Pasta With Seafood

Recipe By : Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : * Italian Pasta
Seafood Mixture Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Baccala (dried salt cod) — cut in
1
rinsed and soaked — * see note 1
3 Garlic cloves — peeled and sliced
1/2 cup Olive oil
1 cup Dry white wine
6 cups Italian Tomato Sauce — * see note 2
3/4 pound Littleneck or cherrystone clams — *

3/4 pound Mussels – beards removed — rinsed
d
1/2 pound Crab claws
1/2 pound Fresh cod
1/2 pound Medium shrimp — peeled
1/2 pound Squid — cleaned and
cut into 1/2-inch rings
2 pounds Penne or linguine pasta

* Note 1: Rinse the baccala several times and soak it in plenty of cold
water
for a minimum of 12 hours. Change the water a few times during the soaking
process. Drain well. The cod is ready to use. * Note 2: See the recipe for
“Italian Tomato Sauce” which
is included in this collection. * Note 3: Rinse and drain the clams, being
sure they are closed tight and none are filled with mud. Bring a large pot
of
water to a boil to cook the pasta. In another large pot saute the garlic in the
olive oil for 1
minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes.
Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover
and
simmer until the clams and mussels just begin to open. Add the shrimp and
squid and simmer about 2 minutes until
the shrimp turn pink and are barely cooked through. At the same time cook
the
pasta in the boiling water with
a pinch of salt until al dente. When the pasta is cooked and the seafood is
done drain the pasta well and place on a large platter. Discard any shellfish
with unopened shells. Pour the cooked seafood and
the sauce over the pasta. This recipe serves 8 to 10 as a main course.
Comments: Leave it to the Italians to develop a truly delicious seafood pasta.
This dish is made with seven different types of seafood! Recipe Source: THE
FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue – The Springfield
Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 08-27-1995

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Sur La Table’s French Onion Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : % Scanned
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
6 Large white onions — thinly sliced
1/4 Cup butter
1 Tsp. sugar
2 Tbs. Dijon mustard
6 Cups beef stock
1/4 Cup cognac
Toasted French bread
Grated Gruye`re cheese
Freshly ground pepper

Peel and slice onions thinly. Melt butter in large saucepan, add onions
and saute tin6l soft and translucent.
Add sugar and cook over low heat until caramelized. Stir in Dijon
mustard. Add cognac and flame. Add
beef stock gradually until soup begins to boil. Stir constantly. Lower
heat and cover pan. Simmer gently for one
hour. Ladle soup into individual bowls. Float toast on top of each
serving. Cover generously with grated cheese.
Season with freshly ground pepper. Broil until cheese is melted.

Bon appetit.
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NOTES : Notes: x

Title: SESAME LEMON CHICKEN
Categories: Chicken, Chinese
Yield: 8 servings

6 Chicken breast, whole;
-skinned, boned, halved
-horizontally

———————————MARINADE———————————
1 lg Garlic clove
1/2 Ginger, fresh, inch;
-peeled halved
1/4 c Sherry, dry
2 T Lemon juice
2 ts Cornstarch
1 ts Sesame oil, dark
1 ts Vegetable oil

———————————-SAUCE———————————–
1/3 c Lemon juice
1/4 c Sherry, dry
1/4 c Honey
1/4 c Chicken stock
2 T Soy sauce, light
2 T Soy sauce, dark
1 1/2 ts Salt
Pepper, black

———————————STIR-FRY———————————
2 T peanut oil
2 T oriental sesame oil
7 Mushroom, black, dried (opt)
1/4 c sesame seeds; toasted
2 sm lemon; scored, ends cut
-flat, sliced thin

Partially freeze chicken and slice thinly against the grain. Transfer to
a deep, medium bowl. Soak dried mushrooms in hot water 30 minutes;
drain well and shred.

For the Marinade; mince garlic and ginger in food processor. Add
remaining ingredients and process 2 seconds. Pour over chicken, turning
to coat. Cover and marinate 30 minutes at room temperat-ure or up to 4
hours in refrigerator, stirring occasionally. For the Sauce; mix
together all of the ingredients in a food processor until well-blended.
Set aside. (NOTE: Marinade can be prepared up to 2 days ahead and
refrigerated.)

For the Stir-Fry; Heat wok or large skillet over high heat. Add 1
tablespoon each peanut and sesame oil. Add chicken and stir-fry quickly
until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a bowl or
large plate as they cook. Repeat with remaining oil and chicken.
(NOTE: Recipe can be prepared ahead to this point.) Return all of
chicken to wok, add mushrooms, sesame seeds, and sauce; stir-fry until
heated through. Mix in half of the lemon slices. Taste and adjust
seasoning with salt and pepper. Arrange on warmed serving platter.
Garnish wuth remaining lemon slices and serve with fluffy white rice.

Bon Appetit LIGHT AND EASY SPECIAL P52

MMMMM

Shellfish Soup With Cilantro

Recipe By : Bon Appetit April 1996
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Beans Peas
Bon Appetit Magazine Chowder, Soups Stews
Seafoods Shrimp
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons olive oil
24 large shrimp — peeled, deveined,
— shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean — split lengthwise
2 bay leaves
6 ounces green beans — trimmed, cut in
— half
6 ounces asparagus — trimmed, cut into
— 3-inch length
6 ounces snow peas — trimmed
1 1/4 cups chopped green onions
12 sea scallops — cut horizontally in
— half
chopped fresh cilantro

Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; saute
3 minutes. Add carrots, leeks and onion and saute 5 minutes. Add wine; simmer
5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; sim
mer over low heat 30 minutes. Strain stock into large saucepan. (Can be made
1 day ahead. Chill.)

Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green o
nions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are
cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup int
o bowls. Sprinkle with chopped cilantro.

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Notes: Here’s a light, fresh-tasting soup-stew from Hotel Château Erenstein in
Kerkrade, the Netherlands.

Converted by MC_Buster.

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AVOCADO SOUP WITH RADISHES AND CILANTRO CREAM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Avocado oil
1 tablespoon Walnut Oil or 3 T. Fruity
Olive Oil
1 medium Yellow Onion — chopped
4 Cloves Garlic — peeled and
Minced
1 Piece of Ginger — 1 1/2 inches
Long — peeled and minced
3 Serrano or jalapeno chili
Peppers, stemmed — seeded and
Minced
4 cups Chicken stock
3 Ripe Avocados — preferably
The Haas variety
2 Limes
1/2 cup Sour cream
2 tablespoons Half-and-half
1/4 cup Cilantro leaves — very finely
Minced
1 teaspoon Ground Coriander
Salt
1 bn Radishes — 10-12
Black pepper

Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and
add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the
peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes
and remove from heat. While the stock and vegetables are simmering, cut the
Avocados in half and seed and peel them. Chop the Avocados, toss them with the
juice of 1 lime and place about half the Avocado in a blender container. Add
hot stock and vegetables until container is about 3/4 full and process until
the mixture is smooth and liquid. Chill the soup thoroughly, preferably for
several hours.
To make the cilantro cream, stir the sour cream and half-and-half together,
add the chopped cilantro, the remaining chili pepper, the ground coriander
and salt to taste. Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the
remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you
are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste. Ladle it
into chilled soup bowls. Top each serving with a tablespoon of cilantro cream
and a tablespoon of julienned radishes.

Variation: This soup is also delicious when served hot and is an ideal opening
to a hearty Mexican meal.

From: The Good Cook’s Book of Oil Vinegar by Michele Anna Jordan
Posted By: Charles Walstrom 2/93

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Mexican Corn Soup (courtesy Gourmet Magazine)

Recipe By :COOKING LIVE SHOW #CL8676
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 cup chopped onion
2 2-inch jalapeno peppers, — minced
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander seed
Salt and freshly ground black pepper
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
3 1/2 cups chicken stock or canned chicken broth
8 ears corn, shucked, the kernels cut off the cobs,
and the kernels and cobs reserved separately
1 red bell pepper, — roasted and chopped fine
3 tablespoons minced fresh coriander or parsley leaves,
— or to taste
Cayenne to taste if desired
Garnish: Fried tortilla strips

In a kettle cook the garlic in the oil over moderately low heat, stirring
for 1 minute, add the onion and the jalapeno peppers, and cook the mixture,
stirring, until the onion is softened. Add the cumin, the ground coriander
seed, and salt and black pepper to taste and cook the mixture, stirring,
for 2 minutes. Add the carrot and the celery and cook the mixture over
moderate heat, stirring, for 5 minutes. Add the stock, the corn cobs, and 2
1/2 cups water and simmer the mixture for 15 minutes. Add all but 1 cup of
the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or
until the kernels are very tender, and discard the cobs. In a blender puree
the mixture in batches, blending each batch on high speed for at least 1
minute, or until it is very smooth. (If an even smoother soup is desired,
after using the blender force the mixture through a fine sieve set over a
bowl, pressing hard on the solids.) Let the soup cool to room temperature.
In a small saucepan of boiling water boil the remaining 1 cup reserved corn
kernels for 2 to 4 minutes, or until they are tender, drain them in a
colander, and refresh them under cold water. Stir the corn into the soup
with the roasted bell pepper, the minced coriander, the cayenne, and salt
and black pepper to taste and serve the soup at room temperature. Garnish
with fried tortilla strips.

Yield: About 6 cups, serving 6

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