Real Vermont Cooking

SHRIMP CREOLE

admin — Fri, 18 Dec 2009 00:12:00 +0000

INGREDIENTS 1/2 pound fresh shrimp, peeled, deveined and washed 1/2 teaspoon sugar 1 bay leaf 1 small piece of bell pepper, cut fine 1/4 lemon 1/8 teaspoon sweet basil 1 – 1/2 cups water pinch nutmeg 1 – 1/2 tablespoons cooking oil 1 small piece of bayleaf 1 small onion, chopped 1/8 teaspoon red pepper 1 clove garlic, mashed 1/2 teaspoon cornstarch 1 cup whole tomatoes, fresh or canned A small amount of green onion 1/2 cup tomato sauce Liquid from boiled shrimp Directions: In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid. Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more. . Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion.

CRAB STUFFED EGGPLANT ROYAL

admin — Sun, 13 Dec 2009 00:12:00 +0000

INGREDIENTS 3 Whole eggplants (medium size) 1/2 Pound Lump Crab Meat 1/2 Pound medium shrimp peeled 1/4 Pound Butter 2 Medium Onions (chopped fine) 1/4 Cup Parsley (chopped) 1 Stalk of Celery (chopped fine) 3 Cloves Garlic (chopped fine) 2 Bell Peppers (chopped) Salt and Pepper to taste 1 tsp. Paprika 1/2 Cup Bread Crumbs 2 tps. Olive oil Directions: Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cool water. When cool cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next saute onions, celery, bell pepper in butter until soft. Add the eggplant meat that you scraped out and cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.

RIVERVIEW CRAB STRUDEL

admin — Tue, 08 Dec 2009 00:12:00 +0000

INGREDIENTS 1/4 cup onions, diced 3 pounds lump crabmeat 1/4 cup shallots, diced 2 teaspoons garlic, minced 2 cups mushrooms, sliced 1/4 cup heavy cream 1 pound cream cheese 1/4 cup parmesan cheese 1 teaspoon thyme 1 teaspoon oregano 6 sheets phyllo dough 1/4 cup melted butter Salt and pepper to taste Directions: Saute shallots, mushrooms and onions in clarified butter. Add crabmeat, spices and cheese. Cool down with heavy cream. Spoon into small individual 8 ounce casserole dishes and top with phyllo dough wrinkles. Brown in 350 degree oven for 7 1/2 minutes. Serves 5.

OYSTERS ROCKEFELLER

admin — Thu, 03 Dec 2009 00:12:00 +0000

INGREDIENTS 4 Dozen Raw Oysters 4 Large Cloves of Garlic (minced) 3 Packages chopped frozen spinach 2 Ounces of Pernod or Absinthe 3 Bunches of Green Onions (chopped) 2 Heaping tsp. Anise seed 2 Bunches Flat Parsley (chopped) 3 Tbs. Dark Worchestershire Sauce 4 Ribs Celery (fine dice) 3 Tbs. White Worchestershire Sauce 2 Ounce can Anchovies (mashed to paste) 1 1-2 Cups of bread crumbs 1/2 Pound of butter 1/2 Cup Parmesan Cheese (grated) Salt, Red & Black Pepper to taste Directions: Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20 minutes in a 350 oven.

CRAWFISH OR SHRIMP CHOWDER

admin — Sat, 28 Nov 2009 00:11:00 +0000

INGREDIENTS 3 slices ham or uncooked bacon 1 1/2 tablespoons butter or margarine 1 small onion, chopped very fine 2 tablespoons bell pepper, chopped very fine 2 tablespoons celery, chopped very fine 2 cups peeled diced raw potatoes 1 1/2 cups fish or shrimp stock 2 cups heavy cream 1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp Directions: If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish. About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.

REDFISH PARMESAN

admin — Mon, 23 Nov 2009 00:11:00 +0000

INGREDIENTS 6 Redfish Fillets (8 – 10 ounces) 2 cups Half & Half Cream 2 eggs 1 cup of flour 2 tsp. White Pepper 3/4 cup Cracker Meal 2/3 cup Parmesan Cheese 1/2 teaspoon Paprika 2 tablespoons Oregano 1 tablespoon Basil 2 tablespoons Parsley 1/2 teaspoon Cayenne Pepper 1 cup Olive Oil 1/4 pound Butter (unsalted) 2 Lemons, cut in wedges, for garnish Directions: Combine all ingredients except the flour, half & half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets ar golden and fish starts to flake. Garnish with lemon and parsley.

RED SNAPPER PERNOD

admin — Wed, 18 Nov 2009 00:11:00 +0000

INGREDIENTS 6 Red Snapper Fillets (8 oz.) 1/2 Pound Mushrooms sliced 1 Tbls. Minced Shallots 1 Cup Half-and- Half 3 Tbls. Butter 1/4 Cup Pernod 2 Cups Fish Stock 1/2 Stick Butter cold sliced Salt and Pepper to Taste 1/2 Cup White Wine Directions: In large heavy skillet cook mushrooms and shallots in butter over moderate heat, stirring, for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish fillets and poach 3 minutes on each side, until they just flake when tested with a fork. Transfer fish and mushrooms with slotted spatula to heated platter. Over high heat, reduce poaching liquid by two thirds, add half- and- half, and again reduce by half. Add Pernod and bits of cold butter, 1 piece at a time, whisking will after each addition and adding next piece before preceding one is completely melted. Season sauce with salt and white pepper and pour over fish.

Gourmet Chocolate Tasting

admin — Mon, 16 Nov 2009 20:49:32 +0000

Wine tastings have gained popularity in the last couple of years as a great excuse to have some friends over and have a good time. Chocolate tastings are just the same, except everybody loves chocolate. Chocolate tastings are a fun, unique, easy, and delicious way to sweeten any party, no pun intended. And, when your not having company over, no worries, there?s more chocolate for you.

The first step is to pick your chocolates. Chose a theme and select chocolates to represent this theme, or try one of our many prearranged tasting flights. If all else fails, pick random bars. You?re more likely than not to have a very pleasant surprise. It?s also fun to include a few grocery store bars in your tasting to see how they stack up against the others, but I warn you, you may never buy grocery store chocolate again!

Let the tasting begin. Start by admiring your bars. How do they look, are they smooth? Is there a high gloss? Note the color. Chocolate can range from an ivory white to deep auburn to pitch black. Inhale the aroma, the sweet lilt of milk chocolate and the slight pungency of the darker varieties.

Now it?s time for the good part, the taste test. It is very important that you try the chocolates in the correct order. Start with the highest cacao content to lowest, except when tasting flavored chocolates, in which case you should go from weakest to strongest flavored.

Snap off a small piece of chocolate, pause to enjoy the aroma, place it in your mouth, and let it melt. Make note of the texture. Jot down the flavors as you recognize them. Notice how the taste evolves over time. Roll the chocolate around your mouth, let it touch the ?taste zones? on your tongue; the tip senses sweet, the sides salty and sour, and the back distinguishes bitter flavors. Reflect on your overall experience and rate the bar. Make notes on the aroma, taste, melt, length the flavor lasts, and your overall impression. Take a sip of water, eat a carrot, or nibble on a saltine cracker to clear the palate and then start over again with the next bar.

Chocolate tastings, a great way to learn about chocolate, an excellent way to choose your favorite bars, but more than that, they?re just plain fun.

http://www.chocolatesophisticate.com

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How To Make Chocolate Covered Strawberries

admin — Mon, 16 Nov 2009 20:49:28 +0000

Here?s how to make delicious chocolate covered strawberries. First of all ensure that the strawberries you are intending to use are dry, then allow them to be room temperature warm prior to making them. After the strawberries have been covered in chocolate, put them in your refrigerator to cool, but do not store them in the fridge. Consume within 1-2 days.

It is very important to ensure that the strawberries are dry, as a small amount of water is enough to make the batch curdle. Strawberries dipped in chocolate can also be injected with a suitable liquor after the chocolate has hardened. It is best to use a syringe to inject the strawberries with the contents.

Chocolate Covered Strawberries Recipe

Ensure all ingredients are at normal room temperature.

This recipe makes 15 chocolate covered strawberries ( approx )

Ingredients To Use:

4.5 tablespoons of cream ( heavy variety )
9 ounces of bittersweet chopped chocolate
15 strawberries
1.5 tablespoons of butter

Follow These Steps:

1. Line a baking sheet with foil or paper that is wax coated

2. Melt the butter and the chocolate in a boiler over hot water, stirring all the time until the chocolate has melted. Add cream to the mixture and stir until smooth consistency. Allow the mixture to cool

3. Pick up each strawberry by its stem and dip it into the mixture you have made. Allow any excess mixture to go back into the pan. Place the chocolate covered strawberry on the paper and repeat until you have made 15 strawberries.

Article by Richard Davies At Chocolate Org. Learn more about making
Chocolate Covered Strawberries and information on Gourmet Chocolate

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Chocolate Gifts

admin — Mon, 16 Nov 2009 20:49:27 +0000

Chocolate is a popular gift item that you can give to anyone for any special occasion. You can give chocolate to your amour with a bunch of red roses. You can wish your friend good luck with this delightful treat. Or you can greet your parents a happy anniversary with a chocolate basket. Whatever the celebration is, chocolate gifts are sure to bring a smile to the faces of the people who are close to your heart.

One of the most popular forms of chocolate gifts is the chocolate gift basket. A variety of chocolates can be included in the basket, which is artfully decorated for artistic appeal. Chocolate gift baskets are noted for the variety of chocolate they carry. If the recipient is a chocolate lover, he is sure to be delighted with a miscellany of white chocolates, dark chocolates, chocolates with nuts, fruits, and almonds, and those with different flavors such as raspberry or caramel. The more chocolate variations, the better.

If there is a chocolate gift basket, there is also a chocolate gift box. A chocolate gift box can include either a single flavor of chocolate or a variety of chocolate flavors. Some people prefer giving chocolates in a box instead of a basket because it is more presentable. Also, in giving chocolates packed in a box, there is less risk of melting. This would be a good choice if the recipient lives miles away and won?t be able to open your gift till a later time.

Lastly, you can simply give a piece of chocolate as a gift. Choose the favorite chocolate bar of that special person and tie a small ribbon around it for a more presentable look.

Chocolate gifts are indeed ideal for any occasion. Whether it is a basket bursting with chocolate variants, a neatly wrapped chocolate gift box, or a simple chocolate bar, it is sure to make that special day more memorable.

Chocolate provides detailed information on Chocolate, Gourmet Chocolate, Chocolate Gifts, Organic Chocolate and more. Chocolate is affiliated with Cookie Baskets.

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