SC - Re: Valentine dinner...

[Christi Rigby]

Lainie,

Sounds yummy!  I am doing special foods all weekend.  Last night was sausage
tortellini in a tomato parmesan sauce.  Tonight is Slow baked ham in a
cinnamon Pepsi sauce (really good if you ever try it), asparagus in
hollandaise and buttered new potatoes.  Tomorrow for breakfast is homemade
waffles and strawberry puree with maple cured bacon, clam chowder for lunch
with French bread and dinner will be chicken parmesan and orange cream
cheese stuffed crepes.  Then Monday I am making steak and shrimp scampi plus
a salad with blue cheese dressing.  Plus I will make at least one loaf of
bread a day of differing types.  Oh and Monday I am making a bouquet of
chocolate chip cookies on a stick decorated with hearts and icing.

If anyone want recipes let me know.  All modern and mundane but yummy!

Christi

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Laura C. Minnick
Sent: Saturday, February 12, 2000 5:28 AM
To: sca-cooks at ansteorra.org
Subject: SC - Re: Valentine dinner...


Having transmission problems- trying again...

"Laura C. Minnick" wrote:
>
> Hi y'all!
>
> Because Seumas has to work through the weekend and Monday, we did our
> Valentine celebrating a little early (Puck, you sit down!). And since
> I'd put out a recipe plea the other day, I thought I'd report on the
> meal and dessert... food content, right Papa?
>
> Pour diner...
>
> from my *ancient* copy of _Mastering the Art of French Cooking_, by
> Julia Child
>
> Coquilles St. Jacques a la Provincial
> (Scallops with Wine, Garlic, and Herbs),
>
> served over linguini,
>
> my famous asparagus and red peppers,
>
> and a Gate Chocolat (from the _Oregonian_ 'Food Day' edition)...
>
> And before Ras can say "recipes, please?"...
>
> _____________
> the Scallops-
>
> start out with a small onion, minced, 1T. butter, about 1/4 c minced
> shallot or green onions (I used from the bulb to about 4" up the stem),
> and 1 clove minced garlic. Saute the onion and butter in a small
> saucepan about five minutes- till translucent, then add the other
> ingredients and cook another minute or so. Set aside.
>
> The recipe calls for 1 1/2 lbs of scallops, but... I got 12 oz scallops
> and about 1/2 lb of shrimp. Now, Julia sez... dry the scallops (and
> slice them if they're thick) salt and pepper them, and dredge them in
> flour. Put 2T. butter and 1T. olive oil in a large skillet, and saute
> the scallops quickly (hot!) about 2 minutes, till lightly browned.
>
> Pour into the skillet 2/3 c dry white wine, add a bay leaf and thyme
> (Julia says 1/8 t. of thyme- I used fresh and added as much as I thought
> was right). Add the onion mixture, cover and simmer for about 5 minutes.
> Uncover, stir, and increase heat if you need to boil down the sauce a
> little.
>
> Serve in scallop shells or the little porcelain cups, OR- I poured it
> over linguine. It you want to gratinee- sprinkle a little grated cheese
> over and pop it under the broiler.
>
> ____________
> 'Lainie's Asparagus and Red Bell Peppers
>
> I actually owe the inspiration to Morwyn and her delightful sweetie
> Malcolm (who is himself a damn fine cook!)...
>
> 1 bunch asparagus
> 1 large red bell pepper
> olive oil
> parmesan cheese
>
> Cut the asparagus into chunks about 3" long, and blanch in the steamer.
> Cut the pepper into strips about 1 cm wide and half the length of the
> pepper. Heat the olive oil in a skillet, toss the red pepper in stir and
> saute briefly (20 sec?) and then put the asparagus in. Continue to stir
> and saute until the peppers begin to brown on the edges. Remove to
> serving dish, toss with just a little cheese. If you have them, pine
> nuts are _really_ yummy. Serve hot.
>
> ___________
> AND THE CAKE....
>
> Thanks much for the recipes, folks- I saved them- but none of them what
> I remembered.... but it occurred to me that I might have seen it
> somewhere else- like the weekly food supplement in the newspaper. So I
> looked in the archives on the _Oregonian_ website, and whaddya know? It
> ran Dec. 2st...
>
> Chocolate Gateau (Oregonian Food Day, 21 Dec, 1999)
>
> 8 ounces bittersweet chocolate
> 1 c butter, room temp
> 1 c sugar
> 1/2 tsp. vanilla
> 4 eggs
> 1/2 c flour
>
> Preheat oven to 350 degrees
>
> Melt chocolate in double boiler. In medium mixing bowl whisk together
> butter and sugar until well blended. Slowly add the melted chocolate and
> mix until blended. Ad the vanilla, and the eggs, one at a time (This is
> tough! Need arm strength!) until well blended. Slowly add the flour
> (variation- add 3 T liqueur or 1 c finely ground nuts after the flour is
> added. I added some Chambourg Framboise that I had...).
>
> Pour the batter into an 8 or 9 inch springform ('cept I used a
> heart-shaped pan, and lined it with wax paper). Bake 45 minutes. Should
> be moist and crumbly, but not dry. Cool completely.
>
> They suggest covering with chocolate ganache and berries or with
> chocolate mousse. I wanted simplesimplesimple and light (who wants to
> feel too full from a romantic dinner?) so I got some frozen raspberries,
> thawed them, scooped some over the cake and then made sauce with the
> rest and the last of the Chambourg... and of course we constantly had
> our fingers in the sauce... um... to eat... uh, er...
>
> James brought the wine. I put on a tiny black jersey dress with a very
> low, wide neckline to make the most of my ivory shoulders... heels...
> and we put up a small table in my room and threw #1 daughter out (she
> went downstairs and watched TV with the housemates) and spent the
> evening together...
>
> Almost made up for having to see him off this evening...
>
> later folks,
>
> 'Lainie



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