#12
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Here's the menu & recipes -

West Coast Cioppino
(Cuisine at home, December 2005, Issue 54, p. 32)
Makes: 7–8 Cups Total Time: 1 Hour Rating: Easy



Saute:
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil

Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf

Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar

Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned

Add:
1/2 lb. medium shrimp, peeled, deveined, seasoned

Garnish with:
3 T. minced fresh parsley
Related Recipes: Sourdough Garlic Toast

Saute onion, celery, carrots, bell pepper, and garlic in oil over medium-high heat in a large pot for 5 minutes, stirring often.

Stir in tomato paste and seasonings; cook 2 minutes.

Deglaze with wine and reduce by half, about 5 minutes. Add tomatoes, broth, lemon juice, and sugar. Bring to a simmer and cook 10 minutes.

Stir in mussels and cod; simmer 7 minutes, discarding any mussels that do not open.

Add shrimp; simmer 3–4 minutes.

Garnish with parsley and serve with sourdough garlic toast.

Note: Add cleaned, sorted mussels and cod to the tomato base, and simmer.

Nutrition Information (Per cup):
228 calories 24% calories from fat 6g total fat 12g carb. 692mg sodium 2g fiber 23g protein


- - - - - -
Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy

Brush:
8 slices sourdough bread (1/2 inch thick)
1/4 cup olive oil

Rub Over Bread:
2 garlic cloves, halved
Salt to taste

Preheat broiler to High.

Brush both sides of bread with oil and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.

Rub slices lightly with cut side of garlic cloves and season with salt.

Nutrition Information (Per slices):
149 calories 48% calories from fat 8g total fat 16g carb. 192mg sodium 1g fiber 3g protein

or alternate with this one -

Sourdough Garlic Toast
(Cuisine at home, December 2005, Issue 54, p. 33)
Makes: 8 Slices Total Time: 10 Minutes Rating: Easy

Coat with Nonstick Spray:
8 slices sourdough bread (1/2" thick)

Rub Over Bread:
2 garlic cloves, halved
Salt to taste

Preheat broiler to High.

Coat both sides of bread with nonstick spray and arrange the slices on a baking sheet. Broil the bread 2–3 minutes per side until toasted.

Rub slices lightly with cut side of garlic cloves and season with salt.

Nutrition Information (Per slices):
89 calories 10% calories from fat 1g total fat 17g carb. 195mg sodium 1g fiber 3g protein

- - - - - -
Cappuccino Mousse
(Cuisine at home, August 2006, Issue 58, p. 28-29)
Makes: 3 Cups (Six 4-oz. Portions) Total Time: 30 Minutes + Chilling

For the Mousse Base—
Bloom in 2 T. Cold Water:
1 t. powdered gelatin

Beat:
2 eggs
3 T. sugar
1 T. water
Pinch of salt

For the Coffee Syrup—
Stir Together:
3 T. instant coffee
2 T. coffee liqueur, optional (coffee may be substituted)

For the Whipped Cream—
Melt:
Bloomed gelatin

Beat; Fold with:
1 cup heavy cream
2 T. sugar
1 t. vanilla extract
Cooled melted gelatin
Coffee syrup
Egg mixture

Garnish with:
Additional whipped cream
Chocolate shavings

Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a saucepan.

Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over (but not touching) the simmering water. Using a hand mixer or balloon whisk, beat the mixture until it triples in volume and forms ribbons, 5–7 minutes. Remove from heat and cool to room temperature.

Stir coffee and liqueur together for the syrup in a small bowl.

Melt gelatin in a pan of simmering water until liquefied; cool slightly.

Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream into the mousse base to lighten; fold in remaining cream in 2 parts (don't overwork it,a few streaks are okay). Divide mousse between serving cups, cover, and chill at least 1 hour or overnight.

Garnish with whipped cream and chocolate before serving.

Note: Ribbons should fall from the mousse base when the beaters are lifted out. Cool the base to room temperature.

Gently fold the cream into the base using an under-over motion with the spatula. Divide among cups and chill.

Nutrition Information (Per 1/4 cup):
228 calories 17g total fat 14g carb. 41mg sodium 0g fiber 3g protein

- - - - - -

sounds like a fun dinner.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Dismc's Dinner Review for March 16th cjs Here's the menu & re...
Two recipes from Issue #54! I love that issue! I don't seem to have made either one of the first two dishes from there.

I didn't do the Cappucino Mouse either! I wanted too though, so this will be really fun.
"Time you enjoy wasting is not wasted time."
Laura
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#14
  Re: Dismc's Dinner Review for March 16th luvnit Two recipes from Iss...
Jean, thank you so much for typing up the recipes! Your poor little fingers must be worn out! It all sounds very good.
Theresa

Everything tastes better Alfresco!
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#15
  Re: Dismc's Dinner Review for March 16th luvnit Two recipes from Iss...
This looks like a winner! I love Cioppino!
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#16
  Re: Dismc's Dinner Review for March 16th HomeCulinarian This looks like a wi...
This DOES look good!
Cis
Empress for Life
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#17
  Dismc's Dinner Review for March 16th cjs Here's the menu & re...
Jean, I'm running late this morning so just came to the computer to type up the recipes and voila! There they were. Thanks so much for doing that. Since I don't have a working scanner I'd have had to type them in and was not looking forward to it. Did you scan them I hope?
Shannon
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#18
  Re: Dismc's Dinner Review for March 16th Dismc Jean, I'm running la...
a couple of them I did - and all of Bills, except the one that was in the archives. Thank heavens for scanners.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Dismc's Dinner Review for March 16th cjs a couple of them I d...
Another nice menu!!

SEAFOOD!!!! Count me in every time!!!

Looks as though I have tons of goodies to think about (and make) over the next coupla weeks------the break for detox sure looks like it will be needed a bit more!!!
"Never eat more than you can lift" Miss Piggy
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#20
  Re: Dismc's Dinner Review for March 16th Roxanne 21 Another nice menu!![...
Nice menu! I'll be making this one. Thanks for posting the recipes for us, Jean.
Maryann

"Drink your tea slowly and reverently..."
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#21
  Re: Dismc's Dinner Review for March 16th Mare749 Nice menu! I'll be ...
YUMMY....YUMMY! MORE SEAFOOD! I'm with Roxanne, you put seafood in there and I'm in! Like I said before, mussels don't appear here often, so I'll probably have to sub clams....but that's okay with me! I'll get some bottle neck clams and it should be about the same....just a little more scrubbing. (Since hopefully, mine will come straight out of the marsh!)

I am so excited about this! Thanks Dismc! And thanks to you Jean! You've worked hard today! I hope you rewarded yourself this afternoon!
Daphne
Keep your mind wide open.
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Dismc's Dinner Review for March 16th


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