Review of last recipe (photo above) - Delicious and so easy!  Can only imagine how much better it would be with summer tomatoes!

TODAY'S RECIPE - HERB SAUTEED POTATOES
When I looked at the ingredients and saw canned potatoes (something I have never eaten, and would never think of eating), I almost tossed it out, but had to try it just in case.  It's certainly easy enough.

1/2 cup italian flavored bread crumbs
1 16 oz can whole potatoes, drained
1 egg beaten with 1 tbsp water
3 tbsp butter

Place bread crumbs on sheet of waxed paper.  One at a time, dip potatoes into egg, then roll in bread crumbs.  Place on another sheet of waxed paper to dry.  Over medium high heat, melt butter in skillet.  When the butter is hot, add potatoes and cook for 5 minutes.

Review of last recipe (photo above) - I'm keeping this because I don't have any heart of palm recipes, and this one is really tasty. 

Going at breakneck speed to try to close out this section of recipes so that I can go on to entrees and desserts!!

TODAY'S RECIPE - LINGUINE WITH TOMATOES AND MOZZARELLA
From The Boston Globe, August 24, 1983 ...


Serves 6

4 large tomatoes; peeled, seeded and diced
1 lb fresh mozzarella, diced
1 cup fresh basil leaves, scissored into strips
4 cloves garlic, minced
1 cup olive oil
2 tsp salt and freshly ground pepper
1 1/2 lb linguine

Combine the tomatoes, mozzarella, basil, garlic, olive oil, salt and pepper in a large bowl and keep at room temperature for at least 2 hours before serving.  Cook linguine.  Drain pasta and toss with tomato and mozzarella sauce.

Review of last recipe (photo above) - The walnuts really add the zing to this salad, but it just wasn't good enough to save.

TODAY'S RECIPE - HEARTS OF PALM VINAIGRETTE WITH AVOCADO
From Better Homes and Gardens, July 1983

Serves 8

1/2 cup olive oil
1/3 cup tarragon vinegar
4 tbsp capers
1 tbsp snipped chives
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried chervil (couldn't find so will substitute fresh parsley)
3 14 oz cans hearts of palm, drained and cut into 1" pieces
bibb lettuce
1 large avocado
pimento slices (using roasted red peppers, which I think are the same)

For the dressing, combine oil, vinegar, capers, chives, salt, pepper and chervil.  Shake well.  Combine hearts of palm with dressing, cover and chill for several hours.  At serving time, transfer the hearts of palm to individual lettuce lined plates with a slotted spoon.  Peel, seed and slice the avocado and arrange slices on the plates.  Drizzle with additional dressing and garnish with pimento slices.

Review of last recipe (photo above) - Although I like all the ingredients, it's just an okay salad.  I liked the prior green bean salad so much more.  I think the horseradish was a bit overpowering.

TODAY'S RECIPE - MARINATED ASPARAGUS
From Woman's Day Magazine, July 13, 1982 ...

2 servings

12 asparagus spears; cooked and drained
3 tbsp cider vinegar
1/4 tsp salt
1/2 cup oil
3 tbsp minced fresh basil
1/8 tsp pepper
1 tbsp chopped filberts, hickory nuts or walnuts (optional)

Place asparagus in shallow dish and chill.  Stir vinegar with salt until salt dissolves, then add oil, basil and pepper.  Pour over the asparagus.  Cover and chill at least 3 hours.  Before serving, sprinkle with chopped nuts.

Review of last recipe (photo above) - Who doesn't have a recipe for a tomato mozzarella salad, so after eating it (and it was perfectly delicious), tossed the recipe.  I forgot that I only had curly parsley and had to add salt ... why no salt in the recipe (?).

TODAY'S RECIPE - GREEN BEAN SALAD WITH HORSERADISH DRESSING
Look at the ingredients (ie. bacon) ... how could this not be good!
 Serves 6

1 lb green beans, trimmed
1 tbsp drained bottled horseradish, or to taste
1/2 tsp dijon mustard
2 tbsp vegetable oil
1/4 cup sour cream
4 slices of bacon, cut crosswise into 1/2" pieces


In a large saucepan of boiling salted water, cook the green beans for 6-8 minutes, or until just tender.  Drain in a colander and refresh them under cold running water and chill them, covered, for at least 1 hour.

In a small bowl, whisk together the horseradish, mustard, oil, sour cream and salt and pepper to taste, and chill the dressing, covered, for at least 1 hour overnight.

In a skillet, cook the bacon over moderate heat, stirring until it is brown and crisp.  Place on paper towels to absorb excess oil. 

Arrange the green beans in a serving dish, spoon the dressing over them, and sprinkle with bacon.

Review of last recipe (photo above) - I was ready to dismiss this recipe ... I just wasn't interested ... thought it'd be just okay.  Well to my surprise, it was really delicious and something that would be great with a summer buffet.

TODAY'S RECIPE - MOZZARELLA AND TOMATO SALAD
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large ripe tomatoes, peeled and sliced
2 lbs fresh mozzarella, cut into slices
1/4 cup chopped fresh basil
1/4 cup chopped italian parsley
1/2 cup imported black olives
1/4 cup olive oil
freshly ground pepper

On a large serving platter, alternate overlapping slices of tomato and mozzarella.  Sprinkle with basil, parsley and olives.  Drizzle with olive oil.  Grind pepper generously (interesting: no salt), and serve at room temperature.

Review of last recipe (photo above) - What do you think of when you add lemon and egg yolk together?  Hollandaise!  So this is like mushrooms in hollandaise, and is absolutely delicious.

TODAY'S RECIPE - GREEN BEAN SALAD
From The New York Times, August 10, 1983...

4 servings

1/2 lb green beans
1 small red onion
1/2 lb tomatoes, cored
1 tbsp dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
freshly ground pepper
1/4 cup chopped basil, optional

Trim the ends of the beans, and place in a pot with water to cover and bring to a boil.  Add salt to taste, and cook until the beans are crisp-tender; about 3-6 minutes.  Do not overcook.  Drain and let stand until ready to serve.

Cut the onion in half, and then in thin slices.  Arrange the beans on a plate and sprinkle with the onions.  Cut the tomatoes into thin slices, then into thin strips and add to the salad.

Mix the mustard and vinegar in a small bowl.  Beat with a whisk while slowly adding the oil.  Add salt and pepper, and pour over the salad.  Sprinkle with basil.

Review of last recipe (photo above) - I didn't realize that the potatoes should have been totally cooked, and didn't really know what the instructions meant by shred.  I started to grate them and tried to mash them into the cheese mixture.  Since the inner part of the potatoes were on the firm side, I assumed they would cook more in the oven, but they didn't, so it was really a miss. 

TODAY'S RECIPE - MUSHROOMS IN LEMON SAUCE (Funghi Brodettati)

Serves 6

5 tbsp unsalted butter
2 lbs. mushrooms, washed and sliced
coarse salt and freshly ground pepper
1 tbsp flour
1/2 cup dry white wine
2 egg yolks
2 tbsp lemon juice
1 tbsp chopped parsley
Melt 4 tbsp of the butter in a skillet large enough to contain the mushrooms, then add the mushrooms, and saute over high heat.  Add salt and pepper to taste and cook until all the liquid from the mushrooms has been absorbed.  Sprinkle the flour over the mushrooms, and add the white wine.  Cook for 5-7 minutes, or until the sauce has thickened.

Mix the egg yolks and lemon juice together, and add to the the skillet off the flame.  Mix thoroughly with a wooden spoon.  Add the chopped parsley and mix well.  Add the remaining 1 tbsp butter and briefly replace the skillet on a low flame, stirring constantly for 1-2 minutes, until the mixture becomes creamy.  Serve immediately.

Review of last recipe (photo above) - Not really that appetizing to look at, tasted fine, but I tend to prefer my veggies just steamed, so I tossed the recipe. 

TODAY'S RECIPE - GOURMET CHEESE POTATOES
From The Boston Globe, November 16, 1983 ...

Serves 6-8

6 medium all-purpose potatoes (1 1/2 lbs)
2 cups shredded muenster cheese (8 oz)
1 cup sour cream
1/3 cup butter, melted
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper
paprika


Cook potatoes in water in large saucepan; bringing to a boil for 10 minutes, then reducing the heat to medium and continue to cook for 20 minutes until fork tender.  Drain and cool slightly for about 15 minutes.  Peel and shred into a bowl.

In a medium bowl, stir together the rest of the ingredients, except the paprika.  Fold in potatoes.  Pour mixture into lightly greased casserole and sprinkle with paprika. 

Bake in 350 degree oven for 30 minutes or until the top is golden brown.

Review of last recipe (photo above) - Used water, not broth and only had dried rosemary available ... all in all, an okay dish, but the lemon threw me off.  I normally add some sweetness, in the form of maple syrup, to my carrots, so this recipe isn't one that I need to keep. 

TODAY'S RECIPE - MUSHROOMS ITALIAN OVER GREEN BEANS
The caption reads, "Accompany with sauteed chicken livers, crusty bread, a green salad and an orange dessert.  Pour a dry and slightly fruity wine."  I like chicken livers, but I'm not sure how many other people would have them as a main course ... strange caption.

Serves 4

1 cup minced green onions including some of the green tops
12 oz mushrooms, sliced thin (about 3 3/4 cups)
1/3 cup butter
1/2 cup dry white wine
1 can ( 14 1/2 oz) italian tomatoes, chopped and drained
1 tsp dried basil
1/2 tsp dried rosemary
l lg clove garlic, crushed
1 cup heavy cream
1/2 tsp each salt and pepper
1 lb green beans, trimmed
parsley for garnish

In a large heavy skillet over medium heat, saute onions and mushrooms in butter until nearly tender and juices evaporate.  Add wine; cook and stir until wine evaporates.  Add tomatoes, basil, rosemary, garlic and cream.  Boil gently until liquid is thick.  Season with salt and pepper.  Meanwhile, cook beans uncovered in generous amount of salted boiling water until tender.  Drain well.  Arrange beans on plate and spoon mushroom mixture over beans.  Sprinkle with parsley.

Nutritional information:  428 calories, 7 grams protein, 19 grams carbs, 38 grams fat, 126 mg cholesterol, 618 mg sodium

Review of last recipe (photo above) - Ok, so I didn't have any saffron and I substituted chicken stock for the wine and went 1/2 heavy cream/1/2 half and half; but with all the changes, it came out quite nicely.  This would be a nice addition to a summer salad meal.

TODAY'S RECIPE - GLAZED CARROTS WITH ROSEMARY

From The Boston Globe, August 24, 1983 ...

Serves 4.

6-8 medium sized carrots, trimmed, peeled and cut into 1/2" rounds

1 1/2 cup chicken broth or water

2 tbsp white wine

1/2 tsp salt

1/4 tsp white pepper (will be using black)

3 tbsp unsalted butter

1/2 tsp lemon juice

1 tbsp light brown sugar

1 1/2 tsp minced fresh rosemary

In a medium saucepan, combine the chicken broth, wine and salt.  Heat until boiling and add the cut carrot slices.  Cook uncovered over high heat 7-8 minutes, or until tender.  Drain off the broth/water and add the salt, pepper, butter, lemon juice, brown sugar and rosemary.  Toss lightly to coat and cook over low heat, stirring or tossing constantly, until the ingredients combine and the sugar caramelizes. Remove and transfer to a serving dish.

Review of last recipe (photo above) - I remembered a similar type soup ( it was posted on 7/27/12; a Cream of Pumpkin Soup with Cinnamon Croutons), but this one had the flavor I was looking for.  I couldn't find a pumpkin, so used butternut squash.  The heavy cream doesn't hurt either.

TODAY'S RECIPE - MUSSEL SOUP
From The New York Times, August 24, 1983 ...

Serves 4-6

2 lbs mussels
2 tbsp butter
2 tbsp finely chopped shallots
1/4 cup finely chopped onions
1/2 tsp saffron
2 parsley springs
1 bay leaf
1 sprig fresh thyme or 1/2 tsp dried thyme
1 cup dry white wine
2 c heavy cream
cayenne pepper to taste
freshly ground pepper to taste
1 cup chopped fresh, skinless and seedless tomatoes

Scrub mussels under cold water with a hard brush removing beards, and drain.

Heat butter in large saucepan.  Add shallots and onion and cook briefly, stirring but not browning.  Add the mussels, saffron, parsley sprigs, bay leaf, thyme and wine and bring to a boil.  Cover and cook over high heat for 4 minutes.  Add cream, cayenne and ground pepper.  Bring to a boil and simmer for 2 minutes.

Strain mixture in a fine mesh strainer or cheesecloth.  Reserve broth.  Remove mussels from shells.  Transfer reserved broth to saucepan and add mussels and tomatoes.  Bring to a boil  Serve immediately.

Review of last recipe (photo above) - Am I crazy (?), but I thought turnips cooked with orange sounded really delicious.  Perhaps because I used a yellow turnip instead of white ones .. could this be why it tasted so strange.  Also, I didn't know until this moment that a yellow turnip is the same thing as a rutabaga.  How did that get past me?

TODAY'S RECIPE - GINGER PUMPKIN SOUP
Clipped from a magazine which credited The New James Beard, copyright 1981.

Serves 6

2 lb pumpkin, peeled, seeds and strings removed (you can substitute hubbard, acorn or butternut squash; I would have preferred if I could have substituted canned pumpkin, but if I can still find a pumpkin around, I'll use it ... and yes, I shouldn't be using canned because this is a cooking blog)
1 medium onion, stuck with 2 cloves
3 cups chicken broth
2 tbsp finely chopped fresh gingerroot
1/2 tsp pepper
1/4 tsp cinnamon
1 cup heavy cream or yogurt

In a medium sized covered saucepan, bring all ingredients except the cream or yogurt to a boil.  Reduce heat and simmer for 15 minutes or until pumpkin is tender.  Discard the onion.  Puree in food processor and return to pan.  Taste for seasoning, adding salt and more pepper if needed.  Stir in cream, and heat through (if using yogurt, heat below boiling point). 

Nutritional Information (with cream):  176 calories, 3 grams protein, 8 grams carbohydrates, 15 grams fat, 60 mg cholesterol, 553 mg sodium

Review of last recipe (photo above) - A bit of crooked photography ... I baked it covered for first 30 minutes, then uncovered it until the end, as I like my stuffing on the firm side.  It was good, but doesn't compare with my cornbread/regular bread stuffing/dressing.

TODAY'S RECIPE - ORANGE-GLAZED TURNIPS

Serves 4

4 medium sized white turnips (appox 1 1/2 lbs)
2 cups orange juice
4 tbsp unsalted butter
1 seedless orange, separated into segments and coarsely chopped
1 tsp salt
1/4 tsp pepper
1/4 cup minced parsley

Peel the turnips, then cut into 1/4" thick slices, and then into half rounds.

Place slices and the orange juice in a saucepan set over moderate heat.  Bring the orange juice to a boil, reduce the heat and simmer the turnips, covered for 15-20 minutes, or until they are tender.  Remove the turnips with a slotted spoon, setting them aside on a plate.

Cook the orange juice remaining in the pan over moderate heat until reduced to 1/4 cup.  Stir in the butter, orange segments, salt, pepper and parsley.  Add the turnips and heat gently over low heat until the turnips are hot.  Serve immediately.

Review of last recipe (photo above) - Great potatoes, and so easy to make.  The recipe sounded familiar, so I looked back and saw I blogged a Rosemary Roasted Potato recipe back on May 4, and after reading my review, actually do remember them.  Will be tossing out this recipe as the addition of the rosemary and the additional garlic really did make that recipe more superior to this one.

TODAY'S RECIPE - GERMAN APPLE STUFFING
Although next week is Thanksgiving, no matter how tasty this turns out to be (and it does sound yummy), I have my tried and true cornbread, sausage, fruit and nut stuffing that I make each year.  Maybe I'll have to make two kinds of stuffing (actually, isn't it called "dressing" if they are not stuffed into the bird?)...

Serves 8

1 loaf (1 lb.) day old white bread; cut into 1/2" cubes
1/3 cup butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/4 cup chopped celery leaves
2 tbsp chopped parsley
1/4 tsp salt
1/8 tsp pepper
2 cups milk
2 eggs, lightly beaten
2 medium Red Delicious apples; pared, cored and chopped (3 cups)
1/4 cup raisins

Preheat oven to 375 degrees.  Grease 6-cup baking dish.

Bake bread cubes in preheated oven until dry and lightly toasted; about 5 minutes.  Transfer to large bowl.  Lower oven temperature to 350 degrees.

Melt butter in saucepan.  Stir in onion, celery, celery leaves, parsley, salt and pepper.  Cook 3 minutes.  Pour over bread.  Add milk and eggs; stir to moisten.  Gently stir in apples and raisins.  Spoon into prepared baking dish; cover. 

Bake for 1 hour.

Review of last recipe (photo above) - First, as you can see, there are no spinach raviolis floating in the soup.  Second, this was one of the worst cooking days of my life ... (I'm sure you've had them) when lots of things went wrong.  I haven't made fresh pasta more than a couple times in my life, but thankfully, had a class at the King Arthur Flour Company store in VT a few years ago, so I know how the dough should feel etc etc.  This recipe had way too much egg in it ... the dough was too mushy.  When I tossed it out and decided to use the King Arthur recipe, in my notes, I wrote if adding spinach to make spinach pasta, only use 1/2 egg, so the prior recipe is flawed big time.  I ended up making another batch of dough ... then my pasta machine wouldn't screw under my counter well enough to work it myself (and my husband was NOT a great helper), some of the chopped onions being transferred to the soup fell to the floor, I only have a small Cuisinart so the soup had to be pureed in batches, and on and on.  Actually the soup is pretty good (though unexciting), the raviolis just okay.  Since, in the end, I only made 12 raviolis, I put more tomato paste and oregano in the soup and it is now going to turn into a more useful spaghetti sauce.

TODAY'S RECIPE - OVEN-FRIED POTATOES
Thank goodness ... something easy.  This was published by The Boston Globe on December 14, 1983.

Serves 6

1/4 cup oil
1/2 cup butter
1/2 tsp minced garlic
1/4 tsp salt
freshly ground pepper
1/2 tsp thyme
3 lbs. boiling potatoes, cut into 1/3" slices
2 tbsp minced parsley

Melt the butter with the oil over low heat in a shallow 9" - 12" baking dish.  Remove from heat.  Add the garlic, salt, pepper and thyme and mix well.  Add the sliced potatoes and toss until they are well coated with the butter mixture.  Cover with plastic wrap and refrigerate if not ready for cooking.  They will take 45-50 minutes in a 350 degree oven.

Place, uncovered, in oven and bake for 45 minutes, turning frequently until the potatoes are tender when pieced with the tip of a knife.  Run under the broiler for 5 minutes or until nicely browned.  Sprinkle with parsley and serve immediately.

Review of last recipe (photo above) - When I think bisque, I don't think of alot of veggies floating around.  I strained the vegetables from the stock before I added the egg yolk/sour cream mixture.  It was very good, but after my husband tried it, he thought the addition of some half and half might make it better.  It does, although now it's more like a chowder.  I'm not saving the recipe; it's just not something I'll want to make again.

TODAY'S RECIPE - FRESH TOMATO SOUP WITH SPINACH RAVIOLI
From Bon Appetit May 1983; the beginning of my subscriptions to food magazines.  Not only am I going to make homemade tomato soup, but homemade crab filled raviolis too! As crazy as it may seem, for some reason, I remember this recipe, but I'm quite sure I never made it before (no telltale food stains on the recipe).  Now I just need to find my pasta machine and my ravioli mold!

Serves 10

Tomato Soup:
1/4 cup olive oil
6 1/2 lbs tomatoes (about 16 medium), peeled, seeded and crushed
2 medium onions, chopped
1 tbsp butter
1 tbsp flour
3 3/4 cups chicken stock
3 tbsp tomato paste
1 tbsp sugar
1 tbsp paprika
salt and ground pepper

Crab Filling:
1/2 lb cooked crabmeat, shredded
2 tbsp mayonnaise
1 tbsp capers, rinsed
2 tsp shipped chives
1 1/2 tsp worcestershire sauce
1 1/2 tsp lemon juice
1/8 tsp dried dill
pinch of white pepper

Spinach Pasta:
1/2 lb fresh spinach, stemmed or 1/2 of a 10 oz pkg frozen spinach, prepared and squeezed dry (I'm going with fresh)
1/2 cup flour
1 egg, room temperature
1 egg yolk, room temperature
1 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp freshly grated nutmeg
pinch of salt

For soup:  Heat oil in heavy stockpot over medium heat.  Add tomatoes, onions and celery.  Cover and simmer until tomatoes are very tender; about 25 minutes.  Puree mixture in processor.

Melt butter in heavy large saucepan over medium-low heat.  Add flour and whisk for 3 minutes.  Whisk in stock.  Increase heat to medium-high and stir until mixture comes to boil  Add reserved tomato mixture, tomato paste, sugar and paprika.  continue cooking soup until reduced to desired thickness.  Season with salt and pepper.  (Can be prepared 2 days ahead and refrigerated or frozen for longer period.  Reheat before serving.)

For filling:  Mix crab, mayonnaise, capers, chives, worcestershire sauce, lemon juice, dill, salt and pepper in a large bowl.  Cover and refrigerate.  (Filling can be prepared 1 day ahead.)

For pasta:  Stir spinach over medium-high heat in heavy large skillet until wilted and cooked, about 3 minutes.  Cool.  Squeeze dry.  Puree in processor.

Add 6 tbsp flour with egg, egg yolk, oil, lemon juice, nutmeg and salt to spinach and process.  Mix in remaining flour 1 tbsp at a time until dough leaves sides of work bowl, but is still soft.  Process until smooth, about 40 seconds.  Turn dough out onto lightly floured surface and knead 1-2 minutes.  (Dough can also be prepared by hand.)  Wrap in plastic and let rest 1 hour at room temperature.

Divide dough into 4 pieces.  Wrap 3 pieces in plastic to prevent drying.  Pat remaining piece of dough into 4"x6" rectangle.  Turn pasta machine to widest setting.  Fold rectangle into thirds and run dough through machine.  Continue folding and kneading process with pasta machine until dough is smooth and velvety, about 10 more times.  Dust dough lightly with more flour as necessary.

Adjust pasta machine to next narrower setting.  Run dough through machine without folding, dusting lightly with flour if sticky.  Repeat, narrrowing rollers after each run until machine is on second narrowest setting; past should be less that 1/16" thick.

Cut dough strip crosswise in half.  Lay 1 piece loosely over lightly floured 1 1/2" ravioli mold.  Gently press dough into molds; if dough tears, patch with small piece of dough and seal with a dab of water.  Fill each pocket with a generous 1/2 tsp filling.  Using small brush or fingertip, moisten rim of dough with water.  Cover with second dough strip half, pressing unfilled dough from center outward to remove any air pockets.  Press around edge of dough to seal.  Run rolling pin or back of spoon down seams of mold to seal and cut ravioli.  Arrange in single layer on lightly floured towel  Repeat with remaining dough and filling.  (Ravioli can be prepared 1 day ahead.  Cover ravioli with kitchen towel and then refrigerate  until ready to cook.)

To serve:  Reheat soup.  Bring covered stockpot of salted water to rapid boil over high heat.  Add ravioli (in batches of no more than 18) and stir to prevent sticking.   Cook, uncovered, until pasta is just firm and al dente; about 5-6 minutes.  Drain well.

Ladle hot soup into bowls.  Divide ravioli among bowls and serve immediately.

Review of last recipe (photo above) - I thought I had mint, but it was old so I omitted it.  This is delicious soup, and would be great for a summer ... I don't know what!  It's so dessert like, I can't wrap my head around what I would make for a second course.  But I must save it because it's just so good.

TODAY'S (SECOND) RECIPE - OYSTER BISQUE
The issue here is what I'm going to do about the oysters.  I'm not a great shucker, so may buy them already shucked by my fishmonger.

Serves 8

2 large carrots
2 onions
2 leeks
6 tender celery stalks
5 tbsp butter + 4 tbsp butter
1/4 cup flour
6 cups fish or chicken stock
2 cups white wine or vermouth
bay leaf
32 freshly shucked oysters
10 drops Worchestershire sauce
3 egg yolks
2 cups sour cream
salt and pepper
minced herbs

All purpose soup base:
 - Take 2 large carrots, 2 onions, 2 leeks and 6 tender celery stalks, and cut all into matchstick sized julienne.
 - Cook the vegetables slowly in 5 tbsp butter in a large saucepan for 10-15 minutes, until tender but not browned. 
 - Fold in 1/4 cup flour, and cook gently for 3 minutes.  Let cool for 2 minutes then blend in 2 cups of hot fish stock and/or chicken stock by dribbles to make a perfectly smooth mixture with the flour.  Gradually fold in 4 more cups of stock and 2 cups of dry white wine or vermouth. 
 - Add a large bay leaf and bring to a simmer, and simmer slowly for 10 minutes.  Add salt and pepper to taste.

The oysters:
 - Drain 32 fresh oysters.
 - Heat 4 tbsp butter to bubbling in a stainless frying pan, add the oysters and fold over heat for 2 minutes or until they plump and well slightly.  Fold with salt and pepper and 10 drops of Worcestershire sauce.  Fold them into the soup base. (May be prepared in advance to this point.)

Final rites:
 - By driblets, whisk 2 cups of the hot soup liquid into a  bowl containing 3 egg yolks and 2 cups of sour cream.  Stir this (off heat) into the soup, then fold the soup over moderate heat, until the liquid has thickened lightly, but to not bring to the simmer.
 - Carefully correct seasoning and serve at once with sprinkling of fresh minced herbs.

Review of last recipe (photo above) - A toss out!  First of all, they weren't attractive, and secondly, just not tasty enough (too doughy) for the work involved.

TODAY'S RECIPE - FRESH STRAWBERRY SOUP
With a forecast of early snow nipping at our heels, there is no way that this will be "fresh". I needed this recipe in June!

4 servings

2 cups fresh strawberries
1/2 cup sour cream or plain yogurt (will be using the yogurt)
1/2 cup sugar
1/2 cup dry red wine
mint leaves for garnish

Puree all ingredients, except mint, in a blender. Transfer to medium bowl, cover and refrigerate at least 6 hours or overnight.  Garnish with mint sprigs and serve chilled.

Review of last recipe (photo above) - The pic I should have taken was the one as I threw it in the garbage disposal.  This is the first time I tossed the recipe out even before I tasted it, because (yuck), it was truly gross!  I did take a bite and the aspic just ruined some good asparagus.

TODAY'S RECIPE - PARISIENNE GNOCCHI
Another recipe credited to Cooking With Jacques Pepin (1982) brought to you by Cuisinarts.  In their caption/description, it's stated that these "are marvelous little dumplings made of cream puff dough, poached in water and finished in the oven".  We shall see.

350 degree oven
Serves 6-8

1 cup water
1/3 tsp grated nutmeg
1 cup flour 3 eggs
1/2 tsp salt
1/4 stick butter (plus 1 tbsp for the dish)
1/4 cup grated parmesan cheese (plus 1 tbsp to sprinkle on top)

Place the water, salt, nutmeg and butter in a heavy saucepan and bring to a boil  Drop entire cup of flour into the mixture at once and mix quickly with a sturdy wooden spoon.

Keep stirring until mixture forms smooth mass that separates easily from the side of the saucepan.  Cook and stir for 30 seconds more.  Transfer dough to a bowl.  Cool 5 minutes, add 1/4 cup parmesan cheese and one egg.  Mix at low speed until egg is incorporated.  Add the second egg, mix until smooth.  Repeat with the third egg. Cover and cool.

Place 3 inches of water in a large saucepan and heat to approximately 180 degrees (do not boil).  Mold dumplings with a teaspoon, using approximately 1 1/2 - 2 teaspoonfuls of dough.  Push the dough with your index finger into the water.

Drain and arrange in one layer on buttered gratin dish(es) with space to expand.  Sprinkle with parmesan cheese and bake at 350 degrees for 25 minutes.  Serve at once.

Review of last recipe (photo above) - Such a great summer pasta salad that I wish I had made it when I first clipped the recipe years ago.  It will definitely be added to my repetoire.  The reduced mussel broth really kicks up the flavor of the dressing.  I just reduced it without straining, then carefully spooned it over the pasta.

TODAY'S RECIPE - FRESH ASPARAGUS IN ASPIC
Well, I've never made aspic and initially I thought I would need a mold, but I see it's just spooned over the asparagus.  Otherwise, the thought of this big molded gelatin dish wasn't one I was looking forward to making or eating.  This is even a stretch, but since I saved the recipe, I must make it!

Serves 6

asparagus:
2 1/2 lbs asparagus
boiling water
1 1/2 tsp salt

tarragon aspic:
1 1/2 envelopes unflavored gelatin
1 1/2 cups chicken broth
1/2 cup dry white wine
2 tbsp tarragon vinegar
1 tsp dried tarragon leaves
1/2 tsp salt

2 hard cooked eggs 

lemon mayonnaise:
1 cup mayonnaise
1/4 cup lemon juice
1/4 tsp salt
dash of pepper

Break or cut off tough ends of the asparagus, leaving them as long as possible.  Peel the stalks.  Bunch together and tie with string and place upright in deep saucepan.  Add boiling water and cook, covered, for 12-15 minutes until stalks are tender.  Do not overcook.  Drain asparagus and chill in ice water for 30 minutes.  Drain well.

Make tarragon aspic by sprinkling gelatin over 1/2 cup water to soften.  In a medium saucepan, combine chicken broth, wine, vinegar, tarragon, salt and softened gelatin.  Over medium heat, stir constantly until mixture starts to boil.  Remove from heat.  Strain gelatin mixture into a medium bowl and discard the tarragon.  Nestle the bowl of hot gelatin mixture into a larger bowl filled with ice water.  Chill, stirring occasionally until the consistency of unbeaten egg white; about 20 minutes.

To assemble, divide asparagus into thirds.  Arrange one layer on a chilled plate and spoon 1/2 cup aspic over the top.  Repeat two more times and spoon any remaining aspic around the edge.  Refrigerate at least 1 hour or until firm.  Serve with lemon mayonnaise.

For the lemon mayonnaise, combine all the ingredients and mix well.  Refrigerate until ready to use.  Makes 1 cup.

Review of last recipe (photo above) - This is quite good and I like the pan prep where you butter it and dust with bread crumbs.  After it baked , it almost gave it a crust, without all the calories of a dough. 

TODAY'S RECIPE - PASTA MUSSEL SALAD
This recipe may be a bit summer-y for the fall season, but it sounds really good!

Serves 6

4 quarts mussels
1/2 cup dry white wine
2 tbsp butter
1 small onion, cut into 1/4" dice
1/2 small carrot, cut into 1/4" dice
bouquet garni (3-4 parsley stems, small bay leaf and some thyme)
4 (about 1/2 lb) cups cooked pasta (the recipe suggests fusilli or a flat noodle; will be using fusilli)
1 tbsp butter
1/2 tsp salt
1/4 tsp ground pepper

Dressing:
1 1/2 cups olive oil
2 tbsp lemon juice
2 tsp chopped parsley
2 tsp chopped chives
1 tsp dried or fresh basil
1/4 tsp salt
1/4 tsp gound pepper

Scrub mussels and scrape off the beards.  Rinse under cold water until the water is clear.  Discard any that are open or that have broken shells.

Heat 2 tbsp butter in a pot that is large enough to hold all the mussels.  Cook the diced carrot and onion for about 5 minutes.  Add the bouquet garni, mussels and wine.  Bring to a boil, cover and simmer for 5 minutes, shaking the pot several times.  Check after 5 minutes, and continue to cook is many of the mussels have not opened.  Discard any that do not open after 7 minutes of cooking.  Remove the mussels, cool, and remove the mussel meat from the shells when cool enough to do so.  Strain the cooking juice through several of cheesecloth and simmer until reduced to about 1/2 cup and set aside.  Note:  I won't be doing this as I never have cheesecloth on hand, but will pour out as much of the liquid as possible and toss away the veggies etc. and go on from there.

Cook pasta in boiling salted water until al dente. Drain and add 1 tbsp butter, and salt and pepper to taste.

To make the dressing, use 3 parts olive oil with 1 part reserved mussel broth and lemon juice.  Add parsley, chives, basil, salt and pepper.  Go easy on the salt as the mussel juices are apt to be quite salty.

To prepare the salad, mix the pasta with some of the dressing.  Gently toss with the mussels. Add more dressing to taste.  Cover and refrigerate.  Serve on a bed of Boston lettuce.  Sprinkle with some chopped parsley and a few grinds of fresh pepper.

Nutritional information: Cal 714, Pro 10 g, fat 59 g, CHO 33 g, Sodium 438 mg

Review of last recipe (photo above) - I used spinach linguine to add to the veggie input and substituted half and half for the heavy cream.  It is a delicious recipe, and even though the average cook shouldn't need a recipe for pasta primavera, I'm keeping this one. 

TODAY'S RECIPE - FLAN AUX ARTICHAUTS
This can be made as an appetizer or first course.

10-12 servings

butter
3 tbsp fine dry breadcrumbs

1 lb cream cheese, room temperature
2/3 cup sour cream
1/4 cup crumbled bleu cheese, room temperature (about 1 oz)
3 tbsp butter, room temperature
3 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
pinch each of dried thyme and majoram, crumbled
salt and freshly ground pepper
1 cup (about 6 oz) quartered cooked artichoke hearts (I'm using canned)

2/3 cup sour cream
6-12 quartered cooked artichoke hearts, as garnish

Preheat oven to 375 degrees.  Butter a 9" pie plate.  Coat evenly with breadcrumbs, shaking out excess. Refrigerate.

Combine cream cheese, 2/3 cup sour cream, bleu cheese and butter in food processor or large bowl and blend well.  Mix in eggs, herbs and seasoning.  Gently fold in 1 cup quartered artichoke hearts.  Spread mixture in prepared pie plate, distributing artichokes evenly.  Bake until puffed and lightly browned, about 30-35 minutes.  Let cool (flan will settle as it cools).

Spread top of cooled flan with remaining 2/3 cup sour cream.  Garnish with quartered artichoke hearts.  Cut flan into wedges and serve at room temperature.

Review of last recipe (photo above) - Man, this is good!  It's not like I had never heard of this soup, but never thought it would be this good.  The lemon really enhances the egg-y flavor.  It's simple to make, and will now be added to my soup repertoire.

TODAY'S RECIPE - PASTA PRIMAVERA

Serves 6

1 bunch broccoli
2 small zucchini
1/2 lb asparagus
1 lb linguini
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 c olive oil
1/4 c  chopped fresh basil
1/2 lb mushrooms, thinly sliced
1/2 c frozen green peas
1/4 c chopped parsley
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1/4 c (1/2 stick) butter
3/4 c heavy cream
2/3 c grated parmesan cheese

Wash and trim broccoli, zucchini and asparagus.  Cut broccoli into bite sized pieces, cut zucchini into thin slices, cut asparagus in 1: pieces. Cook in boiling salted water until crisp-tender.  Drain and place in a large bowl.

Cook and drain linguini.

Saute garlic and tomatoes in oil in a large skillet for 2 minutes.  Stir in basil and mushrooms, cook 3 minutes.  Stir in peas, parsley, salt, black and red peppers, and cook for 1 minute more.  Add mixture to vegetables in bowl.

Melt butter in same skillet and stir in cream and cheese.  Cook over medium heat, stirring constantly until smooth.  Add linguini and toss to coat.  Stir in vegetables and heat gently just until hot.

Review of last recipe (photo above) - It was just okay ... a very quick dishl to make, but not worth saving.

TODAY'S RECIPE - EGG AND LEMON SOUP (Greek Avgolemono)

Serves 4

2 pints chicken stock
salt and pepper
2 tbsp uncooked rice
2 eggs
juice of 2 lemons, strained
chopped parsley for garnish

Bring the stock to a boil and season to taste with salt and pepper.

Add rice to the boiling stock and simmer until tender, covered, for about 15 minutes.

As the soup cooks, beat the egg in a mixing bowl then gradually beat in the lemon juice and, very slowly, add one half of the boiling stock.  Add this mixture back into the soup while it is still cooking, stirring all the time.

Simmer gently for 3 minutes and remove from heat.  Allow to stand for 2 minutes before serving, and sprinkle with chopped parsley.

Today is a day much like 10 years ago ... beautiful sunshine, a feeling of fall in the air. Watching the remembrance ceremonies of this day on TV has been heartbreaking.

Review of last recipe (photo above):  This is a tasty, comforting soup, but I make it now and again and it's so easy, no need for a recipe.

TODAY'S RECIPE - PASTA WITH SEAFOOD-ARTICHOKE SAUCE
This was a Woman's Day Silver Spoon Award winner.

Serves 4

4 tbsp butter, divided
3 tbsp flour
1/2 tsp salt
1/4 tsp grated lemon peel
1/8 tsp grated pepper
1 can (10 oz.) baby clams, drained (reserve 1/2 cup liquid)
1 cup half and half
1/3 cup dry white wine
8 oz shrimp
1 can (14 oz) artichoke hearts, drained, halved or quartered if very large
12 oz spinach noodles, cooked and drained

In a medium saucepan, melt 3 tbsp butter and stir in flour, salt, lemon peel and pepper until smooth.  Over medium heat, gradually stir in clam liquid, half and half, and wine.  Stir until sauce reaches gentle boil and is slightly thickened.  Stir in clams, shrimp and artichoke hearts.  Stir over low heat just until heated through.  In a warmed serving bowl, toss noodles with remaining 1 tbsp butter.   Pour sauce over noodles and serve immediately.

Nutritional Information:  660 cal, 32 g protein, 77 g carbs, 25 g fat, 246 mg cholesterol

Review of last recipe (photo above) - Yummy ... would be a nice addition to an antipasto platter, or will work for me atop greens for a light side dish.

TODAY'S RECIPE - EGG AND CHEESE SOUP
This is a very easy soup to make when you're ill.

Serves 4

2 pints chicken stock
2 egg yolks
2 tbsp finely grated cheese

Heat stock to boiling point.  Beat the egg yolk well with the grated cheese.  Pour about half of the stock into the egg yolk mixture slowly, return to the pan with the rest of the stock, and bring almost to a boil, stirring continuously.

Serve hot.

Review of last recipe (photo above) - Talk about time consuming (from start to finish, about 3 1/2 hours) ... The components were good individually, but a little weird all together.  I substituted craisins for the raisins, and thought the bread was okay on its own (will see what it's like for breakfast tomorrow).  Adding peanuts to the curried chicken salad was genius, but I prefer my prior blogged curried chicken salad (4/1/11 blog), as I'm not that much of a fan of apples in this one, though I understand the curry and fruit concept, and maybe I need time for it to grow on me. 

TODAY'S RECIPE - PEPPERS AND MOZZARELLA VINAIGRETTE
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large green peppers*, cut into strips
4 large red peppers*, cut into strips
1 lb. mozzarella, cut in strips
2 cloves garlic, minced
4 tbsp olive oil
2 tbsp red wine vinegar
salt

Toss  pepper strips and mozzarella in a bowl.  Combine oil, garlic and vinegar and pour over peppers and mozzarella.  Salt to taste.  Serve at room temperature.

* Although not indicated in the recipe, I'm going to roast the peppers because that's how I prefer to eat them(not a big fan of raw peppers).  To do this,  char the skin either under the broiler or over a gas flame, toss them into a paper bag (which helps to steam the skin off), remove the skin and slice.

Review of last recipe (photo above) - Back from vacation and needing to make pierogis even though I really wasn't in the mood to eat them.  Because the blog must move on...  I made a half recipe, and found that that it made 14 pierogis.  And again, made too much filling (maybe I'm not stuffing them full enough?) and didn't make what should have been 1/4 recipe of each filling.  Not impressed with my edge rolling ability; needs to be refined and by that I mean less dough, but they are perfectly delicious pierogis.  Always thought I preferred the sauerkraut, because the addition of salt pork is just fabulous, but the potato cheese filling is also quite good!

TODAY'S RECIPE - CURRIED CHICKEN SALAD WITH APPLES ON SPICED
                                          FRUIT BREAD
Give me a break ... not just making chicken salad but a yeast bread, as well.  It's just that the last recipe was labor intensive, and I wanted something easier.  Ok, it does sound delicious ...  NOTE:  The recipe makes two 9" x 5" loaves and about 5 cups of chicken salad.  Will most likely be halving the recipe when I make it.

Spiced Fruit Bread
2 cups warm milk (105 - 115 degrees)
2 tbsp sugar
1 envelope dry yeast
2 bananas, mashed (1 cup)
1 cup raisins
1/4 cup (1/2 stick butter), melted
grated peel of 2 oranges
2 tbsp cinnamon
1 tbsp salt
5-6 cups bread flour or unbleached all purpose flour
1 egg
1 tbsp milk

Oil large bowl and set aside.  Pour 1/2 cup wam milk into another large bowl.  Add sugar and yeast and stir until dissolved.  Let stand until foamy, 5-10 minutes.  Blend in 1 1/2 cups warm milk, bananas, raisins, melted butter, orange peel, cinnamon and salt.  Using a wooden spoon, stir in flour 1 cup at a time until dough can be kneaded.  Turn dough out onto floured surface and knead until smooth and elastic, about 10-15 minutes, adding remaining flour as necessary.  Transfer dough to oiled bowl, turning to coat entire surface.  Cover with damp towel.  Let stand in warm draft-free aread until doubled, about 1 1/2 hours.

Grease two 9" x 5" loaf pans.  Punch dough down and knead lightly.  Divide dough in half.  Shape each half into loaf and transfer to prepared pans.  Cover with damp towel.  let stand in warm draft-free area until doubled, about 35 minutes.

Preheat oven to 375 degrees.  Blend egg and remaining 1 tbsp milk in a cup.  Brush tops of loaves with egg mixture to glaze.  Bake until loaves sound hollow when tapped, about 50 minutes.  Turn out onto racks to cool completely before slicing.

Chicken Salad
3 cups chopped cooked chicken
1 large red apple, cored and finely diced
1/2 cup plain yogurt
1/3 cup mayonnaise
2 tbsp plus 2 tsp fresh lemon juice
1 tbsp curry powder to taste
1/3 cup chopped fresh parsley
1/4 cup grated onion
salt and pepper

crushed peanuts
Boston lettuce

Combine chicken and apple in large bowl.  Blend yogurt, mayonnaise, lemon juice and curry powder in small bowl.  Add to chicken mixture and toss to coat.  Stir in parsley, onion and seasoning.  Cover and chill until ready to serve.

Spread slice of bread with chicken salad.  Sprinkle with peanuts and top with lettuce and second bread slice.

Review of last recipe (photo above) - The only reason to keep this recipe is for the cinnamon croutons.  Talk about a great cinnamon toast recipe.  As for the soup, maybe because I used half and half instead of the cream, it wasn't as tasty.  But I would have thought that the cream would have only added richness, and this soup really was lacking in depth of flavor.  I was disappointed; I did have high hopes (because of the croutons).

TODAY'S RECIPE - PIEROGI
I know I've made this before because I have some handwritten notes on the recipe, and I do remember them being really good (not just my opinion, but that of a Polish friend of mine).  There are two kinds of filling; potato-sauerkraut and potato-cheese.  I think, initially, I only made the potato-sauerkraut, my favorite of the two.

Makes 20

Dough
2 1/2 cups flour
2 tsp baking powder
3/4 tsp salt
2 eggs, beaten
about 2/3 cup warm water

In a large bowl, combine dry ingredients.  Mix in eggs and enough water to make a soft dough.  Turn out onto lightly floured surface.  knead 8-10 minutes, adding flour, if necessary.  Divide in half.  On lightly floured surface, roll out one piece to a 1/8" thickness.  Cut out 4" rounds, stretching back into shape if necessary.  Spoon a rounded tablespoon of desired filling on to each.  Fold in half and seal by rolling and twisting to form a rope-like edge.  Set dumplings aside in a single layer.  Re-roll scraps and repeat with remaining dough and filling.  Drop a few at a time into boiling salted water and cook just until dumplings rise to the top.  Remove with slotted spoon.  (These can be made ahead of time.  Wrap well in single layers separated with wax paper and refrigerate up to 2 days or freeze up to 2 months.  Thaw in refrigerator at least 8 hours or overnight.)

Potato-Cheese Filling
3 medium (1 lb.) all purpose potatoes, peeled and quartered
salt
1 cup onions, chopped
2 tbsp butter
1/2 lb farmer or pot cheese
1/4 cup sour cream
1 egg, lightly beaten
2 tsp minced fresh dill, or 1/4 tsp dried
generous dash of pepper

Cook potatoes in water to cover with 1/2 tsp salt until tender, about 25 minutes.  Drain and mash (do not add milk).  Saute onions in butter until translucent, about 5 minutes.  Add to potatoes along with remaining ingredients.  Cool.  Makes enough to fill 1 recipe of dough.

Potato-Sauerkraut Filling (I wrote make 1/2 of this recipe only, so maybe
only a half recipe of the above filling is the way to go, as well.  Can't
remember ... below is the full recipe.)
1/4 lb salt pork, diced
1/2 cup chopped onion
1 lb. sauerkraut, rinsed, drained and squeezed dry
3 medium (1 lb) all purpose potatoes, peeled and quartered
1/2 tsp salt
1/2 cup sour cream
generous dash pepper

In a large skillet, heat salt pork on medium heat for 1 minute.  Add onion and saute for 1 minute, then add sauerkraut.  Cover and cook on low heat for 30 minutes, stirring occasionally.  Meanwhile, cook potatoes in water to cover with 1/2 tsp salt until tender, about 25 minutes.  Drain and mash (do not add milk).  Stir in sauerkraut mixture.  Cool, then add sour cream.  Makes enough to fill 1 recipe of dough (or more than enough).

As far as serving the pierogi, although they can be prepared fried or baked in cream, these are fattening enough without adding cream to the mix, and I have always preferred mine fried.  Saute them in a combination of butter and vegetable oil until heated though and golden brown on each side.  Once plated, I usually add a dollop of sour cream and they are ready for consumption.  Can't wait!

Review of last recipe  (photo above) - It was almost a keeper ... it didn't puff up at all, and I would have wanted the consistency to be creamier.  It was too dense.

TODAY'S RECIPE - CREAM OF PUMPKIN SOUP WITH CINNAMON
                                                 CROUTONS
Not exactly what I want to make in the middle of summer, but such is life since I insist in plowing through the recipes in my file in a particular order.  It does sound yummy.

Serves 8

2 tbsp butter
1 large onion (about 1 cup), chopped
2 cans chicken broth (13 3/4 oz each)
1 can solid pack pumpkin (1 lb)
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp pepper
2 cups milk
1 cup heavy cream (will be substituting half and half)
cinnamon croutons (recipe below)

Heat butter in large saucepan.  Add onion and saute until tender but not brown, about 10 minutes.  Add 1 can chicken broth and bring to a boil, cover.  Lower heat and simmer for 15 minutes.

Ladle some of the liquid and onion into blender or food processor and blend until smooth.  Return to the saucepan.

Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.  Stir until smooth.  Bring to a boil, cover. Lower heat and simmer for 10 minutes, stirring often.

Stir in milk and cream and heat just to boiling, but do not boil  Taste for seasonings and add more if you wish.  Garnish with cinnamon croutons.

Cinnamon croutons:
Blend 3 tbsp softened butter with 1 tbsp brown sugar and 1/4 tsp ground cinnamon in a small bowl.  Spread on 4 slices whole-grain bread.  Place in single layer on cookie sheet and bake in 400 degree preheated oven for 8-10 minutes or until toast is crisp and topping is bubbly.  Cut into small triangles or squares.

Review of last recipe (photo above) - A really interestingly good soup; a keeper!! Photography not all what it should be. The bowl is really white, although it looks pink. The soup, however, is a bit funky looking in person ... like the pic.

TODAY'S RECIPE - POTATO CHEESE PUFF
From Woman's Day, October 4, 1983 issue (which, crazy enough, was my 29th birthday)

Serves 4

1 cup water
2 tbsp butter
1/2 tsp salt
1/3 cup milk
1 package (4 serving size) instant mashed potatoes (have never used instant potatoes in my life)
2 eggs, beaten slightly
1/2 cup (2 oz.) coarsely shredded sharp cheddar cheese
1/8 tsp cayenne pepper, to taste
1 tbsp grated parmesan cheese

Bring water, butter and salt to a boil. Remove from heat and stir in milk and potatoes. Cool slightly. Beat in egg, cheddar cheese and cayenne until well blended. Turn into well greased 1 quart casserole and sprinkle top with grated parm.

Bake in preheated 400 oven for 25-30 minutes until golden, puffed and set. Serve at once.

Nutritional information/serving: 236 calories, 9G protein, 17G carbs, 14G fat, 163 mg cholesterol, 505 mg sodium

Review of last recipe (photo above)- Yes, photos will now be added to my blog! Didn't really want to, as it's more work, and frankly, this is my journal (sadly or humorously, without any followers), but since I've now posted my blog address on twitter, I feel I must go the distance. Will decide if, in the future, the recipes that I don't recommend will be photographed or not (as "punishment" to the bad recipes?). In this case, it's a fine tasting batch of potatoes, but nothing I would ever make again, so the recipe is being tossed (and the photo will stay).

TODAY'S RECIPE - CREAM OF LETTUCE SOUP WITH CURRY
From Bon Appetit March 1983 ... Again, a recipe request from a reader who honeymooned in Northern Cali where they visited Gregory's Restaurant in Albion CA (south of Mendocino; passed through that town last fall on a trip from Portland to San Francisco, though don't remember the town at all). It doesn't appear that this restaurant exists anymore.

8-10 servings

1 head romaine lettuce, cored, rinsed and dried
1 med head iceberg lettuce, cored, rinsed and dried
1 head Boston lettuce, cored, rinsed and dried OR
1 bunch watercress, rinsed, dried and stemmed
2 tbsp lemon juice
1/2 tsp salt
2 tbsp butter
3 shallots or 1 medium onion, finely chopped
2 tbsp flour
1 tbsp parsley, finely chopped
3/4 tsp curry powder, or to taste
1/2 tsp white pepper
1/2 tsp ginger
3 cups double-strength chicken broth
1 cup whipping cream
3 egg yolks

Shred greens very finely using a sharp knife, and transfer to a large glass or ceramic bowl. Sprinkle with lemon juice and salt, and toss gently. Let stand for 30 minutes.

Melt butter in a dutch oven or other large saucepan over medium-low heat. Add shallots and stir until transparent, about 3 minutes. Add flour, parsley, curry powder, white pepper and ginger and stir 3 minutes. Blend in broth and bring to a boil, stirring constantly. Add greens and simmer 15 minutes. Cool slightly, then puree in blender or food processor in small batches. Return to saucepan.

Blend cream and yolks in medium bowl. Bring broth mixture to boil. Gradually stir about 1/2 cup hot broth into cream mixture, then return to broth, and stir over medium heat until thickened. Do not boil or yolks will curdle. Taste and adjust seasoning. Serve.

Review of last recipe - I can't say enough about this soup; it was fantastic!  I had forgotten to buy Calvados so didn't need to add the cider vinegar (next time, however, I will get the Calvados).  I used Jazz apples (not sure if they are available year round), and was so surprised to find this soup so yummy!  It'll be great to make it in the fall.

TODAY'S RECIPE - POTATOES IN GREEN SAUCE

Serves 6

6 tbsp olive oil
2 1/2 lbs boiling potatoes, peeled and sliced medium thick
1 small onion, finely chopped
3 tbsp parsley, minced
1 garlic clove, minced
1 3/4 c boiling water
salt and pepper

Heat olive oil in heavy large skillet over medium heat.   Add sliced potatoes and cook, turning frequently, 10 minutes.  Sprinkle with onion, parsley and garlic.  Pour in boiling water  and shake skillet gently; do not stir.  Reduce heat to low, cover and simmer until potatoes are tender, about 20 minutes, shaking the pan several times to prevent sticking.  Transfer potatoes to serving dish using slotted spoon.  Season with salt and pepper.  Top with about 2 tbsp cooking liquid and serve.

Review of last recipe - Potato lace/potato pancakes ... how can you go wrong?  Had these delicious bits with sour cream, and although the recipe is easy and tasty, this is just not something that I ever would think of making.  Maybe I see it as too high in calories?   Oh, by the way, the last soup recipe did not get any better overnight in the fridge.

TODAY'S RECIPE - CREAM OF CHICKEN SOUP WITH APPLES
Just as it would be tough to make a barbecue recipe in winter, I'm faced with a soup recipe on the 4th of July (hot and humid here). 

What is really fun about this exercise, in general, is that many times, there's a caption with the recipe, and with the help of the internet (obviously not around when my recipe collection began), I can research whether a restaurant or chef still exists.  In this case, the recipe probably came from Bon Appetit's section where readers would write in and ask for recipes for dishes they had partaken at their favorite restaurants so they could duplicate them at home.  This one come from Woerne's European Pastry Shop and Restaurant in Seattle, WA, where this was the occasional "special soup" on the menu.  The owner, Guenther Woerne was born in Vienna, and moved to Seattle via Canada when he was in his 20's.  He died in 2008.  It appears his pastry shop/restaurant was located near UW, and until it closed in the 80's or 90's, was a favorite hangout for students (probably a precursor to Starbucks).

4-6 servings

3 tbsp butter
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tbsp butter
3 medium sized red apples, cored and sliced
4 1/2 tbsp flour
2 tbsp butter
5 cups chicken broth
2 tbsp applejack or Calvados
1/2 tsp dried marjoram, crumbled
1/2 tsp salt
freshly ground pepper
2 cups diced cooked chicken
1-2 tsp cider vinegar (optional)

Melt 3 tbsp butter in heavy large saucepan over high heat.  Add onion and saute 2 minutes.  Reduce heat to medium-low and cook, stirring occasionally, until onion is transparent, about 4 minutes.  Add carrot, celery and 1 tbsp butter.  Increase heat to medium-high and saute until vegetables are slightly tender, about 7 minutes.  Add apples,  Reduce heat to low, add flour and 2 tbsp butter, and stir 2 minutes.  Blend in broth, applejack, marjoram, salt and pepper.  Increase heat to medium and cook until soup thickens.  Stir in chicken.  Taste and adjust seasoning, adding vinegar if soup is too sweet.  Serve hot.

Review of last recipe - Wow.. two recipes in one day.  The soup was bland, and I added the tips once the roux and milk were mixed because I wanted them to be abit cooked.  I added some nutmeg in the hopes that the flavor would be enhanced, but it was pretty dull.  There's a bit left and I'll see if allowing it to sit overnight will help to bring out the flavor.

TODAY'S RECIPE - POTATO LACE
Although this recipe was "brought to you by Cuisinarts" (I'm assuming included in my purchase many years ago of a Cuisinart which I no longer have), the grating of the ingredients occur by hand.  There is also a note saying the recipe was reprinted with permission from Harper & Row Publishers, Inc. from Everyday Cooking with Jacques Pepin.

Yields 12-14 pancakes

1 large onion (1/2 cup grated)
3-4 large potatoes ( 1 3/4lbs), peeled
3 eggs
2 tbsp flour
1/3 cup chopped parsley
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil

Peel and grate onion with small side of hand grater.  Shred potatoes on side of grater where you usually grate cheese.  Place the shredded potatoes (about 3 cups) in a towel, twist and squeeze out the juice.

Combine all ingredients except oil in a stainless steel bowl (to prevent discoloration) and mix thoroughly.

Heat 2-3 tbsp oil in nonstick skillet.  For each pancake, place about 3 tbsp of the mixture in skillet.  Spread right sway with back of a spoon so pancakes are very thin with little holes in center.  Fry on medium to high heat for 2 minutes on each side.  The potatoes should be thin and crispy.

Review of last recipe - A sophisticated potato salad with history behind it.  Since I rarely have white wine at home, I knew I would be substituting vermouth, and I was afraid it would taste weird, but the flavor was quite nice.

TODAY'S RECIPE - CREAM OF ASPARAGUS SOUP
...from The Boston Globe, August 31, 1983.

Serves 4

1 lb. asparagus
2 cups water
1 small onion, thinly sliced
1 1/2 cups chicken stock
2 tbsp butter
2 tbsp flour
2 cups scalded milk
1/2 cup cream
1/4 tsp salt
pepper

Cut asparagus free of tough ends.  Cut 2" tips off and reserve.  Cut remainder of stalks into small pieces, cover with water and bring to a boil and cook 10 minutes uncovered.  Add onion and chicken stock and cook to reduce broth further.  Remove from fire and force through a sieve.  Make thickening by melting butter, adding flour and hot milk.  Cook 5 minutes, stirring to keep smooth.  Add to sieved pulp.  Heat and remove from stove.  Add cream and seasonings and tips.

Review of last recipe - I wish it had been tastier as the crab cost me $12 (should have just made a half recipe, but it looked promising).  I usually use lemon in my homemade mayo, so initially I thought the vinegar made it too tangy, but it really didn't add that much flavor to the crab mixture.  I added some lemon juice to jazz it up when I served it.  Not worth keeping ...

TODAY'S RECIPE - POTATO SALAD ALEXANDRE DUMAS
This classic french potato salad was first introduced by Alexandre Dumas in his Grand Dictionnaire de Cuisine published in 1873.

Serves 6

6 medium new or waxy potatoes, unpeeled
salt
1 tsp freshly ground pepper
1/2 cup each dry white wine and olive oil
1 tbsp white wine vinegar
1/2 cup each chopped parsley and green onions or chives

Boil potatoes in water to cover with 2 tbsp salt until fork tender.  Drain, peel while hot.  Slice into bowl and season with salt to taste and the pepper.  Pour wine and oil over the potatoes and let cool.  Add vinegar, parsley and green onions and toss lightly.

Nutritional information: 285 calories, 3 G protein, 25 G CHO, 15 G fat

Review of last recipe - Better tasting cold than hot, as cooling it down gave the vinaigrette time to infuse into the potatoes.  Liked the addition of cilantro, but overall, found it too boring a recipe to keep.

TODAY'S RECIPE - CRAB SALAD WITH HERB MAYONNAISE
A Woman's Day Magazine Silver Spoon Award winner ... is that magazine even around anymore?  Make the mayonnaise ahead of time so that the flavors can develop (recipe suggests overnight).

Makes 2 servings

12 oz. crabmeat
3 medium ribs celery, sliced thin diagonally
3 tbsp chopped toasted almonds
3/4 cup herb mayonnnaise (recipe follows)
lettuce
sliced tomatoes and ripe olives for garnish (optional)

In a bowl, combine crab, celery, almonds and mayonnaise and toss to blend.  Cover and chill well.  Serve on lettuce, and garnish with tomato and olives.

Herb Mayonnaise:

Makes 1 3/4 cups

2 egg yolks
1/2 tsp dry mustard
1/4 tsp salt
1 1/2 cups oil
1/4 cup cider vinegar, or to taste
pepper to taste
1/4 cup each minced parsley and chives

In a small bowl with electric mixer, beat well the yolks, mustard and salt.  Beat in oil in slow thin stream until mayonnaise is thick and smooth.  Slowly beat in vinegar until mayonnaise is creamy.  Season with pepper, and fold in parsley and chives.  Cover and chill at least overnight for flavors to develop.

Review of last recipe - This was more smoothy than soup ... I ended up drinking it out of a glass.  It was utterly delicious, but the sour cream made little clumps that were unslightly. 

TODAY'S RECIPE - POTATO SALAD VINAIGRETTTE
... from Ladies Home Journal, March 1983

Serves 6
1/4 cup oil
2 tbsp red wine vinegar
1 tsp dijon mustard
salt and 1/2 tsp pepper
1/3 cup parsley
1 cup chopped green onion
1 tbsp fresh chopped cilantro (optional)
2 1/2 lbs new potatotes

Combine oil, vinegar, mustard, 3/4 tsp salt and pepper.  Mix until well blended. 

In a large saucepan, combine potatoes with water to cover and 1/2 tsp salt.  Bring to boil, cover and cook for about 15 minutes; until fork tender.  Drain, cut into quarters into large bowl.  Pour dressing over warm potatoes.  Sprinkle on green onions, parsley and cilantro.  Toss gently.  Serve warm or cold.

About 205 calories per serving

Review of last recipe - Really tasty, although I did omit the mushrooms (not that big a fan of raw mushrooms; even with dressing on them).  I used store bought spicy sausage stuffed raviolis, and it was a big hit with the husband.

TODAY'S RECIPE - COLD BLUEBERRY SOUP
This was clipped out of Bon Appetit from a reader requesting this recipe from The Common Man in Ashland, NH.  The restaurant (and many more of the same name) is still in existence, but the soup is no longer on the menu.  Perhaps it's a special during the summer months.

My first time making and eating a cold fruit based soup.

8 servings

6 cups blueberries
5 cups water
1 cup sugar
2 medium lemons, thinkly sliced
1 3" cinnamon stick
1/2 tsp mutmeg
1/4 tsp allspice
4 1/2 cups sour cream
1 cup dry red wine

Combine blueberries, water, sugar, lemon and spices in large saucepan and bring to boil over high heat.  Reduce heat to medium-low and simmer 15 minutes.

Strain mixture into large bowl, discarding cinnamon stick and lenon peel (reserve pulp for use on ice cream or toast, if desired).  Cover and chill thoroughly.  Just before serving, whisk in sour cream and wine.

Review of last recipe - A very nice, easy soup to make.  I went with the baby clams rather than the minced ones, and added the juice from the can to increase the flavor.   Since I'm going to make the roasted rosemary potatoes again, I plan on chopping up a few to add to the rest of the soup.

TODAY'S RECIPE - HALF-MOON RAVIOLI PRIMAVERA
For this pasta salad, the recipe actually has you make homemade egg and spinach pastas for the raviolis ... (such an undertaking!) though at the end, it is noted that you can substitute packaged frozen ravioli, which I will do.   When reading over the recipe, I realized I didn't include the additional pasta recipe, so I'm not sure how long the raviolis would have to cook to make sure the sausage mixture would be cooked sufficiently.  Another reason to use store bought raviolis!

Serves 8

2 sweet italian sausage
1 medium onion, coarsely chopped
1 slice whole wheat bread
1/4 tsp dried oregano
1/4 tsp dried basil
1 egg
1 recipe spinach pasta
1 recipe egg pasta
salt
1/2 lb asparagus
1/4 cup red wine vinegar
3 tbsp lemon juice
2/3 cup olive oil
1 tsp sugar
2 cloves garlic, pressed
1/2 lb medium mushrooms
1/2 box cherry tomatoes

IF USING STORE BOUGHT RAVIOLIS, START AT #4.

1)  Remove sausage meat from skins.  In medium skillet, saute sausage and onion until sausage is cooked through; 5-7 minutes.
2)  Combine sausage, onion, bread, oregano, basil and egg in food processor with chopping blade, and process until smooth.
3)  Prepare spinach pasta.  Roll out to make a 10" x 14" rectangle.  Cut into rounds, using a 2" plain to fluted cookie cutter.  Spoon 1/2 tsp suasage filling onto each round.  Moisten half of edge of each round, fold over and press edges together with a fork to make half-moon raviolis.  Repeat with the egg pasta.
4)  Cook spinach and egg ravioli together in boiling, salted water until al dente.  Trim off ends of asparagus, pare lower end of the asparagus with a peeler and slice diagionally to make 2" pieces.  Add to the pasta for the last 5 minutes of cooking time.  Drain well.
5)  In a large bowl, combine vinegar, lemon juice, olive oil, 1 tsp salt, sugar and garlic.  Add pasta and asparagus, and toss to coat well.
6)  Slice mushrooms, cut cherry tomatoes in half and add to the pasta.  Toss, refrigerate covered, for at least 4 hours.

Review of last recipe - It's kinda sad that I need a recipe for roasted potatoes... but I do since I tend to make alot of mashed, though I feel these are so superior (I think the husband probably isn't as much a fan of roasted as I; his mistake).  These were really delicious so I'll keep it in the file in the hopes that I stumble across it again (or remember how good they were).

TODAY'S RECIPE - CLAM SOUP
Kind of a clam chowder without any potatoes...may be a problem as I feel I have one of the best clam chowders going.  I take Boston Chowdah Company clam chowder, add another can of clams with their juice, some half and half, a pat of butter, more salt and pepper.  This extends the store bought (which is a great product on its own) so that I can serve more with a more hearty portion of clams.  Sometimes I add white fish instead to make a fish/clam chowder.  It's so easy with the starter soup ...

Serves 4

3 cups milk
2 cups minced clams
3 tbsp butter
1/2 cup heavy cream
salt and freshly ground pepper
chopped parsley for garnish

In heavy medium saucepan, heat milk to boiling, being careful so it doesn't burn.  Add clams, butter, cream salt and pepper.  Heat until butter melts and clams are just hot.  Serve in warm bowls and sprinkle with parsley.

Nutritional information per serving:  379 calories, 20 gram protein, 12 gram CHO, 28 gram fat, 143 mg cholesterol

Review of last recipe - As I was making my grocery list for the lo mein, all I could think about was boring-boring and substitution-substitution.  I don't like water chestnuts, bamboo shoots are just ok by me, and canned mushrooms a definite no-no.  Instead, I made it with onion, bean sprouts, fresh mushrooms and bok choy and added thai chili sauce and sriracho sauce for some heat (I'm sure these two ingredients weren't readily available in the grocery store when this recipe was clipped out by me).  I was pleased with the outcome, but after the fact, realized that I didn't follow the recipe at all, which is really the point of this blog.  Oh well ...I'll try to not let that happen again.

TODAY'S RECIPE - ROSEMARY ROASTED POTATOES
Serves 4

2 tbsp oil
1 tbsp butter
2 lbs (16 small) new potatoes, peeled
4 garlic cloves
t tsp rosemary, fresh or dried
1/2 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 400 degrees.   Combine oil and butter in a 9" x 13" roasting pan.  Heat in oven 3 minutes to melt butter.  Add potatoes and garlic.  Sprinkle rosemary, salt and pepper over potatoes.  Shake pan to coat potatoes evenly.  Bake 25-30 minutes, shaking pan occasionally so potatoes will brown on all sides. 

About 230 calories per serving

Review of last recipe - It was actually pretty good, and so simple to make the cheese/herb mixture ahead of time. My main objection is that I'm not a fan of uncooked garlic, so I won't be keeping it.

TODAY'S RECIPE - CHICKEN VEGETABLE LO MEIN

Serves 6

water
3 tbsp cornstarch, divided
2 tbsp soy sauce, divided
1 chicken breast (1/2 lb), skinned, boned and sliced thin
1 tsp sugar
4 tbsp oil, divided
1 clove garlic, minced
1/2 cup sliced onion
2 cups sliced celery
2 cups chinese cabbage
3 cups (3/4 lb) bean sprouts
1/2 cup water chestnuts (I will be omitting this ingredient; just not that big a fan.)
1/2 cup  bamboo shoots
1 cup (4 oz) sliced mushrooms
1/4 lb spaghettini, broken in fourths, cooked

In a medium bowl, combine 2 tbsp water, 1 tbsp cornstarch and 1 tbsp soy sauce.  Add chicken and toss until well coated; set aside.  In small bowl, mix 1/2 cup water, remaining 2 tbsp cornstarch, remaining 1 tbsp soy sauce and the sugar; set aside. 

In large skillet, heat 2 tbsp oil until very hot but not smoking.  Add chicken mixture and stir fry over high heat 3 minutes.  Remove chicken with slotted spoon and set aside.  Heat remaining 2 tbsp oil in skillet.  Add garlic and onion and stir fry about 30 seconds.  Add celery and cabbage, stir over medium heat for 5 minutes.  Add bean sprouts, water chestnuts, bamboo shoots and mushroom and stir fry 2 minutes.  Stir in chicken and spaghettini.  Add cornstarch mixture and stir until chicken is heated through and sauce has thickened.  Serve immediately.