Christmas Eve

Creamy Potato Soup

March 4, 2012

Creamy Potato Soup

This is a rich and creamy soup that everyone will love.

INGREDIENTS

1/8 Cup Butter

2 Thinly sliced Leaks

1 Sliced Yellow Onion

1 Minced Garlic Clove

1 1/2 Quarts Chicken Stock

4 Large Sliced Yellow Potatoes

2 Tablespoons Thyne

1/2 Cup Heavy Cream

1 Cup Grated Cheddar Cheese

1/2 Cup Cooked & Diced Bacon (Optional)

1/8 Teaspoon Salt

1/2 Teaspoon Freshly Ground Pepper

In a large size soup pot add the butter, garlic, leaks and onions. Cook over a medium heat for 3 minutes.

Add the chicken stock, potatoes, salt, pepper and thyme. Cook for 50 minutes over a medium heat. Stir

frequently. Add the cream and bring to a boil. Remove and serve topped with grated cheese and diced

bacon (optional). Serves 4

Ginger Shrimp

December 28, 2011

Ginger Shrimp

INGREDIENTS

24 Shrimp With Shells On

1 Tablespoon Vegetable Oil

4 Cloves Chopped Garlic

4 Tablespoons Julienned Fresh Ginger

1 Tablespoon Sugar

¼ Teaspoon Kosher Salt

¼ Cup Soy Sauce

¼ Cup Brandy

Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2

Steamed Lobster

December 24, 2011

Steamed Lobster

Easier to cook than to eat! All you need is a large pot and water!

INGREDIENTS

Water

2 Lobsters (2 Pounds Each)

Melted Butter

In a pot large enough to hold both lobsters add 2 inches of water. Bring the water to a boil and then lower the heat to a simmer. If you have a steaming rack for your pot then use it as it will help prevent the lobsters from touching the bottom of the pot and charring. If you don’t have a steaming rack then don’t worry about it. Add the lobsters and steam for 15 minutes. Remove the lobsters and let them cool for 10 minutes before removing the claw and tail meat from the shells. Serve with melted butter if you desire. Serves 4

Pan Fried Halibut

December 24, 2011

Pan Fried Halibut

I absolutely love Halibut. After living in the Pacific Northwest for so many years I came to appreciate how delicious and versatile Halibut can be. Halibut is a lean fish that, when eaten fresh, the meat has a very clean taste and requires little seasoning. Noted for its dense and firm texture Halibut is great broiled, deep fried, pan fried or lightly grilled.

INGREDIENTS

2 Eight Ounce Halibut Fillets (Skin On)

4 Basil Leaves

1 Teaspoon Rosemary Leaves

2 Sprigs Thyme

2 Tablespoons Butter

4 Tablespoons Olive Oil

¼ Cup Red Wine

¼ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

Season the halibut with the salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the olive oil in a heavy skillet over a medium high heat. Place the halibut in the pan flesh side down. Cook for 2 minutes and then turn the fillets over and cook 1 minute more. Place the pan in the preheated oven for 5 minutes. Remove the pan from the oven and place it back over a medium high heat. Add the wine and reduce it until almost all of the wine is gone. While reducing the sauce be sure to baste the fillet to keep it moist. Add the remaining olive oil, butter, basil, rosemary and thyme and cook for 1 minute. Remove the pan from the heat and let it stand for 1 minute. Place on a serving platter and drizzle the sauce over it and enjoy. Serves 2

Seared Scallops

December 24, 2011

Seared Scallops

So easy and so delicious! Perfect for the Feast of the Seven Fishes!

INGREDIENTS

16 Sea Scallops

¼ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

½ Cup Cold Unsalted Butter (Cut Into Small Pieces)

1 Tablespoon Olive Oil

½ Juiced Lemon

1 Tablespoon Flat Leaf Parsley

Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4

Victoria’s Lemon Meringue Pie

December 23, 2011

Lemon Meringue Pie

For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off.  This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off.  This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off.  This prevents the meringue from sticking to the knife. 

INGREDIENTS

1 Cup Sugar

2 Tablespoons Unbleached Flour

3 Tablespoons Cornstarch

1/4 Teaspoon Kosher Salt

1 1/2Cups Water

2 Juiced & Zested Lemons

2 Tablespoons Butter

4 Beaten Egg Yolks

1 Nine Inch Baked Pie Crust

4 Egg Whites

7 Tablespoons Sugar

In a medium size saucepan whisk together 1 cup of sugar, flour, cornstarch and salt. Stir in the water, lemon juice and lemon zest. Cook over a medium high heat. Make sure to stir frequently. Cook until the mixture comes to a boil. Stir in the butter. In a small size bowl beat the egg yolk and then gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture becomes thick. Remove from the heat and pour the filling into the baked pastry shell. Preheat the oven to 350° F. For the meringue you will need to get either a large glass or metal bowl. Whip the egg whites until they are foamy. Add the 7 tablespoons of sugar gradually. Continue to whip until stiff peaks form. Spread the meringue over the pie and make sure to seal the edges at the crust. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and cool. Refrigerate and serve. Serves 8

Spaghetti With Mussels

December 23, 2011

Spaghetti With Mussels

INGREDIENTS

½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

Holiday Spinach Dip

December 21, 2011

Holiday Spinach Dip

This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!

INGREDIENTS

2 Large Bell Peppers

¼ Cup Olive Oil

2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry

1 Cup Ranch Dressing

1 Cup Sour Cream

1 Cup Chopped Water Chestnuts

2 Teaspoons Teriyaki Sauce

1 Teaspoon Minced Garlic

½ Teaspoon Ground Nutmeg

Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.

Country French Onion Soup

December 19, 2011

Country French Onion Soup

This soup is absolutely delicious! I love to make this soup every chance that I get.

INGREDIENTS

2 Tablespoons Butter

4 Cups Sliced Onions

1 Teaspoon Finely Chopped Fresh Garlic

2 ½ Cups Water

¼ Cup Chopped Fresh Parsley

21 Ounces Beef Broth

2 Tablespoons Dijon Mustard

1 Teaspoon Dried Basil

¼ Teaspoon Freshly Ground Pepper

¼ Teaspoon Dried Thyme Leaves

Croutons:

¼ Cup Butter

1 Teaspoon Dried Basil Leaves

½ Teaspoon Finely Chopped Fresh Garlic

3 Cups 1 Inch Cubed Bread

Topping:

6 Ounces Sliced Provolone Cheese

Melt the 2 tablespoons butter in a 3 quart saucepan until the butter is sizzling. Add the onions and garlic. Cook over a medium heat. Stir occasionally and cook for 8 minutes. The onions should be tender. Preheat the oven to 450° F. Add all of the remaining soup ingredients and continue cooking for 15 minutes. Meanwhile, melt ¼ cup of the butter in a 13/9 inch baking pan in the oven for 6 minutes. Stir in 1 teaspoon of basil and ½ teaspoon of garlic. Add the bread cubes and toss to coat. Bake for 10 minutes while stirring occasionally. You want the bread cubes toasted. Pour the soup into oven proof bowls. Place 1 slice of cheese in each bowl. Bake for 10 minutes until the cheese is lightly browned. Serve with the croutons. Serves 4

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels