Review of last recipe - Braised Garlic Lamb - I should have posted a pic of my stomach because that's where the lamb chops disappeared  into ... Totally forgot to take a photo.  It was a simple, delicious recipe, and I'll definitely make it again! 

TODAY'S RECIPE - STUFFED MUSSELS
From The New York Times, August 24, 1983 ...

Serves 4 - 450 degree oven

2 lbs mussels
1/2 lb butter, room temperature
1/4 cup fresh bread crumbs
2 tbsp chopped garlic
1/4 cup chopped parsley
1/2 cup grated gruyere cheese
1/4 tsp pepper
1/2 tsp salt

Preheat oven to 450 degrees.  Scrub mussels under running water with hard brush.  Remove beards and drain.  Open mussels with clam knife and discard top shell.  Place opened mussels, now on half shell, on baking sheet.

Combine remaining ingredients in mixing bowl and blend well.  Place about 1 heaping teaspoon of the butter mixture over each mussel.  Place in oven and bake for 6-8 minutes until lightly browned.  Serve.

Note:  The stuffed mussels may be prepared and kept in the refrigerator for an hour or two before baking.

Review of last recipe - Sweet Chocolate Cake (photo above) - Boring looking but great tasting; especially the frosting.  Would have looked better as a 3-layer cake, but I didn't need all those extra calories hanging around the house.

TODAY'S RECIPE - BRAISED GARLIC LAMB
Serves 4

4 chump chops (from the shoulder/loin area)
4 tbsp bacon fat
salt and pepper
16 cloves of garlic, unpeeled
1/4 tbsp flour
1/4 cup beef stock
2 tbsp tomato puree

Fry the lamb chops lightly on both sides in the heated bacon fat in a heavy skillet.  Add salt and pepper and place the garlic cloves around the chops.  Cook gently for 3 minutes.

Sprinkle the flour over the chops, add the stock and tomato puree and simmer gently until the chops are tender.  Add more stock if needed.  Serve the lamb surrounded by the whole garlic cloves.

Review of last recipe - Stuffed Clams (photo above) - When a recipe calls for large clams, being from New England, I think quahogs, but in this case, cherrystones or littlenecks would have been more appropriate seeing that the directions indicated stuffing them with a tablespoon of filling.  Quahog meat tends to be tough, so I'll definitely try this again with a smaller clam.   The stuffing's addition of shredded carrots is just excellent; making the mixture abit sweet, and the croutons were an easy way to add the bread component.

TODAY'S RECIPE - CHOCOLATE CAKE AKA SWEET CHOCOLATE CAKE
This is touted as originating from Texas, and is considered a classic (I've never heard of it).  Although the recipe below is a three layer cake, I will only be making it as a one layer cake for sampling purposes.

Serves 16 - 350 degree oven

1 1/2  4-oz pkgs sweet cooking chocolate
1 1/2 cups sugar
1 cup butter (2 sticks), softened
4 eggs, separated
1 cup sour cream
2 1/4 cups flour
1/2 cup water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Nutty Coconut Topping
1 cup evaporated milk
1/2 cup packed light brown sugar
1/2 cup (1 stick) butter
3 egg yolks, slightly beaten
3 1/2 oz flaked coconut
1 cup pecans, coarsely broken
1 tsp vanilla

1/2 cup pecans, coarsely broken, for garnish

Grease three 9" round cake pans.  In heavy small saucepan over low heat, heat 1 pkg chocolate until melted and smooth; stirring occasionally.  Grate or chop remaining half package of chocolate and set aside.

In a large bowl with mixer at high speed, beat sugar, butter and egg yolks until light and fluffy; about 5 minutes.  With mixer at low speed, beat in melted chocolate, sour cream, flour, water, baking soda, vanilla and salt.  Increase speed to medium and beat for 2 minutes.

In a small bowl with mixer at high speed, beat egg whites until soft peaks form.  With rubber spatula, gently fold beaten egg whites and grated chocolate into the batter.  Pour batter into prepared pans, and bake at 350 degrees for 35 minutes or until cake springs back when lightly touched with finger.  Cool cake in pans on wire racks for 10 minutes.  Remove cake from pans and cool completely on wire racks.

Prepare Nutty Coconut Topping.  In a 3 qt saucepan over medium heat, heat first 4 ingredients until smooth and thickened; about 10 minutes, stirring frequently.  Stir in the rest of the ingredients until well mixed.  Cool topping until thick enough to spread; stirring occasionally.

Place one cake layer, rounded side down, on cake plate.  Spread with 1/3 of Nutty Coconut Topping.  Repeat with remaining two layers and topping, placing the top layer rounded side up.  Garnish cake with pecans.

Nutritional Information:  555 calories per serving

Review of last recipe - English Roast Chicken with Herbed Orange Stuffing (photo above) - The stuffing was quite good, although half of the recipe would have been ample to stuff the chicken.  The chicken was just okay; nothing special.

TODAY'S RECIPE - STUFFED CLAMS
Makes 4 dozen

24 large clams
1 cup (2 sticks) butter
1 large onion, diced
1 large green pepper, cored, seeded and diced (I will be using a red pepper; just my preference.)
3 celery stalks, diced
2 medium carrots, shredded
1 clove garlic, crushed
1 tbsp dried oregano
1 6 oz box garlic-onion croutons
12 slices bacon, cut into 3: pieces

Wash clam shells thoroughly under running water.   Pour water into vegetable steamer to a depth of 2" and place clams on rack.  Cover and steam until shells open; about 5 minutes.  Discard any that do not open.  Carefully transfer clams to work surface, reserving any liquid.  Chop clams coarsely.  Set aside.  Separate shells and clean each half thoroughly.  Let clam shells drain; pat dry.

Melt butter in heavy large skillet over medium-high heat.  Add onion, green or red pepper, celery, carrots, garlic and oregano and saute until vegetables are tender, stirring frequently; about 10 minutes.  Remove vegetables from heat and stir in clams and croutons.

Preheat broiler,   Pack 1 tbsp clam mixture into each half shell.  Top with bacon.  Broil until bacon is crisp.  Serve hot.

Review of last recipe - Cheesecake Pudding (photo above) - Really easy and tasty!

TODAY'S RECIPE - ENGLISH ROAST CHICKEN WITH HERBED
                                           ORANGE STUFFING

Serves 6 - 375 degree oven

Herbed Orange Stuffing:
1 1/2 lbs ground veal
2 tbsp (1/4 stick) unsalted butter
1 large onion
2 carrots, finely diced
4 cups fresh white breadcrumbs
1/4 cup whipping cream
1/2 cup minced fresh herbs (ie. tarragon, parsley, thyme)
1/2 cup dried currants, soaked in 1/3 cup fresh orange juice for 30 minutes
1/2 cup chopped walnuts
1 tsp dried marjoram, crumbled
1 tsp salt
freshly ground pepper
freshly grated nutmeg

1 5-6 lb roasting chicken
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tbsp minced parsley
1 tbsp honey
grated peel of 1 lemon
grated peel of 1 orange

For stuffing:  Saute veal in nonstick large skillet over medium-high heat until just beginning to lose pink color; about 3 minutes.  Transfer to large bowl.  Melt 2 tbsp butter in same skillet over medium-high heat.  Add onion and carrots and saute until softened and just beginning to color.  Blend into veal.  Add breadcrumbs, 3/4 cup cream, minced herbs, undrained currants, walnuts, marjoram, salt, pepper and nutmeg and toss gently.  Mixture should just hold together.  Add additional cream if needed.

Preheat oven to 375 degrees.  Season main cavity of chicken with salt.  Stuff main and neck cavities loosely. Truss chicken, then secure wings and legs with string.  Cream together butter, parsley, honey and citrus peels.  Rub most of flavored butter over entire surface of chicken.  Set chicken on rack in roasting pan.  Tent with greased parchment paper.  Roast for 1 hour.

Baste chicken with pan juices and brush with remaining flavored butter.  Continue roasting until skin is rich golden brown and leg moves easily, basting frequently, about 1 hour.

Let stand 15 minutes on heated platter.  Nap chicken with pan juices and serve.

Review of last recipe - Spinach Stuffed Fillets of Flounder (photo above) - In my note, I reduced the amount of cooking time, and frankly, could have lessened it even more to 10 minutes and then five uncovered.  I made the hollandaise sauce, and it really added to the flavor (who doesn't love hollandaise).  It was a simple, tasty main course.

TODAY'S RECIPE - CHEESECAKE PUDDING
Serves 5

1/2 cup ricotta cheese
4 oz cream cheese, room temperature
1/4 cup sugar
1/2 tsp finely grated lemon zest
2 tbsp lemon juice
1/2 cup heavy cream, whipped to soft peaks

Beat cheese, sugar, lemon peel and juice with an electric mixer until creamy.  Fold in cream.  Chill.  Serve with lemon twist or grated zest.

Review of last recipe - Duck Breast Stuffed with Spinach and Foie Gras (photo above) - There was no sauce; just leftover bits of cooked down wine and butter which didn't emulsify, so I left it off.  I had high hopes for this dish, and it's not as though it was terrible or anything, but the truffled duck mousse pate (wasn't able to obtain any foie gras) seemed to overpower the duck.

TODAY'S RECIPE - SPINACH-STUFFED FILLETS OF FLOUNDER
This is hand written on so old a piece of paper that it has turned yellowish brown.  That's what 35+ years will do.

Serves 4 - 350 degree oven

2 tbsp butter
2 tbsp minced shallots
1/4 lb mushrooms, coarsely chopped
1/2 lb spinach, stems removed
1/4 tsp salt
freshly ground pepper
freshly ground nutmeg
2 lbs flounder
1/4 cup white wine
1 cup hollandaise sauce (optional)

In a large skillet, melt 1 tbsp butter.  Add the shallots and mushrooms and saute until their juices have exuded.  Meanwhile chop the spinach very fine.  Add it to the shallot/mushroom mixture and cook it, until the spinach starts to wilt; about 1-2 minutes.  Season with salt, pepper and nutmeg and cook another 1-2 minutes until barely done (do not overcook).  Transfer to a strainer and let drain.

Cut the fillets in half lengthwise along the line of their backbone.  Spread each half with a heaping tablespoon of the spinach mixture.  Starting at the narrow end, roll up jelly roll fashion.  Fasten with a toothpick and place seam side down in a buttered baking dish (8"x8").  Dot with the remaining tablespoon of butter.  Add the white wine and cover securely with aluminum foil.

Bake, covered, for 30 minutes.**  Cook uncovered for another 15 minutes. ** Serve plain or with hollandaise sauce.

** I think both of these times are too long.  I'm sure 15, then 7 will work fine.

Review of last recipe - Cheesecake Mousse with Raspberry Cognac Sauce (photo above) - If you want/need a perfectly plated dessert, be careful when unmolding.  It's impossible to move the mousse once it's on the plate (maybe a little pam spray could have alleviated this issue).  It was tasty (the mousse more so than the raspberry sauce), but too many pans were needed as well as a mixer and a food processor.  Not my idea of a fun dessert!

TODAY'S RECIPE - DUCK BREAST STUFFED WITH SPINACH
                                        AND FOIE GRAS
The recipe calls for a 4-5 lb duck, and to trim off the breasts and use the rest of the bird for another use.  I think I can find duck breasts and save myself all that butchering.   Hopefully, you don't live in an area of the country which has outlawed foie gras (ie. Cali).

Serves 2 - 350 degree oven

2 duck breasts
3 tbsp butter, room temperature
1/4 lb spinach, stemmed
salt and pepper
nutmeg
2 1/2 oz foie gras or liver pate

1 tbsp soy sauce
1 cup water
1 cup full-bodied red wine

1 tbsp unsalted butter, cut into 1/2" pieces, chilled

Melt 2 tbsp butter in heavy small skillet over medium heat.  Add spinach, cover and cook until limp.  Drain on paper towels and squeeze dry.  Chop finely.  Transfer to bowl.  Season with salt, pepper and nutmeg. Blend in remaining 1 tbsp butter.  Spread evenly over skinless side of breast.  Carefully spread foie gras over spinach.  Roll breast up lengthwise and secure with toothpicks or twine.

Preheat oven to 350 degrees.  Place duck on rack in roasting pan.  Rub with soy sauce.  Add water and wine to pan.  Roast duck for 1 hour, basting frequently.

Preheat broiler.  Transfer pan juices to heavy small saucepan.  Broil duck until skin is crisp and golden brown.  Set aside 10 minutes.  Meanwhile, degrease pan juices.  Boil over high heat until thickened.  Remove from heat.  Whisk in 1 tbsp unsalted butter one piece at a time, waiting until each piece is incorporated before adding next.  Continue whisking until sauce is glossy and smooth.  Season with salt and pepper.

Discard toothpicks or twine.  Slice the duck 3/4" thick, and divide slices between plates.  Spoon some sauce over each slice, and pass remaining sauce separately.  Serve immediately.

Review of last recipe - Soused Shrimp (photo above) - It's an easy recipe and all, but I can't put my finger on why it didn't speak to me.  Added some lemon juice to freshen it up,  It's okay, but nothing special.\

TODAY'S RECIPE - CHEESECAKE MOUSSE WITH RASPBERRY-COGNAC
                                                    SAUCE
This was clipped from a Bon Appetit Magazine ... a woman from Petaluma CA wrote in to say she developed this recipe after having it a a popular restaurant in San Francisco.  No name of that restaurant and no date on the clipping.  I'm intrigued.  Although I feel confident I could develop any other type of recipe,  I would never be able to develop a baking type recipe.

Serves 8

3/4 cup water
1/2 cup sugar
1 1/2 tbsp kirsch
1 1/2 tbsp cognac
2 tsp unflavored gelatin
4 oz cream cheese, room temperature
4 oz ricotta cheese, room temperature
6 eggs, separated, room temperature
1 cup whipping cream, whipped

Raspberry-Cognac Sauce:
1-10 oz pkg frozen raspberries
1 tbsp kirsch
1 tbsp cognac

Oil eight 6 oz custard cups.  Combine water, sugar, kirsch, cognac and gelatin in small saucepan and stir over medium heat until gelatin dissolves.  Combine cream cheese, ricotta and yolks in processor and blend well.  Transfer to medium saucepan and stir over low heat until mixture thickens; about 5 minutes.  Blend in gelatin mixture.  Set pan in ice water and stir until cooled.  Beat whites in large bowl with electric mixer until stiff but not dry.  Fold cooled yolk mixture into whites alternately with whipped cream.  Pour into prepared cups and refrigerate for at least 6 hours.

For sauce:  Combine raspberries, kirsch and cognac in processor and puree until smooth.  Strain if desired.  Refrigerate.

To serve, run tip of small knife around top edge of each cup.  Briefly immerse custard cups in warm water.  Invert onto individual plates and top each with some sauce.  Pass remaining sauce separately.