Shrimp and Lobster Salad

Shrimp and Lobster Salad with Farro

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On a hot summer night, there is nothing more delicious than a cold seafood salad with lots of bold flavors and textures.  This meal was for a special occasion so I used lobster and colossal shrimp but it works just as well with scallops, small shrimp, or squid.  I served it with rustic bread that was topped with olive oil, garlic powder, and grated Romano cheese then grilled until deep brown and crusty.

yield: ~4 generous servings  prep time: ~1  hour   difficulty: easy

Ingredients:

• 2 2 lb lobsters, steamed and taken out of the shell
• 1 lb colossal shrimp, shelled, deveined and cooked
• 3 small pickling cucumbers
• 2 large ripe tomatoes
• 1/2 red pepper, cut into strips
• 1 bunch scallions, sliced
• 2 avocado, peeled, pit removed, cut into large dice
• 1 cup quick cooking Farro
• 2 cups chicken stock
• juice from 3 limes
• fresh basil (I used a handful and roughly chopped it)
• fresh mint and cilantro (I used about 10 mint leaves and several stems of cilantro)
• 1/4 cup olive oil
• 1 Tbs honey
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 3 Tbs feta cheese
• sea salt and pepper

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Procedure:

1. Shell the shrimp and lobster and chill
2. Make the farro according to directions on package--I cooked it in chicken stock.  Cool
3. Peel and seed cukes and cut into large dice
4. Cut tomatoes into wedges, then cut wedge in half
5. Slice scallions up to dark green
6. Cut peppers into strips
7. Mix farro with cukes, scallions, peppers, and avocado
8. Make lime vinaigrette (lime juice, olive oil, honey, basil, mint, cilantro, garlic powder, pepper flakes)
9. Pour half dressing over farro/veggies.  Toss and arrange on large platter.
10. Place tomatoes all around farro
11. Heap seafood over the top
12. Pour remaining dressing over everything
13. Sprinkle with feta, top with additional basil.

Delicious!

Shortcakes with Balsamic Marinated Berries

Wednesday, July 15, 2015

Delicate cinnamon shortcakes with delicious sweet strawberries, blueberries, and raspberries

Nothing says summer more than a simple berry shortcake dessert.  This one is extra special because the shortcakes have 

cinnamon in the batter and the berries are enhanced with brown sugar and a splash of balsamic vinegar.  Enjoy this with

a dollop of whipped cream or a scoop of vanilla ice cream (as pictured).

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Yield: 8 servings      Prep time: 30 minutes to prep and chill, plus 15 minutes to bake  Difficulty: EASY

Ingredients:

1 quart strawberries washed, stemmed, cut in half

1 pint raspberries

1 pint blueberries

1 Tbs Balsamic vinegar

1/4 cup brown sugar
2 Cups flour

1/4 Cup sugar + 8 tsp sugar for tops of shortcakes

1 Tbs baking powder

1/2 tsp salt

8 Tbs cold butter, cut into small cubes        

2/3 cup half and half + extra for brushing tops

1 tsp cinnamon

Procedure:
Preheat oven to 400 F

• Mix flour, sugar, baking powder, salt and cinnamon in large bowl
• Add cubed butter and cut in until mixture is crumbly 
• Add half and half and mix gently with a fork until it just comes together
• Turn out on a floured surface and knead a few times to make a cohesive ball
• Flatten into a disk and roll out to 1/2"-3/4" thickness cut with biscuit cutter

• Space evenly on parchment lined baking sheet
• Brush with a bit of cream and sprinkle with sugar
• Chill for 20 minutes in the refrigerator
• Bake for 12-15 minutes, until light golden brown
• Cool on a wire rack
• While shortcakes are baking, slice the berries and mix with balsamic vinegar and brown sugar. 
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• To assemble, split the shortcake and spoon berries and juice on the bottom.  
• Top with whipped cream or ice cream.
• Top with other half of shortcake and sprinkle with powdered sugar

Frozen Vanilla Custard

Frozen Vanilla Custard

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There is nothing better on a hot day than homemade frozen custard! Actually, it is fabulous on any day--hot or not.

Yield: 12 servings      Prep time: 30 minutes to prep, plus time to chill and freeze    Difficulty: EASY

Ingredients:

4 cups whole milk (I use a combination of Cashew milk and 2% milk)
1/2 cup half and half
1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
4 large egg yolks
1 can sweetened condensed milk
1 vanilla bean pod split and seeds scraped out plus 2 tsp vanilla extract OR 2 Tbsp vanilla

Procedure:

• In a medium sauce pan heat milk on stove to 175 degrees Fahrenheit
• In a separate bowl, whisk egg yolks until they are light in color
• Add one cup of hot milk to eggs whisking the whole time (this tempers the yolks)
• Add yolks to hot milk, stirring constantly
• Add sugar, cornstarch. and salt
• Scrape vanilla seeds into mixture.  Add pods as well during the cooking process
• Whisk over medium-high heat until thick and mixture coats the back of a spoon--it should be 160 degrees F
• Remove from heat and strain through a fine sieve into a large bowl.  This will remove any tiny bits of cooked egg
• Add one can of sweetened condensed milk and vanilla extract
• Carefully set bowl into a larger bowl filled with ice and water  
• Cool in water bath until it is no longer warm, stir occasionally
• Cover bowl of custard with plastic wrap and chill for 2 hours
• Pour custard into ice cream maker--I use the ice cream maker attachment on my Kitchen Aide Mixer and it works beautifully
• Pour into freezer containers
• Enjoy!

Peach Crostata

Summer Peach Crostata

Pure peach perfection!

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Hi Everyone!

I have not posted in awhile so I thought I would kick off my return with an easy but delicious peach tart.  It is very rustic looking and the house smells amazing when it is baking. I like to serve it warm with a large scoop of home made vanilla frozen custard! ~Anne

Yield: 6-8 servings      Prep time: 30 minutes to prep, 40 minutes to bake    Difficulty: EASY

Ingredients:

1 All butter pie crust (see Thanksgiving Pumpkin pie post for recipe)

2. 4 large, not quite ripe,  peeled and pitted peaches

3.  1/3 cup Sugar

4. 1-2 tsp Cinnamon

5. 1 Tbsp Cornstarch

6.  Juice from half of a lemon

7.. 1/8 tsp. salt

8. Egg white to brush dough

Procedure:

1.  Roll out single crust of All Butter Pie Crust to 12" circle

2.  Mix peeled, sliced peaches with next five ingredients in a bowl

3.  Transfer dough round to parchment lined un-rimmed cookie sheet

4.  Mound peaches in the center

5.  Fold dough around the peaches  leaving a hole in the middle

6.  Brush dough with a slightly beaten egg white

7.  Sprinkle with one Tbsp. of sugar

8.  Bake in a preheated oven at 375 degrees Fahrenheit
9.  Sprinkle with powdered sugar  before serving