Here's the menu & recipes -
West Coast Cioppino
(Cuisine at home, December 2005, Issue 54, p. 32)
Makes: 7–8 Cups Total Time: 1 Hour Rating: Easy
Saute:
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil
Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf
Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar
Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned
Add:
1/2 lb. medium shrimp, peeled, deveined, seasoned
Garnish with:
3 T. minced fresh parsley
Related Recipes: Sourdough Garlic Toast
Saute onion, celery, carrots, bell pepper, and garlic in oil over medium-high heat in a large pot for 5 minutes, stirring often.
Stir in tomato paste and seasonings; cook 2 minutes.
Deglaze with wine and reduce by half, about 5 minutes. Add tomatoes, broth, lemon juice, and sugar. Bring to a simmer and cook 10 minutes.
Stir in mussels and cod; simmer 7 minutes, discarding any mussels that do not open.
Add shrimp; simmer 3–4 minutes.
Garnish with parsley and serve with sourdough garlic toast.
Note: Add cleaned, sorted mussels and cod to the tomato base, and simmer.
Nutrition Information (Per cup):
228 calories 24% calories from fat 6g total fat 12g carb. 692mg sodium 2g fiber 23g protein
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Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy
Brush:
8 slices sourdough bread (1/2 inch thick)
1/4 cup olive oil
Rub Over Bread:
2 garlic cloves, halved
Salt to taste
Preheat broiler to High.
Brush both sides of bread with oil and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.
Rub slices lightly with cut side of garlic cloves and season with salt.
Nutrition Information (Per slices):
149 calories 48% calories from fat 8g total fat 16g carb. 192mg sodium 1g fiber 3g protein
or alternate with this one -
Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy
Coat with Nonstick Spray:
8 slices sourdough bread (1/2" thick)
Rub Over Bread:
2 garlic cloves, halved
Salt to taste
Preheat broiler to High.
Coat both sides of bread with nonstick spray and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.
Rub slices lightly with cut side of garlic cloves and season with salt.
Nutrition Information (Per slices):
89 calories 10% calories from fat 1g total fat 17g carb. 195mg sodium 1g fiber 3g protein
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Cappuccino Mousse
(Cuisine at home, August 2006, Issue 58, p. 28-29)
Makes: 3 Cups (Six 4-oz. Portions) Total Time: 30 Minutes + Chilling
For the Mousse Base—
Bloom in 2 T. Cold Water:
1 t. powdered gelatin
Beat:
2 eggs
3 T. sugar
1 T. water
Pinch of salt
For the Coffee Syrup—
Stir Together:
3 T. instant coffee
2 T. coffee liqueur, optional (coffee may be substituted)
For the Whipped Cream—
Melt:
Bloomed gelatin
Beat; Fold with:
1 cup heavy cream
2 T. sugar
1 t. vanilla extract
Cooled melted gelatin
Coffee syrup
Egg mixture
Garnish with:
Additional whipped cream
Chocolate shavings
Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a saucepan.
Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over (but not touching) the simmering water. Using a hand mixer or balloon whisk, beat the mixture until it triples in volume and forms ribbons, 5–7 minutes. Remove from heat and cool to room temperature.
Stir coffee and liqueur together for the syrup in a small bowl.
Melt gelatin in a pan of simmering water until liquefied; cool slightly.
Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream into the mousse base to lighten; fold in remaining cream in 2 parts (don't overwork it,a few streaks are okay). Divide mousse between serving cups, cover, and chill at least 1 hour or overnight.
Garnish with whipped cream and chocolate before serving.
Note: Ribbons should fall from the mousse base when the beaters are lifted out. Cool the base to room temperature.
Gently fold the cream into the base using an under-over motion with the spatula. Divide among cups and chill.
Nutrition Information (Per 1/4 cup):
228 calories 17g total fat 14g carb. 41mg sodium 0g fiber 3g protein
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sounds like a fun dinner.
West Coast Cioppino
(Cuisine at home, December 2005, Issue 54, p. 32)
Makes: 7–8 Cups Total Time: 1 Hour Rating: Easy
Saute:
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil
Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf
Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar
Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned
Add:
1/2 lb. medium shrimp, peeled, deveined, seasoned
Garnish with:
3 T. minced fresh parsley
Related Recipes: Sourdough Garlic Toast
Saute onion, celery, carrots, bell pepper, and garlic in oil over medium-high heat in a large pot for 5 minutes, stirring often.
Stir in tomato paste and seasonings; cook 2 minutes.
Deglaze with wine and reduce by half, about 5 minutes. Add tomatoes, broth, lemon juice, and sugar. Bring to a simmer and cook 10 minutes.
Stir in mussels and cod; simmer 7 minutes, discarding any mussels that do not open.
Add shrimp; simmer 3–4 minutes.
Garnish with parsley and serve with sourdough garlic toast.
Note: Add cleaned, sorted mussels and cod to the tomato base, and simmer.
Nutrition Information (Per cup):
228 calories 24% calories from fat 6g total fat 12g carb. 692mg sodium 2g fiber 23g protein
- - - - - -
Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy
Brush:
8 slices sourdough bread (1/2 inch thick)
1/4 cup olive oil
Rub Over Bread:
2 garlic cloves, halved
Salt to taste
Preheat broiler to High.
Brush both sides of bread with oil and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.
Rub slices lightly with cut side of garlic cloves and season with salt.
Nutrition Information (Per slices):
149 calories 48% calories from fat 8g total fat 16g carb. 192mg sodium 1g fiber 3g protein
or alternate with this one -
Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy
Coat with Nonstick Spray:
8 slices sourdough bread (1/2" thick)
Rub Over Bread:
2 garlic cloves, halved
Salt to taste
Preheat broiler to High.
Coat both sides of bread with nonstick spray and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.
Rub slices lightly with cut side of garlic cloves and season with salt.
Nutrition Information (Per slices):
89 calories 10% calories from fat 1g total fat 17g carb. 195mg sodium 1g fiber 3g protein
- - - - - -
Cappuccino Mousse
(Cuisine at home, August 2006, Issue 58, p. 28-29)
Makes: 3 Cups (Six 4-oz. Portions) Total Time: 30 Minutes + Chilling
For the Mousse Base—
Bloom in 2 T. Cold Water:
1 t. powdered gelatin
Beat:
2 eggs
3 T. sugar
1 T. water
Pinch of salt
For the Coffee Syrup—
Stir Together:
3 T. instant coffee
2 T. coffee liqueur, optional (coffee may be substituted)
For the Whipped Cream—
Melt:
Bloomed gelatin
Beat; Fold with:
1 cup heavy cream
2 T. sugar
1 t. vanilla extract
Cooled melted gelatin
Coffee syrup
Egg mixture
Garnish with:
Additional whipped cream
Chocolate shavings
Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a saucepan.
Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over (but not touching) the simmering water. Using a hand mixer or balloon whisk, beat the mixture until it triples in volume and forms ribbons, 5–7 minutes. Remove from heat and cool to room temperature.
Stir coffee and liqueur together for the syrup in a small bowl.
Melt gelatin in a pan of simmering water until liquefied; cool slightly.
Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream into the mousse base to lighten; fold in remaining cream in 2 parts (don't overwork it,a few streaks are okay). Divide mousse between serving cups, cover, and chill at least 1 hour or overnight.
Garnish with whipped cream and chocolate before serving.
Note: Ribbons should fall from the mousse base when the beaters are lifted out. Cool the base to room temperature.
Gently fold the cream into the base using an under-over motion with the spatula. Divide among cups and chill.
Nutrition Information (Per 1/4 cup):
228 calories 17g total fat 14g carb. 41mg sodium 0g fiber 3g protein
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sounds like a fun dinner.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com