Review of last recipe - Candied Mini Fruitcakes (photo above) - I couldn't find any candied pineapple, so ended up buying fancy mixed candied fruits which also had green cherries and some citrus peel included in the mix.  It really wasn't bad, but just nothing I care to waste calories on.

TODAY'S RECIPE - CHICKEN WITH WHITE BARBECUE SAUCE
This recipe was developed by Brad Borel, and is out there on the internet.  I couldn't, however, find anything definitive about Brad.

Serves 4 - oven 425 degrees

1/4 cup light brown sugar or raw sugar
2 tbsp chili powder
2 tsp salt
1 1/2 tsp coarsely ground pepper (preferably white)
1/2 tsp paprika
(2) 12 oz chicken breasts, split
Brad's White Barbecue Sauce (recipe follows)

In a small bowl, mix sugar, chili powder, salt, pepper and paprika.  Rub over chicken; coating it well.  Wrap each breast in plastic wrap and refrigerate at least 3 hours or overnight. 

When ready to continue with recipe, bring chicken to room temperature, and place skin side up in large shallow baking dish, leaving space between pieces.  Brush with oil mixture skimmed from Brad's White Barbecue Sauce.  Bake in prefheated 425 degree oven for about 14 minutes, or just until chickien is opaque throughout.  Serve with barbecue sauce alongside.

Brad's White Barbecue Sauce - Makes 1 cup
1 cup minced onions
1 cup oil
2 cloves garlic, crushed
2 tbsp light brown or raw sugar
1 tbsp minced parsley
1 tsp coarse ground pepper; preferably white
1/2 tsp salt
1/4 tsp oregano
pinch of tarragon
1/2 cup white wine
1/4 cup white wine vinegar
1/4 cup butter; cut into pieces

In a heavy saucepan, saute onions in oil until just tender.  Stir in remaining ingredients.  Simmer, stirring occasionally for 30 minutes.  Remove from heat and let stand until fats rise.  Gently tip saucepan and drain off oil and butter for use in basting the chicken. 

Whirl sauce in blender or processor until smooth.  Heat gently begfore serving.

Review of last recipe - Shrimp Florentine (photo above) - It was delicious, and I served it over pasta just to make the final presentation easier since you need 3 pans just to make this dish (I hate that).  In the prior post, I said I would substitute parmesan for the sapsago if needed.  Since I couldn't find sapsago, and it is supposed to have a strong flavor, I decided to go with 3 parts gorgonzola and 1 part parm; knowing that the cheeses would work well with the other ingredients.  And it did!

TODAY'S RECIPE - CANDIED MINI FRUITCAKES
Let stand for at least 1 week to let flavors develop.  These can be stored in a cool place for up to 3 months.  Don't know anyone who likes fruitcake except my mom, so she will be the recipient of the end product.   Thank goodness this recipe popped up during the holidays; otherwise, I'd bet candied fruits wouldn't be available.

Makes 4 cakes - 300 degree oven

1 egg
1/4 cup sugar
1/2 cup flour mixed with 1/2 tsp baking powder and 1/8 tsp salt
2 cups pecan halves
8 oz pitted dates, cut in half
4 oz candied red cherries
4 oz candied pineapple, cut in chunks
4 tbsp bourbon

Grease well four 4" x 2" loaf pans.  Line bottoms with waxed paper, then grease again and set aside.

In a medium bowl, beat egg with sugar until light and fluffy.  Stir in flour mixture just until blended.  Stir in pecans, dates, cherries and pineapple until evenly distributed and lightly coated with batter.  Pack firmly in prepared pans up to rims, pressing down with hands moistened with cold water.

Bake in preheated 300 degree oven for 40 minutes or until the tops look dry, but are not brown.  Remove to racks to cool.  While still warm, sprinkle each with 1 tbsp bourbon.  Loosen edges and invert on racks, peel off paper and turn top side up to cool  Wrap airtight.

Review of last recipe - Chicken with Smoked Sausage (photo above) - Frankly, I like any kind of chicken and sausage type dish and this one was easy to prepare and delicious.

TODAY'S RECIPE - SHRIMP FLORENTINE
From The Boston Globe, February 22, 1984 ...

Serves 6

4 tbsp butter
2 garlic cloves, chopped
8 oz mushroom caps
1 tbsp chopped parsley
1/4 cup white wine
1 lb shrimp; peeled and deveined
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 scallion, chopped
1 1/4lb spinach; trimmed, rinsed and chopped
1/8 tsp nutmeg
1/3 tsp salt
1/4 tsp pepper

Sapsago* Sauce:
3 tbsp butter
3 tbsp flour
1 cup light cream or half and half
1/2 cup dry white wine
4 tbsp sapsago cheese, grated
salt and pepper

* - Sapsago cheese is made exclusively in the Canton of Glarus Switzerland, and is a skimmed cow's milk with an herb called blue fenugreek.  It is pungent, and is said to be an acquired taste.  Not sure if I can find it at my local cheese shop, but since only a small amount is needed, may just substitute something always available in my fridge, like parmesan (oops).

Melt 4 tbsp butter in a large heavy skillet and lightly saute the garlic for 2 minutes.  Add the mushrooms and parsley, toss well and saute for another 5 minutes.  Add the white wine and saute; stirring until the liquid evaporates.  Add the shrimp, salt and pepper and saute until the shrimp is opaque.  Set aside.

In a saucepan, melt the 2 tbsp butter and chopped scallion.  When it has softened, add the spinach and mix well.  Cover and cook for 3 minutes.  Add nutmeg, and salt and pepper to taste.  Set aside while preparing the Sapsago sauce.

Sapsago Sauce:  In a saucepan, melt the butter.  Whisk in the flour and cook only until bubbly.  Gradually add the liquid ingredients, whisking to prevent lumps.  Cook until the mixture has thickened, then add the cheese and stir well.  Salt and pepper to taste.

Butter an oven-to-table casserole and spoon in the spinach.  Pour 1 cup of the sapsago sauce over the spinach, top with the shrimp and mushroom mixture, then pour on top the remaining 1/2 cup sauce.  Place the casserole under the broiler until the cheese sauce is lightly browned.

Review of last recipe - Butternut Squash Chiffon Cake (photo above) - The filling was almost getting too brown, so I took the pie out at around 38 minutes.  It was quite soft when I sliced into it once it had cooled (perhaps not cool enough?) It was good, but my thoughts were still on the butternut squash cheesecake (prior dessert) which is a much better dessert than this one.

TODAY'S RECIPE - CHICKEN WITH SMOKED SAUSAGE
From The New York Times, November 2, 1983 ...

Serves 4

3 1/2 lb chicken, cut into serving pieces
salt and pepper to taste
1/2 lb smoked sausage; such as a Polish sausage
1 cup flour
2 tbsp oil
2 tsp finely minced garlic
1/2 cup finely chopped green onions
1 1/2 cup red or green peppers; cored, seeded and cut into 1/2" pieces
1/2 tsp dried thyme
1/2 cup finely chopped fresh or canned tomatoes
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp finely chopped parsley

Sprinkle chicken with salt and pepper and set aside.  Cut sausage into thin rounds.

Dredge chicken pieces in flour and shake off excess.  Heat oil in heavy skillet or casserole and add chicken pieces.  Cook, turning often, until browned on all sides; about 8 minutes.

Add sausage and stir to blend.  Continue cooking 4 minutes.  Pour excess fat from skillet.

Add garlic, green onions, peppers and thyme and stir.  Continue cooking 2 minutes and add tomatoes, wine and broth.  Cover and bring to a boil, then let simmer 20 minutes.  Uncover and let liquid cook down for 5 minutes.  Sprinkle with parsley and serve.

Review of  last recipe - Shrimp Chippewa (photo above) - This was okay; the green onions providing some crunch, but I won't make it again.  With the leftovers, will try to add more veggies and serve it over pasta.

TODAY'S RECIPE - BUTTERNUT SQUASH CHIFFON PIE
From The Boston Globe, October 26, 1983 ...

Serves 8-10 - 450 degree oven

2 cups flour
1 tsp salt
2/3 cup unsalted butter
1/3 cup ice water
1 cup light brown sugar
5 large eggs, separated
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
2 cups cooked, mashed butternut squash
1/2 cup heavy cream

To prepare the pie crust, put flour and salt into food processor fitted with a steel blade.  Pulse briefly.  Add the butter, in tablespoon sized pieces, and cut butter into the flour mixture until the consistency of cornmeal.  Add water and pulse until the mixture begins to come together. If you don't have/want to use a food processor, mix the flour and salt in a bowl and use a pastry cutter or two knives to cut the butter in and proceed as above.

Turn out onto a very lightly floured surface and form into a ball.  Cover with plastic wrap, and chill for at least 30 minutes. 

On a lightly floured board, roll out to line a 9-10" pie pan.  Trim border, crimp edges and refrigerate for 20 minutes to 1 hour. 

Preheat oven.  Line crust with parchment or waxed paper and fill with beans or rice.  Bake for 10 minutes or until edges are light golden.  Remove beans or rice and paper, bake 5-7 minutes more.  Remove and cool.  Reduce oven to 375 degrees.

In a mixing bowl, combine brown sugar, egg yolks, cinnamon, nutmeg, allspice, squash and heavy cream.  Mix to blend ingredients.  In a separate bowl, beat egg whites until stiff, and fold into squash mixture.  Pour mixture into partially baked pie shell and bake for 40-45 minutes or until filling is puffed and set.

Remove and let cool.

Review of last recipe Chicken with Peppers and Artichokes (photo above) - This was absolutely delicious!  All the ingredients married well to make a terrific sauce.

TODAY'S RECIPE - SHRIMP CHIPPEWA
Serves 6-8

1 1/2 cups (3 sticks) butter, cut into 1/2" pieces
56 (about 2 1/2 lbs) medium shrimp, shelled and deveined
1 1/2 cups mushrooms, sliced
4 garlic cloves, chopped
7 cups chicken broth, boiling
1 1/4 cups chopped green onions
1/4 cup chopped parsley
french bread

Melt 1/2 cup butter in heavy large saucepan over medium-high heat.  Add shrimp, mushrooms and garlic and saute just until shrimp are pink; about 1 minute (do not overcook).  Stir in boiling broth, green onion and parsley. 

Remove from heat and add remaining butter, whisking until melted.  Ladle into heated bowls and serve with french bread.

Review of last recipe (photo above) - Well, this is a really delicious dessert!  I did make some changes when I saw that my springform pan was 10" and I had already bought the ingredients and couldn't/didn't want to increase the size of the dessert.  Instead, I put the crust into an 8-9" cake pan and made only half of the filling to pour on top.  I baked it for 45 minutes, and although I probably could have fit the full recipe of the filling into the pan, in retrospect, it's really a perfect dessert as it is.  It isn't overly sweet or cheese-y; the crust is the sweetest part of it and it marries well with the filling. 

TODAY'S RECIPE - CHICKEN WITH PEPPERS AND ARTICHOKES
This is actually a braise ... great with bread soaking up the sauce.  This dish reheats well!

Serves 4

1 3 lb chicken, cut into pieces
1/2 cup flour
1 tsp salt
3/4 tsp pepper
1/4 tsp thyme, crumbled
2 tbsp olive oil
3 cloves garlic, minced
3 small sweet red peppers, halved, seeded and cut into 1" pieces
2 tbsp seeded and finely chopped hot green peppers
1/2 cup dry white wine
2/3 cup chicken broth
1 pkg (9 oz) frozen artichoke hearts, thawed and patted dry
5 1/2 oz (about 23)  oil cured black olives, halved and pitted
1/2 tsp basil, crumbled
3 tbsp chopped parsley

Pat chicken dry with paper toweling.  Combine flour, salt, 1/4 tsp of the pepper and thyme in a plastic bag.  Add chicken, shake well until coated.  Reserve any extra flour mixture.

Saute chicken in oil in a large skillet, shaking skillet occasionally, until deep brown; about 12 minutes.  Turn chicken over and saute about 12 minutes more or until chicken feels nearly firm to the touch.  Cover and cook over low heat for 3 minutes.  Remove chicken to paper toweling to drain.

Pour off fat into a cup.  Measure and return 3 tbsp to skillet.  Add garlic and red and green peppers.  Saute, stirring often until peppers are slightly softened; about 5 minutes.  Remove peppers to toweling with chicken.

Add wine to skillet and bring to boiling; stirring to scrape up browned bits.  Cook 3 minutes or until wine is reduced to half its volume.  Stir in broth; cook 1 minute.  Return chicken to skillet skin side up.  Spoon peppers over and add artichokes.  Add more broth, if needed. so level comes halfway up chicken.  Bring to boiling, then lower heat.  Cover and simmer until dark meat is tender when pierced with a knife; about 10 minutes.

Add olives and basil and baste chicken.  Cover and simmer until heated through.  Add remaining 1/2 tsp pepper and the parsley.  Spoon juices over chicken.  Taste and adjust seasoning.  Garnish with additional chopped parsley. 

Note:  To thicken gravy, blend 1 tbsp of the reserved seasoned flour mixture with 2 tbsp water in a cup.  Stir into cooking liquid and cook until bubbly-hot.
           

Review of last recipe (photo above) - Not the best pic as I noticed after I spooned out the dish that there's a chip on Nana Lucy's plate just from recent wear and tear (boo).  I will not be using these except for holiday/special meals as to save them from accidents (I want the set to be as intact as possible when I hand it down to my stepdaughters).  Back to the food ... it was tasty, but nothing utterly fantastic.

TODAY'S RECIPE - BUTTERNUT SQUASH CHEESECAKE
This was clipped from Bon Appetit September 1983 issue from their "ask for a restaurant's recipe" column.  I was living in Salem MA; the inquirer asked about a dessert offered from a restaurant in Newburyport MA, where I now work.  Unfortunately, the restaurant, Pottage, doesn't exist anymore.  I did google the former owners, who still live in the area and are now both realtors.  And the woman from Needham MA who asked for the recipe was a teacher at that time, but now practices law in the Syracuse NY area.  Oh, the power of Google...

Serves 10 - oven 350 degrees

1 1/2 lbs unpeeled butternut squash, cut into chunks (you need 1 cup mashed in the end)

1 1/2 cups graham cracker crumbs (about 20 crackers)
1/3 cup butter, melted
3 tbsp sugar

1 lb. cream cheese, room temperature
3/4 cup sugar
4 eggs
1/2 cup flour
1 tbsp orange liqueur
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp ground cloves

Steam squash until very tender; about 15 minutes.  Scrape out pulp and mash or puree enough to measure 1 cup.  Set aside.

Preheat oven to 350 degrees.  Blend crumbs, melted butter and 3 tbsp sugar in large bowl.  Press crumb mixture evenly onto bottom (and sides, if desired) of 8" springform pan and set aside.

Beat cheese in large bowl with electric mixer until fluffy.  At medium speed, gradually blend in squash, sugar, eggs, cream, flour, liqueur, cinnamon, ginger, salt and cloves.  Turn mixture into prepared pan. 

Set pan on baking sheet.  Bake until firm; about 1 hour.  Turn off oven, open door 2", and let cake cool in the oven for 40 minutes.  Transfer to wire rack to cool completely.  Chill thoroughly before serving.

Review of last recipe (no photo above) - Actually, I forgot to take a picture ... it was an unremarkable looking dish; like a chicken stew.  It was really tasty, and although I initially thought I would like the garlic pulp spread on bread, I wasn't a big fan.

TODAY'S RECIPE - SHRIMP AND CRABMEAT SAUTE
From The Boston Globe, September 21, 1983

Serves 6

4 tbsp butter
1 tsp minced garlic
3/4 lb mushrooms, sliced thin
3/4 lb shrimp
3/4 lb crabmeat
3 tbsp sherry
1 cup heavy cream
1 tbsp minced chives
2 tbsp minced parsley
salt and pepper

Peel and devein shrimp.  Pick over crab to remove any cartilage.

In a large skillet, melt the butter over low heat.  Add the garlic and cook for 3-4 minutes, stirring occasionally.  Add the mushrooms and increase the heat to medium-low, and saute for 10 minutes or until nearly all the juices have evaporated.

Increase heat to medium-high and add shrimp and saute for 2 minutes; stirring constantly.  Add crabmeat and cook another minute, still stirring.  Add the sherry and stir to blend, then add the cream. 

Holding the skillet by the handle, tip it to a 30 degree angle over the heat.  Push the crab and shrimp towards the handle, away from the the heat, leaving the cream almost directly over the flame or element.  Boil the cream about 5 minutes or until it is reduced by about half.  Set the skillet down flat, add the chives and parsley, and cook for just 1 minute longer.  Serve immediately.

Review of last recipe (photo above) - I like to make easy cookies .. these really are not.  They must be rolled out and cut out of the dough ... then the scraps rolled out and cut out again (which toughens the dough and adds more flour to the finished product). The pressure of the rolling pin made the dough stick to the counter, so had to free it before cutting the cookies out.  Just a pain ... The finished product is tasty enough, but will hold final judgment for when they cool and I have one with a cup of tea (the one bite for the "photo shoot" wasn't enough of a taste), and will have the husband weigh in. as well.

TODAY'S RECIPE - CHICKEN WITH 40 CLOVES OF GARLIC
Serves 8
oven 375 degrees

2/3 cup oil
16 chicken thighs or drumsticks (or a combination of the two)
4 ribs celery, cut in long strips
2 medium onion, chopped
6 sprigs parsley
1 tbsp chopped fresh tarragon or 2 tsp dried
1/2 cup dry vermouth
2 1/2 tsp salt
1/4 tsp pepper
dash of nutmeg
40 cloves of garlic, unpeeled
french bread

Pour oil into shallow dish; add chicken and turn to coat all sides evenly.  In a heavy 6-qt casserole, combine celery, onions, parsley and tarragon.  Lay chicken on top and add vermouth.  Sprinkle with salt, pepper and nutmeg.  Tuck garlic cloves around and between chicken pieces.

Cover casserole tightly with foil, then lid.  Bake in preheated 375 degree oven for 1 1/2 hours without removing cover. 

Serve chicken with pan juices, whole garlic cloves and slices of heated french bread.  Spread garlic out from root end of papery husk onto bread and spread like butter.

Review of last recipe (photo above) - It was good, but obviously, expensive to make, so don't know if I'd make it again.

TODAY'S RECIPE - BUTTER COOKIES
This recipe was on the back of a Land O Lakes butter box circa ?.

Makes 6 dozen - oven 400 degrees

1 cup each sweet butter, softened, and sugar
1 egg
2 1/2 cups flour
1 tsp baking powder
2 tbsp orange juice
1 tsp vanilla

In a 3 qt mixer bowl, cream butter, sugar and egg until light and fluffy.  Beat in flour, baking powder, orange juice and vanilla until smooth and well combined.  Chill 2-3 hours or until firm enough to be rolled.

Roll out dough, 1/2 at a time, on well floured surface to 1/8" - 1/4" thickness.  Cut out with cookie cutters.  Place on ungreased cookie sheet, and bake in center of oven for 6-10 minutes or until golden brown on edges.  Cool on wire rack.

** For a crisper cookie, roll to 1/8", and for a softer cookie, roll to 1/4".

Review of last recipe (photo above) - A good easy technique for quick cooking of thighs (or breast), but unfortunately, I did not buy boneless thighs and had to do some butchering ... and I did kinda butcher the meat.  Still turned out tasty.

TODAY'S RECIPE - SEAFOOD A LA MEDITERRANEE

Serves 4-6

1/2 cup olive oil
4 medium garlic cloves, minced
12 cherrystone or littleneck clams, scrubbed
3 lobster tails (1 1/2 lbs), cut into 1" segments, shells intact, and patted dry
12 jumbo shrimp, deveined, shells intact, and patted dry
1 cup dry white wine (chablis), warmed
2 cups drained canned italian plum tomatoes
2 bay leaves
1/2 tsp dried oregano
salt and pepper
3 cups steamed white rice
2 tbsp chopped parsley for garnish

Heat oil in deep heavy skillet over medium-high heat.  Add garlic and saute 1 minute; do not brown.  Add clams and lobster and saute 1 minute.  Add shrimp and saute 1 minute.  Pour in wine and simmer until lobster and shrimp are just opaque; about 2-3 minutes.  Remove lobster and shrimp from broth using slotted spoon; set aside.  Add tomatoes, bay leaves and oregano with salt and pepper to taste. 

Simmer until clams open; 2-3 minutes and discard any that do not open.  Discard bay leaves. 

Return lobster and shrimp to stew.  Spoon bed of rice into heated rimmed bowls.  Ladle stew over rice, and sprinkle with parsley.

Review of last recipe (photo above) - Nothing I would ever make again.  And adding fruit didn't help either.

TODAY'S RECIPE - CHICKEN THIGHS ROYALE

Serves 4

1 1/2 lbs chicken thighs, skinned, boned and pounded thin
1/2 tsp salt
1/4 tsp pepper
1/2 cup each sour cream and dry bread crumbs
1/4 cup oil
lemon wedges and chopped parsley or paprika (for garnish)

Sprinkle chicken with salt and pepper.  Dip in sour cream then in crumbs to coat. 

In a large heavy skillet over medium heat, cook chicken in hot oil, turning once after 6 minutes or until golden, and juices run clear when pierced.

Remove to serving platter.  Serve with lemon wedges dipped in parsley or paprika.

Review of last recipe (photo above) - It was easy and delicious, even though Italian chefs would never add cheese to seafood. This is my first blog recipe post bunion surgery on 10/19, and I was pleased that I actually drove to the store myself to buy the ingredients, got them home by myself (I'm on crutches), and made the meal.

TODAY'S RECIPE - BUDINO DI RICOTTA (Cream Cheese Custard)
For an added treat, top with fresh or frozen strawberries or blueberries.

Serves 4

1/2 lb ricotta cheese
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tbsp heavy cream (or more if needed)

Cream the ricotta.  Add chocolate and nuts and blend thoroughly.  Add cream as needed for desired consistency.  Serve in sherbet glasses.

Note:  This can also be used as a filling for many cakes and cookies.

Review of last recipe (photo above) - Since I didn't want to place raw chicken in my vegetable steamer and had nothing else, I just placed the chicken breasts atop the bones I had butchered away.  The steaming really infiltrated the chicken with great flavor and kept it so moist and tender.  The sauce was great too, but the takeaway is the technique which I will use again.

TODAY'S RECIPE - SCALLOPS FLORENTINE
Serves 6

2 oz Parmesan cheese, cut into 3 pieces
3 large cloves of garlic
20 oz fresh spinach, dried thoroughly, stems cut off and reserved
1/2 cup (1 stick) unsalted butter
1 tsp salt
1 cup whipping cream
1 tsp freshly grated nutmeg
1/2 tsp ground pepper
1 1/4 lb bay scallops, rinsed and drained
8 oz shell or other small pasta, cooked al dente and drained (I guess this recipe should have really been in the pasta section)

Position rack in center of oven and then preheat to 425 degrees.

Chop parmesan finely in food processor.  With machine running, drop garlic through the feed tube and mince finely.  Add spinach stems and mince.

Melt butter in heavy 12" skillet over medium-low heat.  Stir in garlic mixture and salt and saute until stems are very soft; about 8 minutes.  Add whipping cream and simmer until reduced by half; about 5 minutes.

Coarsely chop spinach leaves in batches, using on/off tgurns.  Add to cream mixture with nutmeg and pepper.  Increase heat to hight and cook until spinach is heated through; about 3 minutes.  Remove from heat.  Stir in scallops and pasta. 

Transpfer to shallow 4 qt baking dish.  Sprinkle reserved parmesan cheese over top.  Bake until scallops are just opaque; 10-12 minutes.

Serve immediately.

Review of last recipe (photo above) - Just a comment first about the construction.  My picture doesn't do it justice; it really looked like a log.  The "knot" (on the left side) doesn't show up very well in the photo, and after making this, I looked at the picture in the recipe, and the pistachios were sprinkled only on the "knot", not all over the cake.  The directions didn't state it in that way.  In any case, it was easy to make, and the addition of the instant coffee to the frosting made a big difference.  The cake was light and not really that flavorful, but with the frosting and the whipped cream, it made for a decent dessert.

TODAY'S RECIPE - CHICKEN SUPREME WITH SPINACH
From Women's Day, November 16, 1982 ( 1 month and 30 years ago...yikes).  Recipe from Executive Chef Fernand Gutierrez, La Reserve, Inn on the Park, Houston, TX.  After Googling Mr. Gutierrez, I found out at some point, he moved to Chicago where he was named one of the Great Chefs of Chicago.  Unfortunately, he died young; in 2006 at the age of 56.

Serves 2.

1 cup chicken broth
1 chicken breast (about 1 lb), skinned and boned (reserve bones)
1 clove shallot, diced
1/4 cup white wine
1/4 tsp tarragon
dash of salt and pepper
2 tbsp heavy cream
1 tsp butter
10 oz. spinach, steamed
hot cooked baby carrots

In a large saucepan, bring to boil the broth, reserved chicken bones, shallot, wine, tarragon, salt and pepper.  Reduce heat and simmer about 15 minutes.

Place chicken in a steamer basket or strainer over broth and return broth to boil.  Cover and steam over medium heat for about 6 minutes, or until the chicken is barely tender.

Remove the chicken to a serving plate and keep warm.  Strain broth into skillet or back into saucepan.  Boil until reduced to 1/4 cup.  Stir in cream and butter and cook about 1 minute or until the sauce is slightly thickened.

Center chicken on plate and surround with spinach.  Spoon sauce around the spinach in a circle.  For color, serve some baby carrots on the side.

Review of last recipe (photo above) -  Really delicious sauce; easy to throw together.  Didn't really get the peapods, however (and why is my photo rotated?).

TODAY'S RECIPE - BUCHE DE NOEL
A blog  (especially since I'm working alphabetically in my file of recipes) knows no season.  The recipe comes from Family Circle Magazine, which I don't want to discount because it tends to be a simpler rendition, so we'll just see how it turns out.  Even though I'm French and my mom baked alot, she never made a Buche de Noel (and I never have, either).  We always had something called a Blitz Torte on Christmas, which was and is fabulous! It's a layered egg-y cake topped with meringue and pecans, with whipped cream inbetween the layers.  Although it's not in this file (1976-1983), I'm sure it'll show up somewhere.

Serves 8

Oven 350 degrees

5 eggs, separated
2/3 cup granulated sugar
3 tbsp unsweetened cocoa powder
2 tbsp flour
1 tub milk chocolate ready-to-spread frosting
1 tbsp instant coffee powder
1 cup heavy cream, whipped
2 tbsp chopped pistachios

Grease a 15" x 10" x 1" jelly roll pan, line the bottom with waxed paper and grease and flour the paper. 

Beat egg yolks in a large bowl until fluffy, then gradually beat in granulated sugar until light and thick.  Beat in cocoa and flour at low speed.

Beat egg whites until soft peaks form, then fold into yolk mixture until smooth.  Spoon batter evenly into prepared pan.

Bake at 350 degrees for 15 minutes or until top springs back when lightly pressed.  Turn out onto cloth sprinkled with confectioners sugar.  Cut a 1/4" strip from one short side.  Roll up cake and towel together, and cool on wire rack.  Combine frosting with coffee.  Unroll cooled cake, spread with 3 tbsp of the frosting, and then spread with whipped cream.  Reroll.

Frost roll with remaining chocolate frosting.  Roll up the trimmed edge and press onto the log to form a "knot".  Draw fork down frosting for bark effect.  Sprinkle with pistachio nuts.  Garnish with marzipan "mushrooms" and a dusting of confectioners sugar, if desired.

Review of last recipe (lopsided photo above) - Well, in the immortal words of my husband, "write this one down".  What does he think I've been doing on this blog?!?  Anyway, it was easy and quite delicious!  A keeper!!

TODAY'S RECIPE - SCALLOPS AU BUERRE GARLIC
Serves 1

2 tbsp butter, room temperature
2 tbsp chopped parsley
1 clove garlic, crushed
1/3 cup dry white wine
1 medium shallot, diced
4 oz bay scallops
1/2 small onion, chopped (about 2 tbsp)
1 tsp oil
1/3 cup peeled, seeded and chopped tomato
1 bay leaf
1/4 tsp thyme
4 blanched pea pods

In a small bowl, blend butter, parsley and garlic.  Set aside. 

In a small saucepan, bring wine and shallot to a boil.  Add scallops; return to boil.  Immediately remove scallops with slotted spoon.  Boil poaching liquid until reduced to about 2 tbsp.  Whisk in butter mixture; set aside and keep warm.

Meanwhile in small skillet, saute onion in oil about 1 minute.  Add tomato, bay leaf and thyme.  Saute briefly; only long enough to heat through and blend flavors.  Then discard bay leaf. 

Spoon onto serving plate and arrange pea pods on top in a spoke-fashion.  Spoon scallops between pods and pour reduced liquid over all. 

Nutritional Information:  375 calories, 79 G protein, 12 G CHO, 28 G fat, 132 mg cholesterol, 580 mg sodium

Review of last recipe (photo above) - Not in any way as good as I would have expected with all that butter, and it's also just plain ugly.   It probably was my own fault, as I forgot that I needed to buy shortening (something I rarely have on hand), and instead of substituting yet more butter, I used vegetable oil.  It made the mixing part easier (my hand mixer did not want to plow through the butter and brown sugar), but the end result was a somewhat oily cake, and the frosting was just too sweet for me.  I had to throw it out, which never makes me happy.  The only good thing is that I won't  be consuming those extra calories.

TODAY'S RECIPE - CHICKEN SCALLOPS IN MUSTARD CREAM
From Jean Anderson Cooks ... I googled Jean Anderson, and found out she is a quite accomplished cookbook author (BA from Cornell, MA from Columbia), worked with James Beard Foundation, editor of Ladies Home Journal etc etc etc.  Impressive.

Serves 4

2 large (1 lb each) chicken breasts, boned, skinned and split
1/2 tsp salt
1/4 tsp crumbled leaf thyme
1/8 tsp pepper
1/3 cup flour
4 tbsp unsalted butter
1/4 cup dry white wine
1 tbsp mild French mustard
1/2 cup heavy cream

Pound each chicken breast lightly with a rolling pin to flatten somewhat.  Sprinkle both sides with salt, thyme and pepper, then dredge lightly in flour.

Heat the butter in a large heavy skillet over moderate heat until it bubbles up, then subsides.  Add the chicken breasts and brown for 3-4 minutes on each side. 

Remove the chicken to a heated platter and keep warm.

Pour wine into the skillet and heat and stir for 1-2 minutes, scraping up browned bits on the bottom of the skillet.  Add the mustard, then the cream and boil hard for 2-3 minutes until reduced by about half; the sauce should be about the consistency of sour cream. 

Pour over the chicken breasts and serve.

Nutritional Information:  Calories 502, protein 41 G, fat 31 G, CHO 11 grams, Na 424 mg

Review of last recipe (photo above) - Yikes!  What is it?!?  Normally, I plate the blogged recipe by itself, but in this case, I forgot, and it looks abit scary along side my broccoli and noodles.  It was good, but nothing I'd make again.

TODAY'S RECIPE - BROWN SUGAR POUND CAKE
This recipe is part of a cookbook entitled, The Washington Cookbook, which was published at the end of 1982.  The recipes in that cookbook were obtained from embassies, politicians and their wives, present and former First Ladies, as well as the White House chef.  Sounds like one delicious cake!

Bake at 325 degrees for 1 1/2 hours
Serves 24

3 1/2 cups sifted flour
1/2 tsp baking powder
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
1 lb + 1 cup light brown sugar, firmly packed
5 eggs, room temperature
1 cup milk, room temperature
Butter Pecan Frosting (recipe follows)

Preheat oven to 325 degrees.  Grease and lightly flour a 10" bundt pan.

Sift flour and baking powder onto wax paper.

Beat butter, shortening and brown sugar in a large  bowl with electric mixer at medium speed until smooth.  Beat in eggs, one at a time, until mixture is fluffy.

Add flour mixture, 1/3 at a time, alternating with milk, just until blended.  Pour batter into prepared pan.

Bake for 1 1/2 hours, or until top springs back when lightly pressed with fingertip.

Cool cake in pan on wire rack for 15 minutes.  Loosen around edge and tube with  knife, invert cake on wire rack, shake gently, remove pan and cool cake completely.

Prepare Butter Pecan Frosting.

Spread frosting over top of cake, allowing it to drip down sides and center.

Butter Pecan Frosting:  Brown 1 cup chopped pecans in 1/2 cup (1 stick) butter in heavy saucepan.  Let cool.  Stir in 2 cups sifted confectioners' sugar.  Stir in enough milk so frosting is creamy.

Review of last recipe (photo above) - Not much to look at, but photographing a slice on a plate wasn't any better.  The cake, however, was a hit with the husband.  The glaze didn't actually sit atop the cake, so maybe it wasn't thick enough, but it was delicious nonetheless!

TODAY'S RECIPE - CHICKEN MARIA THERESA (ala Ken Stewart)
I worked with Ken in Boston, and he was creative and talented in so many areas.  I assume he was talking about this recipe at work and I wrote it down there (because the other side of the paper is an advertisement for Omega ZIII tabs, a product we sold), but don't ever remember making it.

Serves 2.

2 boneless chicken breasts
1 cup white wine
1/4 cup mushrooms
1/4 lb. scallops
sweet Italian red peppers
mozzarella cheese

Saute chicken breasts in butter for 2-3 minutes.  Add wine, salt and pepper.

Add mushrooms and cook until chicken is about 10 minutes from being cooked.  Then add scallops and cook for 3-5 minutes more.  Pile them on top of the chicken and cover with mozzarella .

When the cheese has melted, serve with sweet Italian red peppers.

Review of last recipe (photo above) - It was really good, though the texture of the scallop mousse was strange (maybe overcooked?), but I wouldn't make it again because it was just too time consuming (and my husband wasn't a fan).  I can see how 25+ years ago time wouldn't have been an issue, but I tend to like easier preparations now.

TODAY'S RECIPE - BROWN SUGAR CAKE WITH BUTTERSCOTCH GLAZE
Because the weather is cooling off, it's time to return to dessert making!  Yea!!

Oven - 350 degrees

Brown Sugar Cake
2 cups brown sugar
1 3/4 cups flour
2 tsp cinnamon
2 tsp ginger
1 tsp ground cardamon
1 tsp ground cloves
1 tsp soda
1/4 tsp salt
3/4 cup buttermilk
2 eggs
1 stick butter, melted
1 cup chopped nuts, optional (Although I like nuts, I don't always like them in desserts, so omitted them.)

In a large bowl, combine all the dry ingredients.  Add buttermilk, eggs and melted butter and beat well.  Add nuts, if using.  Bake in a greased and floured Festive Pan (don't know what that is; will use a bundt pan) at 325 degrees for 50 minutes or until the cake tests done.  Cool in pan 10-15 minutes, then turn out on wire rack or serving plate to complete cooling.  Top with butterscotch glaze.

Butterscotch Glaze
1/4 cup butter
1/4 cup brown sugar
2 tbsp milk
1 cup confectioners' sugar
1 tsp vanilla or rum extract

In a saucepan, combine butter, brown sugar and milk.  Bring to a full boil.  Add confectioners' sugar and extract.  Beat until smooth.  Additional milk may be added to obtain desired consistency.

Review of last recipe (photo above) - Don't know why I thought this was going to taste good ... whether it was 30 years ago or this week.  Bland, and the ingredients were just weird together.

TODAY'S RECIPE - SCALLOP-FILLED SALMON MEDALLIONS WITH LETTUCE SAUCE

Serves 6

1/2lb fresh scallops, well chilled
1 egg white
1/2 tsp lemon juice
1/2 tsp salt
pinch of each .. ground red pepper and grated nutmeg
1/2 cup whipping cream, well chilled

6 fresh 5" x 7" salmon fillets; 1/2" thick, skinned

1 cup dry white wine (vermouth, for me)
1/2 cup water
1 shallot, minced
1 bay leaf
3 peppercorns
1/4 tsp dried tarragon

2 tbsp (1/4 stick) butter
1 head butter or boston lettuce (about 11 oz); rinsed, dried and cut julienne

1 cup whipping cream
salt and pepper

Puree scallops, egg white, lemon juice, salt, red pepper and nutmeg in food processor until smooth; stopping as necessary to scrape down the sides of the work bowl.  Transfer to bowl set in ice.  Stir in chilled cream 1 drop at a time, making sure the liquid is absorbed before adding more,  Cover mixture and refrigerate for 2 hours.

Spread salmon fillets evenly with scallop mixture, leaving 1" border.  Starting at narrow end, roll fillets up and fasten with toothpicks. (Can be prepared several hours ahead to this point; cover and refrigerate.)

Combine wine, water, shallot,bay leaf, peppercorns and tarragon in large skillet.  Add salmon rolls and bring just to simmer.  Cover and cook; adjusting heat so liquid is barely shaking, until scallop mixture is just set when tested with fork; about 10 minutes.

Meanwhile, melt butter in heavy skillet over low heat.  Add lettuce, cover and cook until wilted; about 5 minutes, stirring occasionally.  Puree in processor until smooth.

Remove salmon from skillet using slotted spatula and set aside.

Strain salmon cooking liquid.  Return to skillet, and boil until reduced to 1/4 cup.  Add cream and continue boiling until sauce is thickened.  Stir in lettuce puree.  Season with salt and pepper.

Slice salmon rolls into 1/2" thick rounds.  Divide sauce among 6 heated plates.  Arrange salmon medallions atop sauce and serve immediately.

Review of last recipe (photo above) - This is a good recipe to have on hand to remind myself that by blanching the garlic, it subdues the sharpness of it.  I ended up cooking up some wheat linguine to serve with this.  Yum!

TODAY'S RECIPE - CHICKEN MANTASOA

Serves 4.

1/4 peanut oil
1/2 cup peanuts
1 tsp finely chopped ginger root
2 tbsp fresh lime juice
1 broiler/fryer chicken, cut up
1 cup chicken broth
1 cup heavy cream
2 medium tomatoes; peeled, seeded and chopped
3 cloves garlic, pureed
1 tbsp peanut oil
2 tbsp finely chopped parsley
1/2 cup chopped scallions
1/2 cup chopped peanuts

In a large shallow baking dish, combine 1/4 cup peanut oil with peanuts, chopped ginger and lime juice.

Rinse chicken pieces and drain on paper towels.

Lay each piece into the seasoned oil in baking dish, turning over to coat lightly.  Bake in a preheated 375 degree oven for 45 minutes or until cooked.,

Meanwhile, heat chicken broth in a medium saucepan to boiling.  Remove from heat and whisk in heavy cream.  Return to low heat and simmer while chicken bakes.  It will thicken slightly as it reduces in volume.

When chicken is cooked, drain off fat in baking dish.  Add chopped tomatoes to reduced cream and broth.  Add garlic, 1 tbsp peanut oil, parsley, scallions and 1/2 cup peanuts.  Simmer 5 minutes more.  Spoon sauce over drained chicken in pan and continue baking for 15 minutes.

Serve with hot cooked rice and a green vegetable.

Review of last recipe (photo above) - Not exactly an appetizing pic ... I love chicken livers and this recipe was really good, but I don't need a recipe to make this.

TODAY'S RECIPE - SAUTEED SHRIMP WITH GARLIC AND HERBS

Serves 4-6

3 lbs large shrimp; peeled and deveined
1/3 cup olive oil

6 medium garlic cloves, blanched in boiling water for 2 minutes and finely minced
3/4 cup dry white wine (substituting vermouth)
1 1/2 tbsp lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2" pieces
2 tbsp chopped parsley
1 tbsp snipped chives
2 tsp chopped tarragon or 1/2 tsp dried
salt and pepper

Pat shrimp dry.  Heat oil in heavy large skillet over med-high heat.  Add shrimp and saute until just opaque; about 3 minutes.  Remove with slotted spoon and drain on paper towels.

Remove all but 1 tbsp oil from skillet.  Place over med-low heat, add garlic and stir for 30 seconds.  Pour in wine, increase heat and reduce mixture by one-third.  Add lemon juice and return to boil.  Remove from heat.  Swirl in butter one piece at a time, blending until creamy.  Stir in parsley, chives and tarragon.  Season with pepper, then taste and season with salt and additional lemon juice, if desired.  Arrange shrimp on individual plates and spoon sauce over top and serve.

Review of last recipe (photo above) - I really don't like working with phyllo dough; it's so fragile, making it so time consuming.  And, the filling just wasn't tasty enough to make this recipe worth saving.

TODAY'S RECIPE - CHICKEN LIVERS WITH MUSHROOMS
A very old recipe ... handwritten by my hand, but at a much younger age.

2 servings

1/2 lb chicken liver
2 tbsp butter
10 mushrooms
1/4 cup water
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 tsp parsley, chopped
1 tsp chicken bouillon, or 1 cube
toast points

Melt butter and brown liver; stirring occasionally for 3-4 minutes.  Stir in mushrooms and remaining ingredients (except toast).  Heat to boil, then simmer uncovered for about 5 minutes.

Serve on toast points.

Review of last recipe (photo above) - Good enough but not good enough to save to make again.

TODAY'S RECIPE - SALMON PHYLLO PUFFS
From Family Circle, May 31 1983 ...


Makes 8 dozen

1/2 cup uncooked long grain rice
1/2 lb mushrooms, thinly sliced
1/2 cup chopped green onions
3 tbsp butter
3 tbsp lemon juice
1 can (15 1/2 oz) pink salmon, drained and flaked (can't bring myself to use canned salmon; will  be getting fresh fish!)
3 hard cooked eggs, chopped
1 tsp dill
1 pkg (1 lb) phyllo or strudel pastry
1 cup butter, melted

Cook rice following package directions.

Saute mushrooms and green onions in butter in a large skillet until just lightly browned.  Add lemon juice and stir.

Mix rice, salmon, eggs, dill and mushroom mixture in medium sized bowl.

Place phyllo dough on clean work surface.  Cut pastry into 4 equal strips at a time and cover other 2 stacks with plastic wrap.

Brush 2 top strips with melted butter.  Place a rounded teaspoon of filling at one end of both strips.  Working with the top leaf, fold one corner to the opposite side, forming a triangle.  Continue folding as you would a flag, keeping the triangle shape, to the other end of the strip.  Repeat with the rest of the pastry and butter.

Arrange triangles on ungreased jellyroll pan and bake in preheated 425 degree oven until golden brown and serve hot.

Review of last recipe (photo above) - Although it's pretty easy to prepare (using a sheet of frozen puff pastry) and was tasty enough, I wouldn't make this again.  Another combination of vegetables and protein might be better.

TODAY'S RECIPE - CHICKEN KIEV

Serves 6.

2 tbsp chopped parsley
1 tbsp chopped chives
1/2 tsp salt
1/4 tsp pepper
1/2 cup (1 stick) butter, softened
3 whole chicken breasts (about 12 oz each), boned, halved and skinned
2 eggs
1 tbsp water
1 tsp vegetable oil
3 tbsp flour
1 - 1 1/4 cups unseasoned bread crumbs
vegetable oil for pan frying (recipe calls for deep frying, which I'm not going to do)

Stir parsley, chives, salt and pepper into butter in medium sized bowl.  Shape into a 3" x 2" rectangle on wax paper and chill for 20 minutes.

Place chicken breasts between sheets of wax paper and pound with mallet to 1/4" thick.  Remove wax paper.

Cut chilled herb butter into six equal pieces.  Place each "finger" an inch in from lower edge of each chicken breast, and fold lower edge over "finger".   Fold in sides and roll up to enclose filling completely.

Beat eggs, water and oil in plate.  Place flour and crumbs in two separate plates.  Roll each chicken bundle in flour, dip in egg mixture and roll in crumbs to coat evenly.  Place in a pan and chill for one hour to set coating.

Pour vegetable oil in pan to shallow fry chicken.  Fry for 5 minutes or so on each side.  Drain on paper toweling and place in 300 degree oven until cooked through.  (In the actual recipe, one would deep fry in 2" oil heated to 360 degrees, then drain on paper toweling and keep warm in oven of 200 degrees.).  Not quite sure how much time will be needed in the oven.

Review of last recipe (photo above) - Really delicious and the addition of the garlic really enhanced the flavor.  The downside .. it's a lot of work.  And, frankly, the bearnaise sauce (though one of my favorite things in life) really isn't needed.  The chicken is really good on its own.

TODAY'S RECIPE - PEASANT UPTOWN'S SHRIMP PASTRY LOG
I googled Peasant Uptown and found out it was a restaurant in Atlanta GA, that is now closed.  There is a fb page for past employees; trying to get a reunion together.

4 servings

3 tbsp butter
4 canned artichoke hearts, drained and halved
8 oz fresh mushrooms, halved
1 tbsp parsley
1 tbsp garlic salt

1 10" x 15" sheet of puff pastry
10 oz sliced swiss cheese
12 jumbo shrimp, cooked and shelled
1 egg, beaten

1/2 tsp parsley

Melt butter in large skillet over medium-high heat.  Add artichoke heats, mushrooms, parsley and garlic salt and saute until mushrooms are tender; about 2 minutes.  Let mixture cool; drain well.

Grease rimmed large baking sheet.  Place puff pastry on baking sheet.  Overlap cheese slices lengthwise along right half of dough, leaving 1" border at long edge and 1/2" border at each end.  Arrange artichoke hearts on cheese, spacing evenly.  Spoon mushrooms over.  Arrange row of shrimp atop mushrooms.  Brush borders with some of the beaten egg.  Fold left half of dough over filing, pressing edges firmly with fork to seal (can be prepared up to 8 hours ahead to this point, covered with foil or plastic wrap and refrigerated).

Preheat oven to 475 degrees.  Brush pastry with egg; sprinkle with parsley.  Bake 15 minutes.  Reduce oven temperature to 375 degrees and continue baking until golden; about 15-20 minutes.  Serve immediately.

Review of last recipe (photo above) - Absolutely delicious!  I wasn't pleased with the number of steps, so I just let the carrots cook abit, added the leeks, then removed them to the dish.  Added the scallops and oysters until they were cooked, and placed them atop the vegetables.  Made the sauce (and actually used ultra pasteurized; forgot not to), and didn't even add the saffron (because I forgot I didn't have any), and it was fabulous anyway... and it looks lovely on Nana Lucy's china!!

TODAY'S RECIPE - CHICKEN JACQUELINE
Bon Appetit circa December 1983...

Serves 6

1/4 cup (1/2 stick) butter
1 pound mushrooms, sliced
2 tbsp dry white wine

6 chicken breast halves; skinned, boned and pounded 1/8" thick
1 garlic clove; minced
salt and freshly ground pepper
3 oz monterey jack cheese; cut into 6 sticks about 3" x 1/2" x 3/8"
3 oz swiss cheese; cut into 6 sticks as above
1/2 cup (1 stick) butter; cut into 6 sticks about 3" long, frozen
1/4 cup flour
2 eggs; lightly beaten
1/2 cup fine cracker meal

oil for frying
bearnaise sauce (your own rendition)

Melt 1/4 cup butter in heavy large skillet over medium-high heat.  Add mushrooms and wine and saute until mushrooms are tender and juices have evaporated; about 5 minutes.  Remove from heat and set aside.

Season chicken breasts with garlic, salt and pepper.  Spoon mushroom mixture onto center of each chicken breast, dividing evenly.  Top mushrooms with 1 stick each of monterey jack cheese, swiss cheese and frozen butter.  fold chicken breasts in half to enclose filling, pressing edges together to seal.  Roll in flour, dip in egg to coat well, then roll in cracker meal, covering completely.  Refrigerate at least 30 minutes or freeze for 10 minutes.

Heat oil to 400 degrees.  Preheat oven to 450 degrees.  Deep fry (I will pan fry) chicken until light golden brown, about 5 minutes.  Drain on paper towels.  Transfer onto baking sheet and bake for 15 minutes.  Serve immediately, accompanied by bearnaise sauce.

Nutritional Information:  a zillion calories

Review of last recipe (photo above) - I almost tossed the recipe thinking that it probably wouldn't be that great (and used only chicken breasts for that reason; figured I could use them for something in the end with less overall waste).  And, I was right.  It's ok if you're not any type of cook and want to make something easy in a crockpot, but it's just not that tasty.  I'll probably scrape off the sauce and make a chicken salad out of it.

TODAY'S RECIPE - POACHED OYSTERS AND SCALLOPS from Glorious Food
This caterer has been in existence in NYC since 1971, and the recipe was clipped out of The Boston Globe Magazine on October 16, 1983 (and the paper is yellowed).  It sounds delicious!

Serves 6 as a first course

2 cups heavy cream (do not use ultra-pasteurized)
1 cup very finely cut matchsticks of carrot
1 cup very finely cut matchsticks of leek
12 large oysters, shucked with their juices
12 sea scallops
dash of cayenne
1/4 tsp saffron
1 tbsp french mustard with seeds

Preheat over to 250 degrees.  In a deep saucepan, boil the cream over medium heat to reduce it by half.  Set it aside.

Have ready a bowl with a strainer set over it.  Bring 2 cups of water to a boil in a saucepan and drop in the carrots.  Cook them for 1 minute, or until the raw texture is gone, then pour them at once into the strainer set over the bowl.  Lift off the strainer, pass the carrots under cold water, and transfer them to a large heat-proof platter; cover it with foil to keep it warm.

Return the cooking liquid to the saucepan and bring it to a boil again.  Add the leeks, cook them for 1/2-1 minute, or until they are just done, and treat them the same way as the carrots, placing them on the platter and covering the platter. 

Add the oysters and their liquid to the cooking water and return the mixture to the saucepan.  Cook the oysters for 1 minute, lift them out with a slotted spoon and transfer them to the platter.

Add the scallops to the cooking liquid, cook them for 1-2 minutes, or until they are opaque in color (never allowing the liquid to bubble hard).  Lift the scallops from the pan and transfer them to the platter.

Put the platter into the oven for 5 minutes so the various ingredients will warm through.  Meanwhile, bring the cooking liquid to a rolling boil and let it bubble vigorously until it is reduced by half, then strain it into a clean pan.  Strain in the reduced cream, add the cayenne and saffron, and whisk the mixture to incorporate them.

Divide the oysters, scallops, and vegetables among 6 dinner or soup plates.  Tip any juices from the platter into the sauce and return the sauce to a boil.  Whisk in the mustard, taste the sauce for seasoning, and spoon some of the sauce over the fish and vegetables on each plate.

Serve immediately.

Review of last recipe - Delicious ... one would not expect otherwise from Julia.  I used half and half, and thought it was sufficiently rich.  A hint on shucking oysters ... place them on a cookie sheet in the freezer for 30 minutes.  It makes them easier to shuck.

I've been off the blog for about 10 weeks because I wanted to stay focused on not eating blog food (which is wonderful food, but at times, can be fattening).  I wanted to lose a couple of extra pounds for the great celebration of my step-daughter's wedding in Napa.  Can you blame me?

Also, since it is summer, and I hate heating up the kitchen on hot days, I will be skipping the dessert section of my file (since most need to be baked), and alternate between Poultry/Meat and Fish/Seafood.  Desserts will return in the fall.

TODAY'S RECIPE - CHICKEN IN ONION + ORANGE SAUCE
Serves 4

3 lb. chicken
1 cup orange juice
1 pkg dried onion salad dressing/dip mix
1 tbsp cornstarch

Pour orange juice into crock pot and stir in package of onion dip.  Place chicken in pot, cover and cook on low for 6-8 hours. 

Remove chicken and place on platter.  Pour liquid into saucepan.  Dissolve cornstarch in water and stir into heated sauce.  Serve sauce with chicken.



Review of last recipe (photo above) - Delicious!  And my buttermilk salad was excellent as a side course!

TODAY'S RECIPE - OYSTER STEW ALA JULIA CHILD

1 serving

3 or more tbsp butter
1/4 tsp worcestershire sauce
1/4 tsp celery salt
6-8 oysters with their juice
1 1/2 cup light cream (or use half and half and heavy cream)
salt and pepper
paprika

Melt the butter until bubbling then add worcestershire sauce, celery salt and oysters.  Cook, swirling the pan, for 3 minutes or until the edges of the oysters curl.  Add oyster juice and cream and bring just to a simmer.  Add salt and pepper.  Bon appetit!

Review of last recipe (photo above) - Well, they are just ok.  But the benefit out of buying the Bran Buds cereal needed for the last two dessert/bread etc. recipes is that I am now a huge fan of Bran Buds (and I don't consider myself a really big cereal fan to begin with, but Bran Buds are tasty, healthy and filling).

TODAY'S RECIPE - CHICKEN FRICASSEE
Handwritten so I know it's old ... was hoping that it might be my grandmother's famous recipe (that I don't remember tasting), but I really doubt that it is.  Still, I'm excited to make this and will have on the side, my grandmother's famous buttermilk salad (recipe also below).

Serves 4 (which seems crazy since the recipe calls for a 3 lb. chicken)

3 lb chicken
12 small onions
salt and pepper
4 tbsp lard or chicken fat (I will be substituting oil)
4 tbsp butter
3 tbsp flour
3 cups chicken stock
1 sprig parsley
1 pinch thyme
1/2 bay leaf
12 mushrooms
juice of 1/2 lemon
2 egg yolks
1/2 cup heavy cream
4 tbsp butter

Cut the chicken into pieces.  Brown them in hot butter and fat in heavy saucepan.  Remove to plate.

Lightly brown onions in same pan and add chicken back in.  Sprinkle flour over chicken and onions.  Toss until flour is absorbed.

Add stock and herbs. Bring to a boil, cover and cook gently for 35 minutes or until chicken is tender.

Add mushrooms and lemon juice.  Cover and cook for 5 minutes.

Remove chicken, onions and mushrooms from sauce and pick out bay leaf and parsley, and discard.

Mix egg yolks with cream in bowl.  Slowly ladle small amount of hot sauce into the yolks and cream.  Stir.  Pour this into the rest of the sauce and heat to boil over medium heat, stirring constantly.  Once it starts to boil, take the pan off the heat and whip in last 4 tbsp of butter.  Pour sauce over chicken and serve.

Memere's Buttermilk Salad (Great on a hot day!)
bibb lettuce (My Memere would have used iceberg...but it was great
                     iceberg lettuce right from the farm.)
buttermilk
onions , sliced thin
salt and pepper

Pour enough buttermilk into a bowl (I can't even give any amounts ... just the amount of dressing that you would think you might need).  Add a few slices of onions and let sit so that the flavors meld (30 minutes?).

Pour over the lettuce, season with lots of salt and pepper, and ENJOY!

Review of last recipe (photo above) - Unbelievably good!  It took me 20 minutes to shuck the 6 oysters I bought (they were stubborn), which could have made the decision to keep or toss the recipe easy, but they were so good, I can't wait to struggle again!

TODAY'S RECIPE - BRAN MUFFINS

Makes 12

1 1/4 cup flour
3 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/4 cup milk
1 1/2 cup Kellogg's All Bran or Bran Buds cereal
1 egg
1/3 cup shortening or vegetable oil

Stir together flour, baking powder, salt and sugar.  Set aside.  Stir together cereal and milk and let stand for 2 minutes.

Add egg and shortening (or oil).  Add flour mixture, stirring only until combined. 

Fill 12 greased 2 1/2: muffin pan cups.  Bake at 400 degrees for 25 minutes or until golden brown.

Review of last recipe (photo above) - It certainly had potential, and was good enough, but not great.  The cheese in the sauce curdled in the oven so it wasn't very visually pleasing.

TODAY'S RECIPE - OYSTERS ROCKEFELLER
Introduced at Antoine's in New Orleans in the late 1800s ...this should really be in the appetizer section.

Serves 6 as a first course

1/2 10 oz pkg frozen chopped spinach (I will be using fresh)
3 tbsp butter
1 tbsp minced onion
1 tbsp chopped parsley
1/8 tsp ground red pepper or hot pepper sauce
1/4 cup dried bread crumbs
18 large or 24 small oysters on the half shell
2 bacon slices, diced
grated parmesan cheese
lemon wedges for garnish

About 30 minutes before serving:

Remove frozen spinach from package.  With serrated knife, cut spinach crosswise in half and wrap the half tightly and return to the freezer.  Since I'm using fresh, I'm just going to wing it.  I will be chopping it up so it will be suitable for a stuffing.

Preheat oven to 435 degrees.  Prepare spinach topping:  In a saucepan over medium heat, melt butter and add spinach, onion, parsley and ground red pepper.  Cover and cook, stirring occasionally, until mixture is heated.  Add bread crumbs.

Place oysters* in a baking pan and spoon on spinach mixture.  Sprinkle with bacon and cheese.  Bake 10 minutes or until bacon is crisp.  Garnish with lemon wedges.

* - I'm a terrible shucker, so will be placing the oysters in the freezer, where the joint loosens a bit making it easier to use your oyster knife to pry them open.

Review of last recipe (photo above) - Ok, so I didn't have dry milk (and didn't want to buy any) and googled for a substitute which stated 1/4 cup dry milk = 1 cup milk (and use the liquid milk for the liquid needed in the recipe).  I only used 1 1/2 cups milk even though 1/2 cup dry should have been 2 cups of milk, but I didn't want to increase the total liquid.  Then, after typing up the recipe for the blog saw that 2 packages of yeast were needed, and I had only used one (in error).  The bread hadn't doubled in size, but I went ahead anyway.  It, obviously, tastes terrible, and I thought I might re-try the recipe using the correct ingredients, but I am moving on.  It also looks pretty funky.  Oh well ...

TODAY'S RECIPE - CHICKEN ELIZABETH

Serves 6

6 tbsp butter (3/4 stick)
6 boneless chicken breast halves, skinned
1 pint sour cream
8 oz blue cheese
1 tbsp worcestershire sauce
3 small garlic cloves, crushed
chopped parsley
cooked rice

Preheat oven to 350 degrees.  Grease a 9" x 13" baking dish.

Melt butter in a heavy large skillet over medium-high heat.  Add chicken and brown well; about 4 minutes per side.  Transfer to prepared dish.

Combine sour cream, blue cheese, worcestershire and garlic in a small bowl.  Spoon mixture evenly over chicken.  Bake uncovered until juices run clear when the chicken is pricked with a fork; about 50 minutes.

Garnish with parsley and serve over rice.

Review of last recipe (photo above) - Didn't have fresh dill and substituted dried, and was trying to get a shot of the salmon, so the angle is a bit strange.  I also didn't mention that this recipe was from Family Circle Magazine (mainly because I'm a food snob), and I should have said this because it was easy to make and absolutely delicious!

TODAY'S RECIPE - BRAN BREAD (even better, no-knead bran bread)

Yield:  1 loaf

3 cups flour
1/2 cup instant nonfat dry milk
1 1/2 tsp salt
2 pkgs active dry yeast
1/4 cup sugar
1/2 cups warm water (110-115 degrees)
2 cups Kellogg's All Bran or Bran Buds cereal
1 egg
1/3 cup margarine or butter, softened

Stir together flour, dry milk and salt.  Combine yeast, sugar, warm water and cereal in large bowl of electric mixer.  Let stand for 2 minutes.  Add egg, margarine and 1 cup of the flour mixture.  Beat at medium speed for 2 minutes.  Gradually mix in remaining flour mixture by hand to form a stiff, sticky dough.  Cover and let rise in a warm place until it doubles in volume.  Spoon into greased 9" x 5" x 3" loaf pan. 

Bake at 375 degrees about 40 minutes or until browned.  Remove from pan and brush with melted butter.

Review of last recipe (photo above) - Delicious!  Although they look abit pasty here, the skin was golden and the sauce so yummy!

TODAY'S RECIPE - FLOUNDER AND SALMON ROULADE

Serves 8

1 lb salmon steak
4 flounder or sole fillets (about 8 oz each)
2 tsp lemon juice
1/4 tsp pepper
1/2 cup water
1/2 cup dry white wine
2 shallots, thinly sliced
1/2 tsp salt
1 tsp leaf  tarragon
lobster or crab sauce (recipe follows)

Skin and bone salmon and halve crosswise.  Cut each half into 4 strips

Halve each flounder fillet lengthwise and sprinkle with lemon juice and pepper.  Place a strip of salmon on each fillet.  Rollup and secure with wooden picks.

Combine water, wine, shallots and salt in a large skillet.  Tie tarragon in a small piece of cheesecloth and drop into the skillet.  Stand fish rolls in skillet.

Heat to boiling, then lower heat.  Cover and simmer for 5 minutes or just until fish loses its translucency and becomes white and feels firm.  Remove rolls to a warm platter.  Cook pan liquid rapidly until reduced to 1/2 cup and reserve.

Prepare lobster or crab sauce, spoon over fish and garnish with fresh dill.

Lobster or Crab Sauce:  Cook 1 1/2 cups heavy cream rapidly in a large saucepan until reduced to 1 cup.  Add reserved fish liquid, 1/4 tsp salt, 1/8 tsp paprika and 6 oz. lobster or crab.  Heat, stirring until hot.

Review of last recipe (photo above) - A big disappointment ... I thought freshly baked bread ...ah..., but it was just okay.  Even though there was parmesan and thyme in it, I really didn't taste any particular flavoring.

TODAY'S RECIPE - CHICKEN DRUMSTICKS WITH TARRAGON
                                            AND SHALLOT BUTTER


Serves 4

8 drumsticks (about 2 lbs)
4 tbsp unsalted butter

Tarragon Shallot Mixture
1 tbsp dried tarragon
1 tbsp minced shallots
1/2 tsp salt
1/4 tsp pepper
1 egg yolk

2 tbsp olive oil
1/3 cup white vermouth
3/4 cup heavy cream

Rinse the drumsticks lightly and pat dry.  On the bottom, flatten surface of each drumstick and make a 2" vertical cut right beside the bone.  Using the tip of the knife, scrape a little along the side of the bone to make a small pocket about 1/2" deep and 1 1/2-2" long.  Mix the minced shallots, dried tarragon, salt and pepper.  Cut the butter into eight pieces.  Stuff the pocket of each drumstick with some of the tarragon-shallot mixture and a pat of butter.

Heat a saute pan and add the oil.  Heat the oil to approximately 375 degrees and place the drumsticks, pocket side up, in the pan.  Fry the drumsticks over high heat until golden.  Turn the legs over and add the vermouth.  Cover and reduce the heat to low.  Cook for 20-25 minutes or until the drumsticks are cooked and tender.

Uncover the pan and transfer the drumsticks, stuffed side down, on a serving platter, arranging them like the spokes of a wheel with the tips out towards the edge.  Cover to keep warm.

Turn the heat up under the saute pan and cook the sauce about 3 minutes, reducing it to a coating consistency.  Using a whisk, lightly beat the egg yolk and heavy cream together.  Slowly add 1/4 of the hot reduced sauce to the cream mixture, whisking continuously.  Add the egg yolk-cream mixture to the pan and slowly heat, mixing continuously, until the sauce is thick.  Add salt and pepper to taste.  Pour sauce over drumsticks and serve.

Review of last recipe (photo above) - My sauce verte was lumpy, and not emulsified enough, but was SO GOOD anyway!  This would be great with the addition of other seafood and/or salmon.  My re-engineering of the recipe was a success!

TODAY'S RECIPE - LITTLE BRAIDED HERB BREADS
I'm not much of a bread baker, but here goes!

Makes 6 loaves, each 4 servings

1/2 cup sugar
2 tsp salt
3 pkg active dry yeast
about 6 1/2 cups all-purpose flour
1 cup milk
1/2 cup water
6 tbsp butter
3 eggs
1/4 cup grated parmesan cheese
1 1/2 tsp thyme leaves

About 4 1/2 hours before serving or 1 day ahead:

In a large bowl, combine sugar, salt, yeast, and 2 cups flour.  In a saucepan over low heat, combine milk, water, and butter until very warm (120-130 degrees).

With mixer at low speed, gradually beat liquid into dry ingredients until just blended.  Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.  Beat in eggs, parmesan cheese, thyme and 1 cup flour to make a thick batter, and continue beating 2 minutes, scraping bowl often.  With wooden spoon, stir in 3 cups flour to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes, working in more flour while kneading (about 1/2 cup).  Shape dough into a ball and place in greased large bowl, turning dough over so that the top is greased.  Cover with towel and let rise in a warm place (80-85 degrees), away from draft, until doubled; about 1 hour (dough is doubled when two fingers pressed lightly into dough leaves a dent).

Grease six 5 1/4" x 3 1/4" loaf pans.  When dough is ready, punch down and turn onto lightly floured surface; cover with bowl and let rest for 15 minutes for easier shaping.

Cut dough into 9 equal pieces.  With floured hands, roll one dough piece into an 18" rope.  Repeat with 2 more dough pieces.   Place 3 ropes side by side and loosely braid, beginning in the middle and working toward each end.  The braid should be about 12" long.  Cut braid crosswise in half.  Pinch cut end and tuck ends under to seal to make two small braided loaves.  Place each loaf, seam-side down, in a prepared pan.  Repeat with remaining dough.  Cover with towel and let rise in warm place until doubled; about 30 minutes. 

Preheat oven to 400 degrees and bake for 15 minutes or until golden and loaves sound hollow when lightly tapped with fingers.  Remove from pans immediately, and cool on wire racks.