Good Food, Good Wine, Good Friends!

Every month I get together with my favorite foodies to eat good food, drink good wine and talk about...well, more food and wine. The menu is meticulously planned, the wine is perfectly paired and the conversation is lively. That about sums it up.  And last Saturday night was no different. Thank you Jeanne and Michael for a wonderful evening! I can't wait to see what April brings.


Good Food

Veggie Hummus

Butternut Squash Soup

Rack of Lamb with Balsamic Sauce on Mashed Potatoes

Cheese Course

Tres Leches Cake

Good Wine

Good Friends

Consuelo and William

Pam

Rohe and Bob

Great Hosts!

Jeanne and Michael

Olive Bread Baked in a Cloche

I bought this "cloche" during a weak moment in my favorite kitchen store.  And like all the gadgets I buy it kept getting pushed farther back on the shelf, until I eventually forgot about it.  While cleaning out my cabinets last week I rediscovered it and concluded it was time to either use it or give it away - to make room for more new gadgets.   
The cloche (also called a cooking bell) is a natural clay baking dish with a dome cover, used to bake bread, that simulates a hearth oven.  It fits perfectly in your home oven and eliminates the need to spritz your bread while baking.  The result is consistently chewy, crusty bread.  
My first attempt at using the cloche was making olive bread. It lived up to its reputation and has elevated its status in my kitchen!

Olive Bread Recipe
Ingredients
1/2 medium red onion, finely chopped
1-2 tablespoons olive oil, for frying
6 cups white bread flour
1 1/2 teaspoons salt
12 ounces lukewarm water, 1-1/2 cups
1-1/2 teaspoons instant yeast
3 tablespoons olive oil, or 5 T. olive oil and no honey
2 tablespoons honey
1 cups kalamata olives, pitted, roughly chopped
2 tablespoons oregano, fresh, chopped
cornmeal, for dusting


Preparation
Fry the onion in the olive oil until soft. Remove from pan and put aside till later.
Sift the flour and salt into the large mixing bowl of an electric mixer.   Stir the  instant yeast into the flour. Make a well and  add the water and the olive oil.
Attach bowl to mixer, and attach dough hook.  Mix on speed 2 for two minutes.  Add onion, olives and herbs, and mix until dough is smooth and forms a ball, approximately 4 minutes longer.  Place in a clean, lightly oiled bowl, cover with plastic wrap and let sit for 10-20 minutes.
Sprinkle the bottom of the cloche with cornmeal and place the ball of dough in the center. Cover with the lid and let rise in a warm, draft free place until doubled in size, approximately 45 minutes to 1 hour.
Preheat the oven to 425 degrees.  Slash the top of the loaf with a razor blade or sharp knife.  Place cloche with lid in the preheated oven.  Bake for 40 minutes or until the loaf is golden and sound hollow when tapped.  The cloche should be removed for the last 5-10 minutes of baking.
Cool on a wire rack.   Serve while still warm, if desired.

Shrimp & Scallops Diablo

Lately I can't seem to get my fill of seafood and pasta.  And the spicier I can make it, the better. That's why this diablo (meaning devil) of a dish is so appealing.  Seafood, tomatoes, chili peppers and garlic...what's not to like? Don't be afraid to try it.  The spiciness is easily overcome with a beer, margarita or glass of wine!

Shrimp and Scallops Diablo Recipe

(Makes 4 generous servings)

Ingredients:
1 pound shrimp, peeled and de-veined

1 pound bay scallops

1 teaspoon red pepper flakes

1 teaspoon black pepper, freshly ground
1 teaspoon kosher salt

3 tablespoons olive oil
1 medium onion, finely chopped

3 cloves garlic, chopped
28 ounces can diced tomatoes, with juices
1 cup dry white wine

1/2 teaspoon dried oregano

1 pound penne pasta*
1/4 cup italian parsley
1/4 cup basil, chopped

Preparation:
Bring a large pot of salted water to a boil over high heat.
Toss the shrimp and scallops in a medium bowl with 1 teaspoon each salt, pepper, and the red pepper flakes.
Heat the oil over a medium-high flame in a large, heavy skillet. Add the shrimp and scallops and saute until just cooked through, about 2 minutes.  Transfer,  using a slotted spoon, to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano; and simmer until the sauce thickens, about 10 minutes.
Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain.
Add the cooked pasta to the sauce and stir to coat. Add the shrimp and scallops, and the accumulated juices, to the sauce pan and stir to combine.
Remove the pan from the heat and toss in the parsley and basil.
Check seasoning and adjust with more salt and pepper if desired. 

Spoon the mixture into shallow serving bowls and serve.

*Can also be served over rice.

Key Lime Rum Pound Cake

Today I learned that The Flying Foodie has a following at Marine Base Camp Leatherneck in Afghanistan.  To all my friends at II MEF C4, especially Major Richardson, this blog post is for you.  Thank you for all you do!  Stay safe and come home soon.  Semper Fi...


Key Lime Rum Pound Cake Recipe
Ingredients
Cake:
2 cup butter
2 cups sugar
5 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup key lime juice, approx. 6 limes
1/4 cup light rum
1-1/2 teaspoon vanilla
1 tablespoon lime zest, approx. 5 limes
Glaze:
1-1/2 cup confectioner's sugar, sifted (more if needed)
2 tablespoons key lime juice
1 tablespoon light rum
 
Preparation

Preheat oven to 325 degrees.  Grease a 12-cup bundt pan.
Mix together flour, salt, baking powder and baking soda.  Mix together sour cream, lime juice, rum and vanilla.
Cream butter and sugar and beat on medium for 2 minutes.  Add eggs one at a time and beat well.  Add flour mixture  alternately with milk mixture.  Add zest.
Pour into prepared cake pan.  Bake for 70 minutess or until a cake tester comes out smooth.  

Remove from oven and allow to cool 10 minutes in pan.  Turn onto a cooling rack and cool completely.  Cover with glaze.

Triple Peanut Butter & Chocolate Cheesecake

My husband always says, "No good deed goes unpunished."  Punishment was not what I had in mind when I made this peanut butter and chocolate delight for a very helpful neighbor. However, the following day I was informed that after eating just one slice, he had to retreat for a nap!

Triple Peanut Butter & Chocolate Cheesecake Recipe

Ingredients

Crust

1 cup chocolate cookies, crushed

3 tablespoons butter, unsalted, melted

1 tablespoons sugar

Filling

2 packages 8 ounce cream cheese, room temperature

2/3 cup peanut butter, natural with salt and peanuts only

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

3 each eggs

1/4 cup sour cream

Topping

Reese’s Peanut Butter Cups

Reese’s Peanut Butter Chips

chocolate ganache (recipe follows)

Directions:

Crust

Preheat oven to 350 degrees.  Blend first three ingredients and press firmly into a 7-inch springform pan.

Cheesecake

Beat cream cheese and peanut butter for 3 minutes.  Add both sugars; beat 3 minutes. Beat in vanilla, then eggs, one at a time; then sour cream.  Pour into prepared pan. Bake 50 - 60 minutes or until barely firm - center should still be shaky.  Turn off oven; leaving door ajar, cool for 1 hour.  Remove from oven and cool completely in pan. Chill in fridge overnight or at least 8 hours.
Topping

Remove the side the of springform pan.  Halve the peanut butter cups and arrange over cheesecake, followed by peanut butter chips.  Drizzle with chocolate ganache (recipe follows).

Chocolate Ganache Recipe

8 ounces semisweet or bittersweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

1 tablespoon cognac or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.  Allow to cool until slightly thickened; then pour over prepared cheesecake.

                         

                                                                                                         

Coquilles St. Jacques

At the beginning of every new year, we vow to do something different, new, more or better to enhance our lives.  For me, this year that promise is to spend more time with friends - and not just on holidays or special occasions.  I find that impromptu gatherings can bring the most joy.  So last week I invited two friends to lunch, dusted off an old recipe and treated them to an adult “time out.”

Coquilles St. Jacques has always been one of my favorites dishes.  There was a time when it was a menu staple at fine dining establishments.  I guess that with the advent of the “nouvelle cuisine,” it somehow lost its’ appeal.  But not for me!  It is traditionally offered as an appetizer, prepared with scallops and a mushroom sauce, and served in a large scallop shell.  I much prefer it as the main course, adding shrimp or lobster and lump crab.  Who could limit themselves to just a few bites of this deliciousness? 

Coquilles St. Jacques Recipe 

Ingredients

1/2 pound bay scallops

1/2 pound medium shrimp, shelled and deveined

1/2 pound lump crabmeat

1 cup dry white wine

1 bay leaf

parsley

kosher salt

pepper, freshly ground

1 small onion, sliced

2 shallots, sliced

2 cups sliced mushrooms

3 tablespoons butter

3 tablespoons flour

1/2 cups heavy cream

bread crumbs

swiss cheese, grated

Preparation

Place scallops and shrimp in a saucepan with wine and enough water to cover.  Add bay leaf, several sprigs of parsley, salt and pepper.  Bring to a simmer and cook slowly for 5 minutes.  In a pan with a little butter, saute the onions and mushrooms about 5 minutes.  Set aside.  Drain the scallops and shrimp, reserving one cup of the liquid.

Melt the remaining butter in a saucepan and whisk in the flour.  When the mixture bubbles, add the cup of reserved liquid and the cream, whisking until well blended and thickened.  Add the scallops, shrimp, mushrooms and crabmeat, and stir.  Bring to a simmer and adjust seasoning.  Fill the shells or au gratin dishes, sprinkle with swiss cheese mixed with bread crumbs, and place under broiler.  Broil until the mixture bubbles and the cheese is golden brown.  Makes 6 scallop shells (appetizers)  or 4 au gratin dishes (entrees)

Rainy Days and Mondays...

If ever there was a day I didn’t feel like cooking, it was today!  It was raining and windy and even my dog didn’t want to go outside.  A perfect soup day; but soup can be time-consuming.  Then I remembered the butternut squash I bought at the market.  I am not a big fan of butternut squash, but it is high in nutrients and easy to prepare.  So, roasted in the oven, pureed with sautéed onions and garlic and chicken stock.  And because I was feeling guilty about how little effort it took, I decided to sauté some scallops to go with it.  Easy!  

Roasted Butternut Squash Soup with Scallops Recipe

Ingredients:
1 butternut squash (about 3-4 pounds)
olive oil
1/2 large onion, cut in half and sliced
2 garlic cloves, peeled and chopped
3-1/2 cups chicken broth
1/2 teaspoon cardamom
2 tablespoons madeira, or sherry
salt and fresh ground pepper, to taste
grains of paradise
scallops
large croutons/crostini

Preparation:
Preheat oven to 350 degrees.  Spray 13x9x2-inch glass baking dish with vegetable spray.  Cut squash in half lengthwise; and place, cut side down, in prepared baking dish.  Baked until squash is tender, about 45 minutes.

Cook onions in olive oil in a medium pot over medium heat, stirring until soft, about 5 minutes.  Add garlic and cook an additional 3 minutes.  Add stock, cardamom and madeira and simmer uncovered, about 15 minutes.

Using a large spoon, scrape half squash into food blender; discard peel.  Add half of stock and puree until smooth, about 1 minute.  Transfer to a clean pot and keep warm and covered.  Repeat with second half of squash and stock.  Bring to a simmer and season with salt and pepper.

Sprinkle scallops with grains of paradise and chill for 30 minutes.  Heat oil in a skillet over moderately high heat until hot; then sauté scallops until just cooked through, about 2-3 minutes per side.  Transfer to a paper towel.

Spoon warm soup into bowls.  Add a crouton and cover with a scallop.

For croutons:  slice a baguette into 3/4" slices.  Toss with olive oil, granulated garlic and minced parsley.  Place on baking sheet and bake in 400 degree oven for 8-10 minutes, until brown.