HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Holiday Food. Show all posts
Showing posts with label Holiday Food. Show all posts

Monday, December 22, 2014

Shrimp Scampi, an amazingly fast Italian American Classic and the story of the Feast of the 7 Fishes.


                                                       

Scampi

 I first wrote this post a year ago. But I thought I would repeat it again this year because it's a wonderful explanation of an Italian tradition that many Italian Americans will uphold again this Christmas Season. And the recipe follows my mantra for the season: Get 
something on the dinner table in no time and impress one all with a wonderful dish for all to savor. I had some 20-25 count Shrimp and started poking around for a recipe that had not appeared on Chewing the Fat.  Since there have been no less that 41 shrimp recipes published here, it amazed me to discover that the Italian American restaurant classic, Shrimp Scampi, had never made an appearance here.  How clearly I remember Scampi from my first forays into an Italian restaurant in Montreal.  The overtly garlic-y, buttery sauce was a sensation—especially if you teamed it up with crusty bread to soak up the sauce.  Later, when I went to school in Italy and learned the language, I was surprised to hear that ‘Shrimp Scampi’ is rather like calling something Chicken Poulet.  Scampi is the ingredient “langoustines” -- an Italian version of shrimp.  But this dish itself is pure Italian American cooking, plain and simple and incredibly easy to make.  I was astonished that the whole thing took under ten minutes to make. In fact, it’s so speedy, you feel like a one-armed paper hanger juggling the cooking of the shrimp, with the 3 minutes it takes the angel hair pasta to cook.  But this is a winner from start to finish and before the feasting begins tomorrow, it’s a perfect thing to serve the night before the night before Christmas.  Except, perhaps, if you’re Italian, because your Christmas Eve Feast will satisfy your hunger for seafood for quite a while.   I’ll take you through the Scampi recipe after introducing you to The Feast of the 7 Fishes.

Friday, December 27, 2013

Ina Garten's Lobster Pot Pie and, just for laughs, one woman's take on it.

        

         This is one of Ina Garten’s most beloved recipes.  It dates all the way back to 1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook” (Clarkson Potter 1999).  Since I can’t think of  a better time for luxury foods like lobster than the holidays, I planned a dinner around it.  But whether lobster still counts as a luxury, I am not altogether sure.  The Maine Lobstermen certainly don’t think so as it brings in only $1.60 or less a pound!  (Somehow, by the time it arrives at our fishmonger in New York, it’s $9.99 a lb.  Still a bargain for sure, with divers scallops at 24.99 a lb and Lump Crabmeat at 19.99 a lb.). I decided to turn a Saturday night supper into Lobster Pot Pie and a salad.  But first, I wanted to share what I hope will give you a good laugh. 

Thursday, November 29, 2012

Raspberry Pistachio Cheesecake from John Barricelli of the SoNo Baking Company



            Just before Thanksgiving, Andrew heard from a friend from his college days requesting a dessert recipe using raspberries.  Well it took all of two minutes to remember a spectacular cheesecake he made earlier in the season.  But why it has never made an appearance on these pages is a bit of a puzzle.  The cake is the essence of what a truly great cheesecake should taste like--extremely, densely creamy with that wonderful tang from the touch of sour cream that’s added to the batter.  But in this version there’s so much more...a pistachio-flavored graham cracker crust, more pistachios ringing the cake and topping the whole thing off, a layer of brilliant red raspberries.  In planning our offerings for the dash from Thanksgiving to Christmas, I wanted to give our readers some easy weeknight meals and also to give some ideas for fantastic desserts for all the entertaining that happens this season. It was a no-brainer to include this phenomenal cake because it even looks like Christmas with it’s red and green coloration.  Raspberries, while hardly in season, are one of those fruits that are increasingly found year ‘round so it shouldn’t be too difficult to pull off this.  And oh what a response you can expect when the first bite puts everyone’s taste buds into high gear.  And the surprising thing is Andrew says it's not at all hard to make, it just looks it! 

Sunday, December 18, 2011

Rustic French Pate




         I discovered this wonderfully different pate almost by accident as you will read in this story.  But in casting about for our 12 days of Christmas recipes, I realized it's just the kind of dish that has Holiday written all over it.  A pate that you can put on a buffet table at a holiday party and watch disappear.  And wonder of wonders, it's not a pate riddled fat. In fact the only fat in it is from the ground pork and veal. Nothing else.  So go ahead and make this delicious dish one day this season.  I think you'll wish me a Merry Christmas when you do. Now here's the background.