Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, February 9, 2012
Katie Lee the famous ex of Mr. Joel was on her BFF Nate Berkus's show making French Onion Soup. She is so darn cute and said I could make it in a crock pot, so I did. I cut up 5 onions and added a half a stick of butter and water to the crock. I let it cook a few hrs to a golden carmel. Then added low sodium beef stock ( you could use vegetarian stock) and instead of Katie's fancy wine, I poured in za 1/4 of left over Pinot and cooked a few more hrs with a pinch of salt and pepper. Then I sliced french bread, sprinkled a little parm cheese and toasted in the oven. When brown, I floated them in the soup. I gotta say, out of this world! Easy too, especially nice to come to after a long day.
Friday, January 29, 2010
Survival of the Fittest
The Today Show had this segment on surviving the winter this morning. In it they featured one pot meals to warm your heart and keep your belly full. I'm thinking of pulling a Katy Elliot and trying this number below. I say this because Katy is liable to whip a gorgeous looking treat at moment of the day. I love her.
Shrimp and scallop pan roast
Ed Brown
Serves 4
INGREDIENTS
• 1 tsp. olive oil
• 2 strips bacon, minced
• 2 small cloves garlic, peeled, minced
• 2 small fresh shallots, peeled, minced
• 1 tbls. vermouth
• 3/4 cup light fish or chicken stock OR water is OK
• 1 medium potato, washed, diced fine (skin on best!)
• 8 medium shrimp, peeled, deveined and butterflied
• 8 medium sea scallops
• 1 1/2 cups half-and-half
• 2 tsps Worcestershire sauce
• 1 tsp Tabasco sauce
• 1 tsp good brandy
• 1 tsp fresh lemon juice
• 1 tsp rough-chopped tarragon
• 2 tsps rough-chopped flat parsley
• Salt and freshly ground black pepper
• 4 1-inch-thick baguette croutons (toasted crisp)
DIRECTIONS
In a medium saucepan heat oil and bacon on medium heat.
Add shallots and garlic, sweat without color until translucent.
Add vermouth, stock and potatoes; bring to a simmer. Cook 3 minutes until potato is tender.
Add shellfish and half-and-half; keep at gentle simmer for 2-3 minutes until shellfish is just cooked. Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.
Remove from fire; add brandy, lemon, herbs and season. In a soup bowl place crouton on bottom, ladle shellfish and sauce equally over the bread, serve.
search for more recipes in TODAY's Cooking School
PS. This is not my kitchen.
Shrimp and scallop pan roast
Ed Brown
Serves 4
INGREDIENTS
• 1 tsp. olive oil
• 2 strips bacon, minced
• 2 small cloves garlic, peeled, minced
• 2 small fresh shallots, peeled, minced
• 1 tbls. vermouth
• 3/4 cup light fish or chicken stock OR water is OK
• 1 medium potato, washed, diced fine (skin on best!)
• 8 medium shrimp, peeled, deveined and butterflied
• 8 medium sea scallops
• 1 1/2 cups half-and-half
• 2 tsps Worcestershire sauce
• 1 tsp Tabasco sauce
• 1 tsp good brandy
• 1 tsp fresh lemon juice
• 1 tsp rough-chopped tarragon
• 2 tsps rough-chopped flat parsley
• Salt and freshly ground black pepper
• 4 1-inch-thick baguette croutons (toasted crisp)
DIRECTIONS
In a medium saucepan heat oil and bacon on medium heat.
Add shallots and garlic, sweat without color until translucent.
Add vermouth, stock and potatoes; bring to a simmer. Cook 3 minutes until potato is tender.
Add shellfish and half-and-half; keep at gentle simmer for 2-3 minutes until shellfish is just cooked. Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.
Remove from fire; add brandy, lemon, herbs and season. In a soup bowl place crouton on bottom, ladle shellfish and sauce equally over the bread, serve.
search for more recipes in TODAY's Cooking School
PS. This is not my kitchen.
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