From Shirley Evans
Makes 12 servings
Prep: 20 minutes + chilling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 c. heavy whipping cream, whipped
1/2 c. graham cracker crumbs
4 tsp. sugar
2 Tbsp. butter, melted
sliced fresh strawberries, optional
In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. (Overnight is better and ok for up to three days.)
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-inch thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely.
Just before serving, crumble graham cracker mixture, sprinkle over mousse. If desired, top with fresh berries.
Monday, April 23, 2012
Friday, April 20, 2012
Lemon Roasted Potatoes
Makes 12 servings
Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
Beurre Blanc Sauce
From McCormick & Schmick's
Posted by Andie Evans
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
Stuffed Salmon with Crab, Shrimp and Brie
From McCormick & Schmick's
Posted by Andie Evans
This is the best thing I've ever put in my mouth. Ever!
4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.
Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
This is the best thing I've ever put in my mouth. Ever!
4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.
Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
Crab, Mango and Avocado Salad
From McCormick & Schmicks
The key is to build a tower using a ring mold (available in specialty cookware stores--or cut the top and bottom off a soup can) to form the salad tower. If you can't find the pomegranate reduction, use a light syrup or boil down pomegranate juice until it makes syrup.
Yield: 4 servings
3/4 c. diced mango
3/4 c. diced avocado
10 oz. canned crab
4 Tbsp. pomegranate reduction
4 Tbsp. chive oil (see below)
1/2 c. micro greens tossed in a small amount of the citrus vinaigrette
To create the tower, place a 2-inch ring mold on a salad plate. Spoon 2 heaping tablespoons of diced avocado into the mold. Layer 2 heaping tablespoons of diced mango on top of the mango. Finish with 1-1/2 oz. of crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on the top of the tower, apply pressure, and gently slide the ring mold up and off the salad. Rinse and dry the mold before moving on to the remaining plates.
Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette and chive oil on the plate and around the tower.
Chive Oil
1/2 c. vegetable oil
2 bunches fresh chives
Blend the chives and vegetable oil in a blender for 5 minutes. Place the finished oil in a squirt bottle and set aside. This oil may be made ahead of time.
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