Monthly Archives: January 2017

Dark Chocolate & Hazelnut Tart

Desserts
  • Dark-Chocolate-&-Hazelnut-Tart6 ounces dark chocolate (60-70% cacao), chopped
  • 1 tablespoon honey
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into small pieces
  • 1/2 teaspoon vanilla extract
  • One 9 or 10-inch prebaked tart shell
  • Hazelnuts for garnish

In a medium bowl, combine dark chocolate and honey. In a small saucepan, bring the cream to a simmer. Pour over chocolate and stir with a spatula until chocolate is melted and the mixture is smooth. Add butter and vanilla extract and stir until butter is melted and the mixture is smooth. Pour almost all into prepared tart shell. Top with hazelnuts and drizzle with remaining chocolate. Chill in refrigerator at least 2 hours to allow filling to set. Serve at room temperature.

Fettuccini with Clams, Mussels & Shrimp

Soups
  • Clam-recipe1 (13.75-ounce) box fettuccine
  • Dash of olive oil
  • 2 chicken bouillon cubes
  • 1 1/2 cups chicken broth
  • 3 tablespoons butter, divided
  • 1/4 cup minced garlic
  • 1/4 cup chopped green onion
  • 1 pound clams, scrubbed
  • 1 pound mussels, scrubbed
  • 1 1/2 cups white wine
  • 1 pound medium shrimp, peeled and de-veined
  • Juice of 1/2 lemon
  • 1/2 cup cream or half and half

 

Cook fettuccine according to package directions; drain and lightly toss with a dash of olive oil to prevent noodles from sticking together; set aside. Dissolve bouillon cubes in chicken broth and set aside. In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add garlic and most of the green onion (save a little for garnish) and cook 3-5 minutes or until softened, stirring occasionally. Add clams and mussels; cover and cook for another 5 minutes. Add white wine and bouillon cubes with chicken broth. Bring to a boil then reduce to a rolling simmer. Add shrimp, cover and cook 3-5 more minutes or until the clams have opened and shrimp is cooked through, stirring occasionally. Remove from heat and stir in lemon juice. Stir in remaining tablespoon of butter and the cream. Add cooked fettuccine and toss to combine. Remove to plates and garnish with remaining green onion.

Souper Bowls

Soups

????????????????????????????????????????????????????????????Score points with these soup, stew and chowder recipes that aren’t too tough to tackle.

Sirloin Steak Soup

  • 2 pounds boneless beef sirloin steak
  • 2 tablespoons vegetable oil
  • 1 1/2 cups coarsely chopped onions
  • 3 cloves garlic, finely chopped
  • 2 pounds small red potatoes, cut into 3/4-inch pieces
  • 3 cups carrots, diced
  • 1 (1-pound) bag frozen peas or cut green beans
  • 2 tablespoons chopped dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 10 1/2 cups beef broth
  • 3 tablespoons steak sauce 

Cut beef into 1/4-inch strips; cut strips into 1-inch pieces. Heat oil in stockpot or Dutch oven over medium-high heat. Cook beef in oil 4-5 minutes or until brown. Add onion and garlic. Cook for 2 minutes, stirring frequently. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer for 30 minutes, or until meat and vegetables are tender, stirring occasionally. Serves 6.