BAY SCALLOPS WITH LEMON & DILL
Tuesday, August 14, 2007
Yield: 4 Servings
2 tb Unsalted Oleo (1/4 Stick)
1 1/2 lb Bay Scallop
2/3 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately.
2 tb Unsalted Oleo (1/4 Stick)
1 1/2 lb Bay Scallop
2/3 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately.
Labels: Chopped Fresh Dill, Freshly Ground Pepper, Lemon Juice
BAY SCALLOP STEW
Categories: Soups/stews, Seafood
Yield: 4 Servings
2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Scallops OR 1/2 lb Scallops AND **
1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly.
Yield: 4 Servings
2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Scallops OR 1/2 lb Scallops AND **
1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly.
Labels: Lobster meat, Seafood, Soups/stews
BAVARIAN HERB SOUP (KRAUTLSUPPE)
Categories: Soups/stews, German
Yield: 4 Servings
1 lb Herbs *
4 tb Butter
1 lg Onion, chopped
1 qt Water or vegetable stock
1 lg Potato, peeled and chopped
-into small cubes
Serves 4.
salt and pepper bread cubes for croutons
* at least 3 of these: chervil, watercress, spinach, sorrel
(dandelion and pimpernel for brave souls) Bitter herbs are
traditionally eaten at Easter in Christian countries as a sign of
penitence. This Bavarian soup is served on Easter Thursday, known as
Maundy Thursday. Fresh chervil, easily available in any German
market, is usually the dominating flavor. This is a delicate
fresh-tasting soup for any time of the year.
You will need a large saucepan. Pick over and wash the herbs,
stripping the leaves from those stalks which are too woody. Chop the
rest.
Melt the butter in a deep pan and fry the onion gently until
transparent. Add the herbs and sweat them for a moment before you
pour in the water or broth. Add the potato to the soup. Bring the
soup to a boil, and then turn down the heat. Simmer for 20 minutes.
Mash the potato in the soup to thicken it a little. Taste, and add
salt and freshly milled pepper.
Serve with bread croutons fried in butter or bacon fat (goose fat is
even better). They should be so hot that they sizzle when they are
added to the hot soup at the table.
From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING" by Elisabeth Luard, ISBN 0-553-05219-5
Yield: 4 Servings
1 lb Herbs *
4 tb Butter
1 lg Onion, chopped
1 qt Water or vegetable stock
1 lg Potato, peeled and chopped
-into small cubes
Serves 4.
salt and pepper bread cubes for croutons
* at least 3 of these: chervil, watercress, spinach, sorrel
(dandelion and pimpernel for brave souls) Bitter herbs are
traditionally eaten at Easter in Christian countries as a sign of
penitence. This Bavarian soup is served on Easter Thursday, known as
Maundy Thursday. Fresh chervil, easily available in any German
market, is usually the dominating flavor. This is a delicate
fresh-tasting soup for any time of the year.
You will need a large saucepan. Pick over and wash the herbs,
stripping the leaves from those stalks which are too woody. Chop the
rest.
Melt the butter in a deep pan and fry the onion gently until
transparent. Add the herbs and sweat them for a moment before you
pour in the water or broth. Add the potato to the soup. Bring the
soup to a boil, and then turn down the heat. Simmer for 20 minutes.
Mash the potato in the soup to thicken it a little. Taste, and add
salt and freshly milled pepper.
Serve with bread croutons fried in butter or bacon fat (goose fat is
even better). They should be so hot that they sizzle when they are
added to the hot soup at the table.
From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING" by Elisabeth Luard, ISBN 0-553-05219-5
Labels: Onion, peeled and chopped, Potato, Serve, THE OLD WORLD KITCHEN, THE RICH TRADITION OF EUROPEAN PEASANT
BAVARIAN DINNER
Categories: Crockpot, Meats, Main dish, Prodigy
Yield: 6 Servings
2 cn Sauerkraut, Bavarian style,
-undrained (27 oz each)
2 lb Polish kielbasa sausage,
-precooked and cut into 3
-inch pieces.
1 md Onion, thinly sliced and
-separated into rings
1 ts Chicken bouillon, instant
1/2 ts Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage
pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed.
Repeat layers. Cover and cook at setting #3 in West Bend cooker (low)
for 7 ~ 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve
with boiled potatoes and apple raisin salad.
Yield: 6 Servings
2 cn Sauerkraut, Bavarian style,
-undrained (27 oz each)
2 lb Polish kielbasa sausage,
-precooked and cut into 3
-inch pieces.
1 md Onion, thinly sliced and
-separated into rings
1 ts Chicken bouillon, instant
1/2 ts Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage
pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed.
Repeat layers. Cover and cook at setting #3 in West Bend cooker (low)
for 7 ~ 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve
with boiled potatoes and apple raisin salad.
BAVARIAN CREAM WITH RASPBERRY SAUCE
Monday, August 13, 2007
Categories: Desserts
Yield: 4 Servings
1 tb Unflavored gelatin
2 tb Cold water
1 1/2 c Non-fat milk
1/4 ts Salt
1/4 c Sugar
1/4 ts Vanilla
1/4 ts Almond extract
1 c Low-fat whipped topping
1/2 pt Raspberries
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.
Yield: 4 Servings
1 tb Unflavored gelatin
2 tb Cold water
1 1/2 c Non-fat milk
1/4 ts Salt
1/4 c Sugar
1/4 ts Vanilla
1/4 ts Almond extract
1 c Low-fat whipped topping
1/2 pt Raspberries
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.
Labels: Almond extract, BAVARIAN CREAM, RASPBERRY
