I went to a Shrimp cooking class several years ago at Central Market, given by John Ash. John Ash is not only a renowned chef and owner of the restaurant John Ash and Co. in Santa Rosa, California but he is an author and teacher.
John has written several terrific books, From the Earth to the Table: John Ash's Wine Country Cuisine, American Game Cooking and his newest book “John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher” for which he received a James Beard award in 2005.
John is a great teacher and I would love to take other classes with him if I ever get out to N. California http://www.chefjohnash.com/classes.html.
I learned a lot about shrimp from him and a little about brining. I learned the Gulf White Shrimp were vegetarians (I knew they were my favorite) while Gulf Browns were omnivores feeding on both algae and zooplankton. They are a bit stronger in flavor than the sweet white shrimp.
We often see Tiger Shrimp at great prices in the stores. I shy away from them today. Farm –raised mostly in Asia and India they have a distinctive black or gray strip. John has visited the farms and had a bit of not so exciting information to share. Although some are properly raised, others are raised by farmers that basically dig a hole, seed the shrimp, once grown, harvest them and then start over again. They continue this until the ponds become so polluted they can no longer support life. YUK! I will stick with my favorite Key West Whites!
If you do decide to buy the cheaper Tiger Shrimp make sure they are properly and sustainably raised by talking with the store seafood buyer.
Rock Shrimp are something we in Florida know about but many others have not heard of. They come from Florida or the Gulf and have “rock” hard shells. You buy them shelled and they taste somewhat like lobster. I love to sauté them with garlic, butter and/or olive oil, then squeeze a little lemon juice over and serve them over pasta! That is not exactly low fat but I only get them once a year so I can rationalize it
John taught us how to make Rice Paper Spring Rolls and they have become a lunch or dinnertime staple for me. I have varied the basics a bit but that is the fun about them. You can make them so many different ways and with many different sauces.
I admit, sometimes I am even too lazy to make them so I have bought them at WholeFoods and Publix pre-made. They used to be pretty good, but with the economic times the filling ingredients have gotten pretty sparse and the price has increased to boot. Now I enjoy making my own. They are fresh, have my favorite filling and save me a penny or two.
Once you get over the fear of working with the wrappers, the rest is a piece of cake. If you ever put together a burrito, you have the technique. You can make these in short order and they are pretty and great little treats for friends coming over for cocktails too.
The two ingredients that you will have to find are 9 in round Rice Paper wrappers and Rice Noodles. I have found the Rice Paper at Whole Foods, World Market, online http://www.amazon.com/Spring-roll-wrappers-rice-paper/dp/B000F3NQKS/ref=pd_sim_gro_3 and at Asian stores (much cheaper) and sometimes even at the grocery store. The noodles I use you can get at most groceries in the Asian section. I buy either Rice Noodles or Bean Threads by KAME. Thai Kitchen and Annie Chun’s are two other brands of Rice noodles.
I will share the basics but I never make this many. Mostly I use one or two rice papers and enough ingredients to fill them. Once you have the idea you can wing it (really, you can!).
Here are the basics. Feel free to substitute with fillings of your choice
6oz fine rice noodles
12-9in round rice papers
½ cup mint leaves
½ cup cilantro leaves
½ cup basil leaves (I grow and use Holy or Thai Basil)
1 cup finely shredded lettuce
1 cup bean or other sprouts, rinsed
1 cup peeled cucumber seeded and cut in appx. 2 inch long julienne
1 cup carrot peeled and grated or julienned
8 oz cooked medium shrimp cut in half lengthwise (so they lie flat)
Optional- 3 cups fresh shitake mushrooms, stems removed, thickly sliced and sautéed in olive oil (John Ash gourmet touch. Not something I have used)
Sauce:
Peanut sauce (store bought or homemade. I make the peanut sauce from this recipe:
http://www.foodnetwork.com/recipes/ellie-krieger/aromatic-noodles-with-lime-peanut-sauce-recipe/index.html) or purchased Sweet Chili Garlic Sauce. You can find other Asian Dipping sauces with lime and fish sauce online.
1. Place noodles in a bowl of hot water and soak for 15 minutes or until soft. Drain and cut into 4” lengths and reserve
2. Place a rice paper sheet in a large bowl of warm water (I find pie plates are the right size for this) and gently turn them for 20 seconds until they just begin to soften. They will be stiff in spots. Remove and lay on a dry tea towel to further soften until pliable. Note: dip them too long and they will be so pliable they will be hard to work with.
3. Place shrimp in a line across the lower third of the wrapper, leaving about an inch on both sides. Top with noodles,carrot, cucumber, sprouts and herb leaves, keeping everything in a compact log shape.
4. Fold the bottom of the paper up over the filling snugly and roll half way up. http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=fvw
5. Fold each side in on top of the cylinder and “crease” all the way to the top of the wrapper. Continue to roll up gently and firmly. The paper will seal by sticking to itself.
6. Repeat with remaining wrappers and filling. Serve the rolls cut in thirds on the diagonal with dipping sauce on the side.
Some other filling choices: Lobster, Mango, Avocado, Salmon, Crabmeat, Tofu, Cabbage…even Peaches and Strawberries. If you look online you can find lots of ideas.
Have a bit of Plum wine and a nice up of Green Tea and enjoy.
7/21/10
Gardening Challenged
I moved to Florida 2 years ago and into an apartment, sight unseen. I have always loved growing things. When Kevin and I had a house, we planted all types of herbs, grew grapes and pomegranates, attempted blueberries but the soil wasn’t acidic enough , and grew all types of vegetables.
Since I have been single, I have always chosen apartments with great patios for growing “things”. They had told me my patio here would have a lot of light. What they failed to mention was that it was indirect and the screens make it even harder for plants to get light.
So for the last two years I have supported Home Depot and Lowe's, replacing plants that got too lanky and died. I am a never give up kind of “farm girl” though. I planted tomatoes at my mother’s house. The first season, my mother called me to say “we have a baby”. It was one tiny, lonely cherry tomato. Ok, not a meal but I was newly inspired.
This spring I planted tomatoes and basil. Lo and behold, this summer we had “children”. We ate small cherry tomatoes and basil. The plants didn’t make it too long though since I wasn’t there to water them.
I had another idea. I decided to start growing things outside of my patio but close to the screen. I hoped they wouldn’t be stolen, but felt it was worth a try.
Wow, what a great idea! I started with a Thai basil plant. It is still nice and healthy and growing. Next in a big pot, I planted an eggplant. It was time I really tried my hand at being a Florida vegetable farmer .
I never liked eggplant too much in the past until I grew some at home. What I realized is that the eggplant you get at the store is bitter because it is old. Fresh eggplant is wonderful! I was looking forward to my success.
All was going well. The first flowers appeared and next thing you know…there was a little “WHITE” eggplant growing. White? I had no idea it was going to be white. How did I manage to buy a white eggplant bush?
Still, it was growing and I was happily looking up recipes for white eggplant, optimist that I was since it was only the size of a golf ball. Then another eggplant started growing. I was really excited. Two eggplants on my little bush. A bumper crop. Oh, and I forgot to mention my watering technique. It was pretty ingenious. Since the plant was so close to my patio screen. I filled a glass of water and threw it against the screen. Enough times and the eggplant was no longer thirsty!
About the time my trusty white eggplant were the size of a softball, they stopped growing and the leaves on the plant started to die. I was crushed. How could this have happened?
At this point, two very important questions came to mind. Should I have bought stock in Home Depot and more important could I eat them at that size? Not sure about buying the stock but,darn sure I was going to try eating them.
I picked those little white softballs, cut them up, dipped them in some egg and Italian bread crumbs and cooked them in olive oil. I was thrilled until I tasted them. BITTER is all I can say and that is putting it nicely. They ended up in the trash and I was one disappointed farm girl..or was I now a city girl?
Later in thinking back, I remember one of the workers coming around spraying for weeds. I think the overspray killed my beautiful eggplant. Surely it had nothing to do with my ability to grow eggplant in a pot in front of a screened in patio in Wellington Florida. I will try again next year. Hopefully I will be living in a place more conducive to gardening.
I had eggplant on the mind, having gotten no satisfaction from the little white globes so I went to a farm store and bought a nice little eggplant to put in a vegetable sandwich. I also bought some fresh baked Kalamata olive bread, a beautiful ripe Florida tomato and a red bell pepper.
Not wanting to fry the eggplant, I sliced it fairly thin, salted it to take out any bitterness http://www.ehow.com/how_5801351_salt-press-eggplant.html
then spread a thin layer of light mayonnaise on the slices. I coated them with Italian breadcrumbs mixed with some freshly grated parmesan and some garlic powder them baked them on an oiled cookie sheet at 350 degrees until they were cooked. It took about 25 minutes total in a toaster oven, turning halfway.Thicker slices can take a lot longer especially if you use a traditional oven. Alongside the eggplant , I roasted some of the red pepper, then removed it, took the skin off and cut it in strips.
I toasted the olive bread and spread it with a little more of the mayo. I put the sandwich together by using sliced tomato, the eggplant, roasted red pepper slices and some basil leaves. I topped it all with a sprinkling of salt, pepper and freshly grated Parmesan. A juicy peach made a wonderful ending to my lunch.
I really enjoyed my farm fresh meal. I hope you will take the time to enjoy the bounty of fresh fruits and vegetables available right now. They taste great and just as your mother always told you, “ Eat, eat, vegetables are good for you”!
Since I have been single, I have always chosen apartments with great patios for growing “things”. They had told me my patio here would have a lot of light. What they failed to mention was that it was indirect and the screens make it even harder for plants to get light.
So for the last two years I have supported Home Depot and Lowe's, replacing plants that got too lanky and died. I am a never give up kind of “farm girl” though. I planted tomatoes at my mother’s house. The first season, my mother called me to say “we have a baby”. It was one tiny, lonely cherry tomato. Ok, not a meal but I was newly inspired.
This spring I planted tomatoes and basil. Lo and behold, this summer we had “children”. We ate small cherry tomatoes and basil. The plants didn’t make it too long though since I wasn’t there to water them.
I had another idea. I decided to start growing things outside of my patio but close to the screen. I hoped they wouldn’t be stolen, but felt it was worth a try.
Wow, what a great idea! I started with a Thai basil plant. It is still nice and healthy and growing. Next in a big pot, I planted an eggplant. It was time I really tried my hand at being a Florida vegetable farmer .
I never liked eggplant too much in the past until I grew some at home. What I realized is that the eggplant you get at the store is bitter because it is old. Fresh eggplant is wonderful! I was looking forward to my success.
All was going well. The first flowers appeared and next thing you know…there was a little “WHITE” eggplant growing. White? I had no idea it was going to be white. How did I manage to buy a white eggplant bush?
Still, it was growing and I was happily looking up recipes for white eggplant, optimist that I was since it was only the size of a golf ball. Then another eggplant started growing. I was really excited. Two eggplants on my little bush. A bumper crop. Oh, and I forgot to mention my watering technique. It was pretty ingenious. Since the plant was so close to my patio screen. I filled a glass of water and threw it against the screen. Enough times and the eggplant was no longer thirsty!
About the time my trusty white eggplant were the size of a softball, they stopped growing and the leaves on the plant started to die. I was crushed. How could this have happened?
At this point, two very important questions came to mind. Should I have bought stock in Home Depot and more important could I eat them at that size? Not sure about buying the stock but,darn sure I was going to try eating them.
I picked those little white softballs, cut them up, dipped them in some egg and Italian bread crumbs and cooked them in olive oil. I was thrilled until I tasted them. BITTER is all I can say and that is putting it nicely. They ended up in the trash and I was one disappointed farm girl..or was I now a city girl?
Later in thinking back, I remember one of the workers coming around spraying for weeds. I think the overspray killed my beautiful eggplant. Surely it had nothing to do with my ability to grow eggplant in a pot in front of a screened in patio in Wellington Florida. I will try again next year. Hopefully I will be living in a place more conducive to gardening.
I had eggplant on the mind, having gotten no satisfaction from the little white globes so I went to a farm store and bought a nice little eggplant to put in a vegetable sandwich. I also bought some fresh baked Kalamata olive bread, a beautiful ripe Florida tomato and a red bell pepper.
Not wanting to fry the eggplant, I sliced it fairly thin, salted it to take out any bitterness http://www.ehow.com/how_5801351_salt-press-eggplant.html
then spread a thin layer of light mayonnaise on the slices. I coated them with Italian breadcrumbs mixed with some freshly grated parmesan and some garlic powder them baked them on an oiled cookie sheet at 350 degrees until they were cooked. It took about 25 minutes total in a toaster oven, turning halfway.Thicker slices can take a lot longer especially if you use a traditional oven. Alongside the eggplant , I roasted some of the red pepper, then removed it, took the skin off and cut it in strips.
I toasted the olive bread and spread it with a little more of the mayo. I put the sandwich together by using sliced tomato, the eggplant, roasted red pepper slices and some basil leaves. I topped it all with a sprinkling of salt, pepper and freshly grated Parmesan. A juicy peach made a wonderful ending to my lunch.
I really enjoyed my farm fresh meal. I hope you will take the time to enjoy the bounty of fresh fruits and vegetables available right now. They taste great and just as your mother always told you, “ Eat, eat, vegetables are good for you”!
6/27/10
Toasted Macadamia Mahi Mahi
Summer is here in full force in Florida. The humidity has been high and the beach is very inviting.
I love summer because it is also the time when we get loads of wonderful, fresh picked/grown fruit ; Mangoes are big and juicy not fibrous, Pineapple from Costa Rica is sweet as honey, Georgia Peaches are dripping with sweet nectar. It’s all good.
The farmers in Florida are also busy harvesting some wonderful vegetables. I discovered a terrific farm store not far from home and have really enjoyed their fresh produce. There are fields of corn growing right down the street from them.
Yesterday I suggested my sister and mother meet me there. We had an all vegetable dinner last night with all the healthy choices we took home. It was a nice change.
Our meal consisted of:
Fresh spinach steamed in the microwave. We all admitted it was the freshest we have ever tasted.
Beet tops cooked then mixed with lemon and oil in the manner my grandmother used to make them.
Cucumbers cut in spears with a dill vinaigrette and a little feta cheese.
Baby Yukon gold potatoes with a little butter and fresh picked rosemary.
Macaroni salad with carrot, celery and green pepper.
Freshly baked Ciabatta bread sliced and toasted.
I have been trying to get my mother to make more healthy choices. She comes from the “add the butter” generation. Pizza, Bacon, and anything with cream or butter is her idea of “healthy”. Since moving here, I have exposed her to some other choices.
I suggested she buy some fish for dinner the other night. My sister had offered to cook dinner for them. My mother mentioned that the fish recipes she had found were very heavy with mayonnaise, cream or loads of butter. She wanted something less heavy (halleluiah!) and hoped for a preparation that included pineapple. She wasn’t sure which fish she would find at the fishmonger, so I thought back to my recent visit and guessed they would have Mahi Mahi.
The recipe I shared with her called for Mahi Mahi but being unable to get it they used a thick piece of Flounder. My sister particularly liked the recipe because it was darn easy to make. My mother loved it and said it was the best fish meal she had ever had.
The recipe included macadamia nuts, which are “not” low in fat, but you can always limit the amount but still include them. My sister added some sliced bananas and some fresh ginger to the recipe. She suggested that powdered ginger might have been a better choice. They made only ½ the recipe for the two of them and it was plenty.
Just thinking about this meal, I wish I would have been invited (actually I was but didn’t go…my loss!)
Here is the recipe. Unfortunately, I don’t know where I found it, so I can’t tell you where the recipe originated.
Toasted Macadamia Mahi Mahi
8 oz pineapple yogurt
2 tablespoons of Rum
2 Lbs Mahi Mahi (or Flounder if you can find a fresh, thick piece)
½ tsp salt
1 tablespoon of butter
¼ cup coconut, toasted
1 cup macadamia nuts, toasted and coarsely chopped
1 banana sliced (optional)
Some powdered ginger (optional)
1. In a shallow baking dish, mix together yogurt and rum (and ginger if you want to try it).
2. Add fish and coat on all sides. Refrigerate covered for several hours or overnight
3. Preheat oven to 350 degrees. Sprinkle fish lightly with salt. Bake the fish for 25 minutes until the fish flakes when tested.
4. Toast the coconut and nuts by melting the butter in a skillet over medium heat. Add the coconut and nuts and stir until browned.
5. Remove to a serving platter and sprinkle with the coconut ,nuts and bananas if using. Serve.
This recipe would be great with some healthy Sweet Potato Fries http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-fries-recipe/index.html
Enjoy!
I love summer because it is also the time when we get loads of wonderful, fresh picked/grown fruit ; Mangoes are big and juicy not fibrous, Pineapple from Costa Rica is sweet as honey, Georgia Peaches are dripping with sweet nectar. It’s all good.
The farmers in Florida are also busy harvesting some wonderful vegetables. I discovered a terrific farm store not far from home and have really enjoyed their fresh produce. There are fields of corn growing right down the street from them.
Yesterday I suggested my sister and mother meet me there. We had an all vegetable dinner last night with all the healthy choices we took home. It was a nice change.
Our meal consisted of:
Fresh spinach steamed in the microwave. We all admitted it was the freshest we have ever tasted.
Beet tops cooked then mixed with lemon and oil in the manner my grandmother used to make them.
Cucumbers cut in spears with a dill vinaigrette and a little feta cheese.
Baby Yukon gold potatoes with a little butter and fresh picked rosemary.
Macaroni salad with carrot, celery and green pepper.
Freshly baked Ciabatta bread sliced and toasted.
I have been trying to get my mother to make more healthy choices. She comes from the “add the butter” generation. Pizza, Bacon, and anything with cream or butter is her idea of “healthy”. Since moving here, I have exposed her to some other choices.
I suggested she buy some fish for dinner the other night. My sister had offered to cook dinner for them. My mother mentioned that the fish recipes she had found were very heavy with mayonnaise, cream or loads of butter. She wanted something less heavy (halleluiah!) and hoped for a preparation that included pineapple. She wasn’t sure which fish she would find at the fishmonger, so I thought back to my recent visit and guessed they would have Mahi Mahi.
The recipe I shared with her called for Mahi Mahi but being unable to get it they used a thick piece of Flounder. My sister particularly liked the recipe because it was darn easy to make. My mother loved it and said it was the best fish meal she had ever had.
The recipe included macadamia nuts, which are “not” low in fat, but you can always limit the amount but still include them. My sister added some sliced bananas and some fresh ginger to the recipe. She suggested that powdered ginger might have been a better choice. They made only ½ the recipe for the two of them and it was plenty.
Just thinking about this meal, I wish I would have been invited (actually I was but didn’t go…my loss!)
Here is the recipe. Unfortunately, I don’t know where I found it, so I can’t tell you where the recipe originated.
Toasted Macadamia Mahi Mahi
8 oz pineapple yogurt
2 tablespoons of Rum
2 Lbs Mahi Mahi (or Flounder if you can find a fresh, thick piece)
½ tsp salt
1 tablespoon of butter
¼ cup coconut, toasted
1 cup macadamia nuts, toasted and coarsely chopped
1 banana sliced (optional)
Some powdered ginger (optional)
1. In a shallow baking dish, mix together yogurt and rum (and ginger if you want to try it).
2. Add fish and coat on all sides. Refrigerate covered for several hours or overnight
3. Preheat oven to 350 degrees. Sprinkle fish lightly with salt. Bake the fish for 25 minutes until the fish flakes when tested.
4. Toast the coconut and nuts by melting the butter in a skillet over medium heat. Add the coconut and nuts and stir until browned.
5. Remove to a serving platter and sprinkle with the coconut ,nuts and bananas if using. Serve.
This recipe would be great with some healthy Sweet Potato Fries http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-fries-recipe/index.html
Enjoy!
5/8/10
Jamie Oliver's Risotto with Lemon and Mint
It finally feels like Florida after an extended period of cool weather, things have really warmed up. Many people like to cook inside in the winter and outside during the summer, but somehow when it’s hot and humid, being inside with the AC on sounds like a better choice to me.
That said, I did grill outside last week. I made delicious bourbon pineapple shrimp kabobs, http://seafood.betterrecipes.com/bourbon-pineapple-shrimp-kabobs.html a salad with sweet cantaloupe, ripe avocado and strawberries on a bed of baby spinach with a sherry vinaigrette (http://www.eatingwell.com/recipes/strawberry_melon_avocado_salad.html ) and for dessert, island coconut bread with pineapple coconut ice cream on top (yes, it was as good as it sounds!)
As for cooking indoors; my mother gave me a bunch of fresh asparagus the other day. I had planned on making a cream of asparagus soup, but at the last minute I changed my mind and decided to make an asparagus risotto. Now I would like to say, I came up with the ingredients on my own but I am more of a cook than a chef. I leave the details to the chefs. My chosen chef for this meal was Jamie Oliver.
I have watched Jamie Oliver on the Food Network and although I like the fact that he cooks a lot of fresh veggies, I have never been particularly interested in his creations. Recently though, he caught my attention with his new show, “Jamie Oliver’s Food Revolution” http://www.jamieoliver.com/campaigns/jamies-food-revolution.
Jamie’s mission is to help Americans get away from the processed food and snacks that contribute to our health and obesity problems and to reconnect with “real food”. Now this is a novel concept and one that I fully support.
Check out Jamie’s Food Revolution show when you can. It may motivate you to cook. I was amazed what the kids he spoke to had been eating and disturbed by the fact they couldn’t recognize common vegetables. Sadly, it has become a processed food nation.
I saw an online recipe for Risotto with Asparagus, Lemon and Mint by Jamie Oliver, so I decided to try it out. Here is a link to the original recipe http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto. The dish was perfect for a spring meal. The lemon and mint made it light and flavorful.
I made my own adjustments to the recipe. I guess I am too lazy to clean so many dirty dishes (Or, let’s just say, I don’t enjoy dishwashing. I would prefer to go for a long walk if given the opportunity!). I adjusted amounts to make enough for 2 people (or one with leftovers).
Here is how I made this:
One bunch of asparagus weighing about 10 oz chopped into small pieces (probably about 8 oz after breaking off the woody stems.)
1 stick of celery diced
1 small onion diced
1 clove of garlic smashed but not chopped
1 tbl each olive oil and butter (yes, you need the butter flavor)
1 pat of butter (I know, how much butter is that? It’s a pat of butter, wing it!)
1 cup of arborio rice (actually I bought sushi rice at Whole Foods and used that instead)
2 ½ cups chicken like broth warmed in the microwave (used because I am a non meat eater. Chicken or a good vegetable broth would work too.) More as needed.
½ cup white wine (Save the rest to drink, so make it a wine you enjoy, You will be happy and frisky when the dish is done.)
½ to 1 tablespoon of minced fresh mint
Zest from ½ a lemon and lemon juice from it to taste.
¼- ½ cup finely grated parmesan (more for garnish)
Salt and pepper each to taste.
Melt the butter over medium heat and add in the olive oil. Sauté’ the celery, onion and garlic clove in the oil butter mixture until the onion is translucent. Remove the garlic. Stir in the rice and sauté like you would for pilaf. Keep stirring so you just lightly toast it without burning it or having it stick to the pan. Add pepper and a little salt, and then spoon in a ladle full of the broth mixed with the wine. Cook, stirring until the liquid is absorbed. Continue stirring and adding broth/wine mixture until the rice is al dente.
Once al dente add about ½ cup more of the broth mixture and the asparagus. I used pencil thin asparagus so if yours is thicker you may want to do this step just before the rice is al dente. You may need more broth so keep an eye on it. Continue cooking while stirring gently until the rice is just done and the asparagus is lightly cooked. Add more broth if needed to cook the asparagus and rice properly but being careful not to overcook it or it will be gluey.
Take the risotto off the heat. Add the zest, parmesan and lemon juice. Mix in the fresh mint. Adjust the seasoning and add a pat of butter.
(At this point, I also mixed in a little fresh baby spinach. The rice was hot enough to wilt it. This wasn’t really necessary for the flavor, I just wanted to use what I had on hand.)
Get out a big bowl and your utensils. Sprinkle some extra parmesan on top. Pour yourself a small glass of the leftover white wine (or one for you, one for your partner, friend or whoever is eating this with you) and chow down.
I really enjoyed eating this risotto. For me this was a meal, but you might want to stir in some pieces of whole cooked shrimp to make this more substantial or use it as a side dish to a nice piece of cooked fish.
I hope you will try this recipe. I used to think risotto was difficult to make. You do have to watch it and stir constantly but it isn’t a difficult recipe.
That said, I did grill outside last week. I made delicious bourbon pineapple shrimp kabobs, http://seafood.betterrecipes.com/bourbon-pineapple-shrimp-kabobs.html a salad with sweet cantaloupe, ripe avocado and strawberries on a bed of baby spinach with a sherry vinaigrette (http://www.eatingwell.com/recipes/strawberry_melon_avocado_salad.html ) and for dessert, island coconut bread with pineapple coconut ice cream on top (yes, it was as good as it sounds!)
As for cooking indoors; my mother gave me a bunch of fresh asparagus the other day. I had planned on making a cream of asparagus soup, but at the last minute I changed my mind and decided to make an asparagus risotto. Now I would like to say, I came up with the ingredients on my own but I am more of a cook than a chef. I leave the details to the chefs. My chosen chef for this meal was Jamie Oliver.
I have watched Jamie Oliver on the Food Network and although I like the fact that he cooks a lot of fresh veggies, I have never been particularly interested in his creations. Recently though, he caught my attention with his new show, “Jamie Oliver’s Food Revolution” http://www.jamieoliver.com/campaigns/jamies-food-revolution.
Jamie’s mission is to help Americans get away from the processed food and snacks that contribute to our health and obesity problems and to reconnect with “real food”. Now this is a novel concept and one that I fully support.
Check out Jamie’s Food Revolution show when you can. It may motivate you to cook. I was amazed what the kids he spoke to had been eating and disturbed by the fact they couldn’t recognize common vegetables. Sadly, it has become a processed food nation.
I saw an online recipe for Risotto with Asparagus, Lemon and Mint by Jamie Oliver, so I decided to try it out. Here is a link to the original recipe http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto. The dish was perfect for a spring meal. The lemon and mint made it light and flavorful.
I made my own adjustments to the recipe. I guess I am too lazy to clean so many dirty dishes (Or, let’s just say, I don’t enjoy dishwashing. I would prefer to go for a long walk if given the opportunity!). I adjusted amounts to make enough for 2 people (or one with leftovers).
Here is how I made this:
One bunch of asparagus weighing about 10 oz chopped into small pieces (probably about 8 oz after breaking off the woody stems.)
1 stick of celery diced
1 small onion diced
1 clove of garlic smashed but not chopped
1 tbl each olive oil and butter (yes, you need the butter flavor)
1 pat of butter (I know, how much butter is that? It’s a pat of butter, wing it!)
1 cup of arborio rice (actually I bought sushi rice at Whole Foods and used that instead)
2 ½ cups chicken like broth warmed in the microwave (used because I am a non meat eater. Chicken or a good vegetable broth would work too.) More as needed.
½ cup white wine (Save the rest to drink, so make it a wine you enjoy, You will be happy and frisky when the dish is done.)
½ to 1 tablespoon of minced fresh mint
Zest from ½ a lemon and lemon juice from it to taste.
¼- ½ cup finely grated parmesan (more for garnish)
Salt and pepper each to taste.
Melt the butter over medium heat and add in the olive oil. Sauté’ the celery, onion and garlic clove in the oil butter mixture until the onion is translucent. Remove the garlic. Stir in the rice and sauté like you would for pilaf. Keep stirring so you just lightly toast it without burning it or having it stick to the pan. Add pepper and a little salt, and then spoon in a ladle full of the broth mixed with the wine. Cook, stirring until the liquid is absorbed. Continue stirring and adding broth/wine mixture until the rice is al dente.
Once al dente add about ½ cup more of the broth mixture and the asparagus. I used pencil thin asparagus so if yours is thicker you may want to do this step just before the rice is al dente. You may need more broth so keep an eye on it. Continue cooking while stirring gently until the rice is just done and the asparagus is lightly cooked. Add more broth if needed to cook the asparagus and rice properly but being careful not to overcook it or it will be gluey.
Take the risotto off the heat. Add the zest, parmesan and lemon juice. Mix in the fresh mint. Adjust the seasoning and add a pat of butter.
(At this point, I also mixed in a little fresh baby spinach. The rice was hot enough to wilt it. This wasn’t really necessary for the flavor, I just wanted to use what I had on hand.)
Get out a big bowl and your utensils. Sprinkle some extra parmesan on top. Pour yourself a small glass of the leftover white wine (or one for you, one for your partner, friend or whoever is eating this with you) and chow down.
I really enjoyed eating this risotto. For me this was a meal, but you might want to stir in some pieces of whole cooked shrimp to make this more substantial or use it as a side dish to a nice piece of cooked fish.
I hope you will try this recipe. I used to think risotto was difficult to make. You do have to watch it and stir constantly but it isn’t a difficult recipe.
3/12/10
A night of tasting at Village Tavern Boynton Beach
I was invited to the Village Tavern (http://www.villagetavern.com/index.cfm ) last night to take part in a Taste Casting Group. The Village Tavern is located in Renaissance Commons off Congress in Boynton Beach. I was excited about the invite because it was a restaurant on my “need to try” list. I had walked by it several times and noticed they were always busy with a very attractive clientele. I figured it must have some good things going for it.
Village Tavern restaurants are based out of Birmingham, Alabama. They have a number of locations in the South East, one in Scottsdale, Az and one in Denver, Co. Although it is hard to have an exact comparison, the atmosphere is similar to that of Houston’s, J. Alexander’s or Joe’s American Bar and Grill. It has a warm comforting feel and although it gets very busy, I was able to hear everyone at my table easily.
The management and staff were gracious enough to offer us a full tasting of their offerings, including specialty drinks, wine and an incredible array of their appetizers, main entrees and desserts. The staff was friendly, attentive, knowledgeable and genuinely passionate about the food.
We started the evening with drinks in the bar. I was impressed with the wine list and in fact they have been recognized by receiving Wine Spectators award for excellence. In addition to having a nice glass of wine, we were given a sampling of 3 of their specialty drinks. The cocktail menu is interesting and original.
We tasted a Rose Sangria, Banana Lemon Drop and a Violet infused cocktail which normally is served with an edible organic orchid.
The Rose Sangria was very sweet which may be a turn off to some. I probably would have preferred a little less sweetness but I really enjoyed it. It had a sweet floral (rose) flavor.
I enjoyed the Banana Lemon Drop, but would probably not drink more than one as it also was quite sweet. The violet cocktail, although unique, was not a favorite. They apologized for not having the fresh orchid and the color of the drink without it was unappealing.
Following cocktails we were seated in the dining room. As mentioned, the acoustics were very good in spite of the crowd. We were treated to a sampling of appetizers. All were very good, but the favorites were the fried calamari with Thai chili sauce and the Mussels which unfortunately I was unable to taste (I am allergic). My dining companions said they were terrific and were hoping to learn their secret recipe! The crab cakes were a good quality with very little breading and the Flatbread Margherita was delicious.
Salads were a real treat, especially the Spinach Salad with bacon, apples, dried cranberries, blue cheese, spiced pecans and a sweet Poppy seed dressing. It was served with a moist delicious apple muffin we all would love to have again. The Tavern Salad was also quite good.
As you might guess, this was a real feast! There were 6 appetizers, 2 salads, 9 entrees and 4 desserts! My favorite entrees were the Rainbow Trout marinated in a sweet soy sauce and the Ten Spiced Glazed Salmon with Curried Couscous, vegetables and roasted almonds. The portions are more than generous; in fact I had the remainder of the trout for lunch today. It was still terrific! I will most likely have the leftover salmon tonight and am looking forward to it.
Desserts are not the high point at Village Tavern. I did like the fact that they were not overly sweet but many were lacking in depth of flavor. I did like the Carrot Cake which is new on the menu. It was not overly sweet but was moist and nicely flavored. Crème Brulee was also good but not the best I have ever had. My dinner companions loved the Banana Crepes. Espresso with dessert was excellent.
I would highly recommend you try Village Tavern if you get the opportunity. We had a great evening, enjoyed the food, the atmosphere and the service. They have a number of promotions including Wine and Dine Wednesdays with 60 wines by the glass offered at ½ price. They have early and late evening happy hours with cocktails at half price in the bar and on the patio and for the carnivore they have Prime Rib Mondays.
Have a great weekend and when you get the chance, check out the Village Tavern…even better…invite me along!!
Renaissance Commons Congress Ave and Gateway Blvd.
1880 North Congress Avenue, Suite 170
Boynton Beach FL 33426
Phone: 561-853-0280 Fax: 561-853-0281
Village Tavern restaurants are based out of Birmingham, Alabama. They have a number of locations in the South East, one in Scottsdale, Az and one in Denver, Co. Although it is hard to have an exact comparison, the atmosphere is similar to that of Houston’s, J. Alexander’s or Joe’s American Bar and Grill. It has a warm comforting feel and although it gets very busy, I was able to hear everyone at my table easily.
The management and staff were gracious enough to offer us a full tasting of their offerings, including specialty drinks, wine and an incredible array of their appetizers, main entrees and desserts. The staff was friendly, attentive, knowledgeable and genuinely passionate about the food.
We started the evening with drinks in the bar. I was impressed with the wine list and in fact they have been recognized by receiving Wine Spectators award for excellence. In addition to having a nice glass of wine, we were given a sampling of 3 of their specialty drinks. The cocktail menu is interesting and original.
We tasted a Rose Sangria, Banana Lemon Drop and a Violet infused cocktail which normally is served with an edible organic orchid.
The Rose Sangria was very sweet which may be a turn off to some. I probably would have preferred a little less sweetness but I really enjoyed it. It had a sweet floral (rose) flavor.
I enjoyed the Banana Lemon Drop, but would probably not drink more than one as it also was quite sweet. The violet cocktail, although unique, was not a favorite. They apologized for not having the fresh orchid and the color of the drink without it was unappealing.
Following cocktails we were seated in the dining room. As mentioned, the acoustics were very good in spite of the crowd. We were treated to a sampling of appetizers. All were very good, but the favorites were the fried calamari with Thai chili sauce and the Mussels which unfortunately I was unable to taste (I am allergic). My dining companions said they were terrific and were hoping to learn their secret recipe! The crab cakes were a good quality with very little breading and the Flatbread Margherita was delicious.
Salads were a real treat, especially the Spinach Salad with bacon, apples, dried cranberries, blue cheese, spiced pecans and a sweet Poppy seed dressing. It was served with a moist delicious apple muffin we all would love to have again. The Tavern Salad was also quite good.
As you might guess, this was a real feast! There were 6 appetizers, 2 salads, 9 entrees and 4 desserts! My favorite entrees were the Rainbow Trout marinated in a sweet soy sauce and the Ten Spiced Glazed Salmon with Curried Couscous, vegetables and roasted almonds. The portions are more than generous; in fact I had the remainder of the trout for lunch today. It was still terrific! I will most likely have the leftover salmon tonight and am looking forward to it.
Desserts are not the high point at Village Tavern. I did like the fact that they were not overly sweet but many were lacking in depth of flavor. I did like the Carrot Cake which is new on the menu. It was not overly sweet but was moist and nicely flavored. Crème Brulee was also good but not the best I have ever had. My dinner companions loved the Banana Crepes. Espresso with dessert was excellent.
I would highly recommend you try Village Tavern if you get the opportunity. We had a great evening, enjoyed the food, the atmosphere and the service. They have a number of promotions including Wine and Dine Wednesdays with 60 wines by the glass offered at ½ price. They have early and late evening happy hours with cocktails at half price in the bar and on the patio and for the carnivore they have Prime Rib Mondays.
Have a great weekend and when you get the chance, check out the Village Tavern…even better…invite me along!!
Renaissance Commons Congress Ave and Gateway Blvd.
1880 North Congress Avenue, Suite 170
Boynton Beach FL 33426
Phone: 561-853-0280 Fax: 561-853-0281
2/22/10
Cooking day
I know it has been almost a month since my last post. I have been travelling to Dallas and I am finally back home. This past week I drove my sister and her cat to Florida. It was a long drive and I must admit, I had the worst food I have had in years, McDonalds, Subway and hotel food. I don’t know how people eat that kind of food all the time. Upon my return, I just wanted some home cooked meals!
My mother was gracious enough to have some comfort food ready for us on Saturday, Albanian Spinach Pie and Sauerkraut Pie. They are family recipes (and by no means low fat!). I don’t think the Sauerkraut Pie is Albanian. My grandmother’s mother was Serbian. I think she must have learned that recipe from her mother.
Today was my day to cook. I have been craving my favorite Lentil Soup, so that was my choice today. I also found some organic artichokes at WholeFoods 5 for 5 dollars which in Florida is an incredible bargain. I doubled up the work and made Provencal Artichoke Ragout, another favorite of mine. It is on the stove as I am writing.
The artichoke recipe is from one of my favorite cookbook authors, Martha Rose Shulman (I have mentioned her in earlier posts). Here is the link to the recipe on her blog, http://www.martha-rose-shulman.com/recipes/art_ragout.html .
I love lentils. You either love them or you hate them or you may love them but they don’t agree with you! In any case, lentils are a great source of plant based protein. Combined with rice or other grain it becomes a complete protein. They are also one of the best vegetable sources of iron.
Lentils have been around for a long time. They are one of the earliest cultivated legumes with archeological evidence of their cultivation as early as 6000 B.C. Lentils were mentioned in the Bible, Genesis 25: 30-34, Esau gave up his birthright for a dish of lentils (he must have been on the I love lentils team!) and a loaf of bread.
Ancient Greeks used lentils for making soup and bread. Hippocrates, the father of medicine prescribed lentils to his patients with liver ailments. In India, lentils were introduced before 100 AD and they are strongly imbedded in their culture. Lentils were introduced in the US during the early 1900’s. In North America, lentils are cultivated in eastern Washington, northern Idaho and Canada.
I am not sure where I got this lentil soup recipe. I cut it out of a magazine and have used it for years. I have seen it on some online blogs, but they have not printed their source.
What I have changed from the original recipe is that I normally add more water or tomato sauce (the lentils soak up the broth) and I include a Persian dried lemon while it is simmering then squeeze the juice into the broth and remove the lemon. I also serve the soup garnished with a some good Greek Feta cheese. I highly recommend you try making the soup with the dried lemon. It adds a unique lemon flavor that is delicious. If you don’t want to search out the dried lemons (you can find them at Mediterranean stores or on line at, http://parthenonfoods.com/dried-lemons-approx-025lb-p-1322.html) you can substitute adding some lemon juice before serving, but it is not the same.
I am going to post the entire recipe but I only make ½ a recipe normally. That makes about 4 bowls of soup (lady size).
Lentil and Spaghetti Soup with Tomatoes and Garlic
½ pound dried lentils (1 ¼ cups) rinsed and picked through
1 large onion minced
1 large carrot, cut into small dice
2 medium celery stalks, cut into small dice
1 large garlic clove, minced
1 ½ cups canned tomatoes in puree, chopped coarse (can use diced canned tomatoes or fresh diced tomatoes with some tomato sauce)
1 Persian dried lemon (optional)
6 tablespoons olive oil
4 ounces spaghetti, broken into 2 inch lengths
Salt and ground black pepper
¼ lb top quality Greek feta cheese, crumbled
Sauté onion, carrot, celery and garlic in 2 tablespoons of olive oil until onion is translucent. Add lentils tomatoes and dried lemon if using. Cover and simmer until lentils are tender about one hour. Squeeze the lemon to release the juice and remove it.
Add spaghetti and salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with pepper and additional salt to taste.
To serve:
Ladle soup into warm soup bowls. Drizzle each bowl with 1 tsp olive oil and top with 1 tablespoon crumbled feta. Serve immediately. This is good with a slice of toasted rosemary bread.
My mother was gracious enough to have some comfort food ready for us on Saturday, Albanian Spinach Pie and Sauerkraut Pie. They are family recipes (and by no means low fat!). I don’t think the Sauerkraut Pie is Albanian. My grandmother’s mother was Serbian. I think she must have learned that recipe from her mother.
Today was my day to cook. I have been craving my favorite Lentil Soup, so that was my choice today. I also found some organic artichokes at WholeFoods 5 for 5 dollars which in Florida is an incredible bargain. I doubled up the work and made Provencal Artichoke Ragout, another favorite of mine. It is on the stove as I am writing.
The artichoke recipe is from one of my favorite cookbook authors, Martha Rose Shulman (I have mentioned her in earlier posts). Here is the link to the recipe on her blog, http://www.martha-rose-shulman.com/recipes/art_ragout.html .
I love lentils. You either love them or you hate them or you may love them but they don’t agree with you! In any case, lentils are a great source of plant based protein. Combined with rice or other grain it becomes a complete protein. They are also one of the best vegetable sources of iron.
Lentils have been around for a long time. They are one of the earliest cultivated legumes with archeological evidence of their cultivation as early as 6000 B.C. Lentils were mentioned in the Bible, Genesis 25: 30-34, Esau gave up his birthright for a dish of lentils (he must have been on the I love lentils team!) and a loaf of bread.
Ancient Greeks used lentils for making soup and bread. Hippocrates, the father of medicine prescribed lentils to his patients with liver ailments. In India, lentils were introduced before 100 AD and they are strongly imbedded in their culture. Lentils were introduced in the US during the early 1900’s. In North America, lentils are cultivated in eastern Washington, northern Idaho and Canada.
I am not sure where I got this lentil soup recipe. I cut it out of a magazine and have used it for years. I have seen it on some online blogs, but they have not printed their source.
What I have changed from the original recipe is that I normally add more water or tomato sauce (the lentils soak up the broth) and I include a Persian dried lemon while it is simmering then squeeze the juice into the broth and remove the lemon. I also serve the soup garnished with a some good Greek Feta cheese. I highly recommend you try making the soup with the dried lemon. It adds a unique lemon flavor that is delicious. If you don’t want to search out the dried lemons (you can find them at Mediterranean stores or on line at, http://parthenonfoods.com/dried-lemons-approx-025lb-p-1322.html) you can substitute adding some lemon juice before serving, but it is not the same.
I am going to post the entire recipe but I only make ½ a recipe normally. That makes about 4 bowls of soup (lady size).
Lentil and Spaghetti Soup with Tomatoes and Garlic
½ pound dried lentils (1 ¼ cups) rinsed and picked through
1 large onion minced
1 large carrot, cut into small dice
2 medium celery stalks, cut into small dice
1 large garlic clove, minced
1 ½ cups canned tomatoes in puree, chopped coarse (can use diced canned tomatoes or fresh diced tomatoes with some tomato sauce)
1 Persian dried lemon (optional)
6 tablespoons olive oil
4 ounces spaghetti, broken into 2 inch lengths
Salt and ground black pepper
¼ lb top quality Greek feta cheese, crumbled
Sauté onion, carrot, celery and garlic in 2 tablespoons of olive oil until onion is translucent. Add lentils tomatoes and dried lemon if using. Cover and simmer until lentils are tender about one hour. Squeeze the lemon to release the juice and remove it.
Add spaghetti and salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with pepper and additional salt to taste.
To serve:
Ladle soup into warm soup bowls. Drizzle each bowl with 1 tsp olive oil and top with 1 tablespoon crumbled feta. Serve immediately. This is good with a slice of toasted rosemary bread.
1/29/10
Sheila's swinging single Friday night Risotto
I am not sure why, but lately I have been craving Butternut Squash. It’s not normally a vegetable I think much about normally. I figure it must have some vitamin in it I need right now and my body is trying to tell me that.
I made an excellent Butternut Squash Soup with Smoked Paprika and toasted Pepitas a few weeks ago. I had never used Smoked Paprika before and it really added an interesting flavor to the soup. While I was in Dallas, I found a recipe for Butternut Squash Risotto on the internet. It sounded easy, so I bought the squash but never managed to make the Risotto.
When I got back to Florida, I kept thinking about it, so I decided it was time to try it. Upon reviewing the recipe, I realized it was a microwave recipe. I didn’t think that would cut it as a “true” risotto so I came up with my own version on the stovetop.
Risotto is not really hard to make, it just takes some time and attention. It is made by sautéing the rice in a fat (oil or butter) then adding small amounts of a good broth and stirring until it is absorbed, then adding the broth again. The rice absorbs the broth and expands and the stirring softens the outer portion of the rice which gives the risotto that creamy consistency. Other flavor ingredients are added when the rice is al dente.I love the toothsome texture.
I must say I was pleased with the finished product. It made a nice meal for me. I cooked up some beets and had some of those with the risotto. If you want to add a protein you could serve it with just about anything, chicken, fish, shellfish or maybe even pork. I like it just as it is though and found it sufficiently filling.
The brand I use of the chicken “like” broth is Frontera. The mushroom bouillion brand is “Better than Bouillon”. I suspect a good packaged vegetable broth would work too, but I didn’t have any on hand.
Sheila’s (swinging single) Friday Night Butternut Squash Risotto
I small Butternut Squash
1 cup Arborio rice
1 Tsp olive oil
1 ½ Tbl butter
1 cup Chicken broth if you are a carnivore,
1 cup Chicken “like” broth and 1/2 cup mushroom broth for non-meat eaters. (I like the addition of the mushroom broth. It adds some depth to the flavor to the risotto
½ cup water
¼-1/2 cup White Wine (I used Chardonnay)
Pinch of nutmeg
3 Tbl finely grated good Parmesan
S&P
Slice the squash in half lengthwise. Put in an 8 or 9 in baking dish, cut side down. Add about ½ inch of water. Cover with wax paper. Put in the microwave and cook until tender about 10-12 minutes, until done. Scoop out the cooked squash to measure about ¾ cup and mash. Add S&P and a dash of nutmeg
In the meantime, mix the two broths, and wine if you are making the veggie version. For the carnivores, mix the chicken broth and wine. Heat olive oil and ½ Tbl of butter in a medium saucepan over medium high heat. Add Arborio rice and cook until fragrant and lightly toasted. Add ¼ cup of liquid mixture, stir and continue stirring until liquid is absorbed. Continue adding broth about ¼ cup at a time, stirring until liquid is absorbed than adding more until the rice is creamy and just tender. Use additional wine or water if you need to cook it longer. Add the rest of the butter, mashed squash, any additional s&p to taste and 2 ½ tablespoons of parmesan.
Serve with additional parmesan and have a glass of the Chardonnay with it.
I made an excellent Butternut Squash Soup with Smoked Paprika and toasted Pepitas a few weeks ago. I had never used Smoked Paprika before and it really added an interesting flavor to the soup. While I was in Dallas, I found a recipe for Butternut Squash Risotto on the internet. It sounded easy, so I bought the squash but never managed to make the Risotto.
When I got back to Florida, I kept thinking about it, so I decided it was time to try it. Upon reviewing the recipe, I realized it was a microwave recipe. I didn’t think that would cut it as a “true” risotto so I came up with my own version on the stovetop.
Risotto is not really hard to make, it just takes some time and attention. It is made by sautéing the rice in a fat (oil or butter) then adding small amounts of a good broth and stirring until it is absorbed, then adding the broth again. The rice absorbs the broth and expands and the stirring softens the outer portion of the rice which gives the risotto that creamy consistency. Other flavor ingredients are added when the rice is al dente.I love the toothsome texture.
I must say I was pleased with the finished product. It made a nice meal for me. I cooked up some beets and had some of those with the risotto. If you want to add a protein you could serve it with just about anything, chicken, fish, shellfish or maybe even pork. I like it just as it is though and found it sufficiently filling.
The brand I use of the chicken “like” broth is Frontera. The mushroom bouillion brand is “Better than Bouillon”. I suspect a good packaged vegetable broth would work too, but I didn’t have any on hand.
Sheila’s (swinging single) Friday Night Butternut Squash Risotto
I small Butternut Squash
1 cup Arborio rice
1 Tsp olive oil
1 ½ Tbl butter
1 cup Chicken broth if you are a carnivore,
1 cup Chicken “like” broth and 1/2 cup mushroom broth for non-meat eaters. (I like the addition of the mushroom broth. It adds some depth to the flavor to the risotto
½ cup water
¼-1/2 cup White Wine (I used Chardonnay)
Pinch of nutmeg
3 Tbl finely grated good Parmesan
S&P
Slice the squash in half lengthwise. Put in an 8 or 9 in baking dish, cut side down. Add about ½ inch of water. Cover with wax paper. Put in the microwave and cook until tender about 10-12 minutes, until done. Scoop out the cooked squash to measure about ¾ cup and mash. Add S&P and a dash of nutmeg
In the meantime, mix the two broths, and wine if you are making the veggie version. For the carnivores, mix the chicken broth and wine. Heat olive oil and ½ Tbl of butter in a medium saucepan over medium high heat. Add Arborio rice and cook until fragrant and lightly toasted. Add ¼ cup of liquid mixture, stir and continue stirring until liquid is absorbed. Continue adding broth about ¼ cup at a time, stirring until liquid is absorbed than adding more until the rice is creamy and just tender. Use additional wine or water if you need to cook it longer. Add the rest of the butter, mashed squash, any additional s&p to taste and 2 ½ tablespoons of parmesan.
Serve with additional parmesan and have a glass of the Chardonnay with it.
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