1 1-lb. pkg. frozen corn, thawed
2 cups low-sodium vegetable broth
2 chipotle chiles in adobo sauce, chopped
¾ cup almond milk
3 large radishes, diced (⅓ cup)
½ avocado, peeled and diced (½ cup)
2 tsp. lime juice
Fresh cilantro leaves, for garnish (optional)

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Directions:

1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic and coriander, and cook 1 minute. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with immersion blender, and season with salt, if desired.

*

2. Combine radishes and avocado in bowl. Stir in lime juice. Serve soup garnished with 2 Tbs. avocado mixture, a sprinkling of corn kernels, and cilantro (if using).  Serves 4

Skinny Broccoli Salad

 Skinny Broccoli Salad

(This recipe came from my Weight Watchers page of healthier recipes.)

2 stalks uncooked broccoli, chopped
1 heads (medium) uncooked cauliflower, chopped
1/2 cups sweet red peppers, chopped
1/2 cups green peppers, chopped
1 large fresh tomatoes, chopped
1/2 large uncooked red onions, chopped
1 cup canned ripe black olives, chopped
1/2 cups low-fat shredded cheddar cheese
1 1/2 cups fat free Ranch dressing 


Instructions
Blanch the broccoli and cauliflower and then chop add everything in a large bowl add the dressing and toss. Place in the frig for four  hours and serve.

A Gourmet Grilled Cheese Sandwich

If you were a subscriber to Gourmet Magazine the name Ruth reichl is probably familiar to you. She was editor in chief until the magazine ceased publication.

How to Make a Better Grilled Cheese

Ruth Reichl shares her favorite cooking secrets in a new weekly series

by Ruth Reichl

We spend a lot of time sitting around this office, talking about what we cooked, what we’re going to cook, and what we wished we had cooked. Lately it’s occurred to us that you might want to be part of this conversation.

Starting today, I’ll be writing a weekly column called How to Make a Better... These aren’t recipes, really, just simple ideas that will help you turn good food into great food.

These are little tricks I’ve come up with over many years, and I mostly keep them to myself. But our goal at Gilt Taste is to help everyone become a better cook, and I’m excited to share them with you. I wish you a year of wonderful eating.

(Photos by Whitney Chen)

How to Make a Better Grilled Cheese Sandwich

A great grilled cheese sandwich is a seriously seductive creature. Warm, tangy and gooey, it should be absolutely irresistible. But here’s the problem: Even ordinary grilled cheese sandwiches, the kind made with white bread and Velveeta, are pretty appealing. Which means that too many people are willing to settle for good enough.

That’s a shame: Making it better is remarkably easy. Here are a few tips, beyond the obvious ones of using good bread (something with character like sourdough) and good cheese (any good Cheddar will do, although I prefer Montgomery).

1. Do not use margarine - ever. Butter the inside and the outside of the bread. Or try spreading a thin film of mayonnaise onto the outside of the bread instead of butter; it will not only add a persuasive tang, but is also much more scorch-proof on the griddle.
2. Grate the cheese rather than slicing it for quicker, more even melting.
3. Mix the grated cheese with a scattering of finely chopped members of the allium family - whatever you happen to have on hand. I like to mix in about a tablespoon of onions, scallions, shallots and a little bit of garlic per sandwich.
4. Add a gentle swipe of mustard (or horseradish) to the inside of the bread. It adds a nice layer of flavor, an extra tang.
5. Pat some of the grated cheese onto the outside of the bread, where it will create a wonderfully crisp and shaggy crust, giving your sandwich an entirely new dimension.
6. Don’t take your eyes off the griddle; the easiest way to make your grilled cheese better is to make sure these babies don’t burn!

Curried Chicken Salad

Thank You Laurie, The Gracious Hostess and Chef @

The Knotthole Bed and Breakfast, Easton Washington

Curried Chicken Salad

Another Eye Catching Appointment

In The Beautiful Wooded Mountain Setting Of

The Knotthole Bed and Breakfast

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Curried Chicken Salad

Salad

1 roasted chicken

1 cup red or green seedless grapes

1/2 cup diced dried apricots

1/4 cup thinly sliced red onion

1/2 cup golden raisins (Laurie has used regular too.)

1/2 cup sliced celery

1/2 cup thinly sliced green onions

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Dressing

1/2 cup mayo (or more if desired)

2 teaspoons curry powder

2 teaspoons honey

2 teaspoons lemon juice

2 teaspoons lime juice

***

Combine all dressing ingredients and mix well. I usually mix it the night before to give ingredients time to incorporate.

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Remove the meat from the roasted chicken and cut into cubes. Place the chicken in a large bowl and add all the other ingredients. Toss gently. Pour the dressing over the chicken salad and toss until the mixture is coated.

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Serve in butter lettuce cups with roasted peanuts or cashews on the side. The original recipe called for 1/4 cup toasted pine nuts but Laurie prefers the the peanuts or cashews. Approx. 6 luncheon servings.