The inspiration for this soup came from Carol, who was served this at a retreat for an organization she’s involved with. She didn’t find out much about the dish, except that had a coconut milk base and, of course, pineapple and herbs. “It’s delicious, cool and refreshing,” was her comment. “We should try it.”
My first thought was that I had to use fresh pineapple and that only a hint of mint was needed. That turned out to be right on the mark, though I think may try some basil one of these days. Soon.
This soup only requires a few ingredients and it is quick and easy. Prep is simple, if a bit of a pain. (I hate straining things.)
Despite what you’re thinking, pineapple soup really is cool, refreshing and delicious. Within a week, we made it twice.by
There probably isn’t a more elegant and simple way to prepare a beautiful fish filet than poaching, so when I found this very fresh grouper at a fish market, there was no doubt that poached grouper would be on the menu.
For me, poaching requires fish that’s mildly flavored and firm, and filets that are 3/4 inches to an inch thick. In addition to grouper, you can poach cod, or snapper, for example, but I’d steer clear of sole or rockfish. Sole has a tendency to disintegrate and rockfish can be very strong flavored, to the point of overpowering the delicate flavors of the poaching liquid.by
Aioli is, for all intents and purposes, a mayonnaise, but generally flavored with garlic and other flavors that make it unique. This basil aioli can be made in a blender and is extremely good with fish, shellfish (scallops in particular) and poultry. It also has a nice green color which makes it great for decorating a plate. It’s also great on sandwiches made from Italian cold cuts or seafood.by
Veal scallopini refers to the cut of veal, which comes from the leg and is thin and has a definite grain to it. It’s best prepared quickly and with a minimum of liquid, or it can get very tough. This recipe does that, and yet produces a flavorful sauce that’s rich and tangy.
Over the years, I’ve tried a number of variations on veal scallopini, but this one is the goto version when I’m not in the mood to be disappointed.
The key is to dust the veal in a little flour, season with salt and pepper and quickly saute it, in a tablespoon each of butter and olive oil, for two or three minutes per side. Then remove and set aside. Then saute the shallots, adding a little more oil if necessary, until they’re translucent. Add the juice of one lemon, a half cup of stock (veal or chicken) and the capers. cook that for a few minutes and then, when you’re about ready to serve, put the veal back into the pan with the sauce for a few minutes to bring it up to serving temperature.by
Here in the good ‘ol USA, when you talk about eggs for breakfast, they’re almost certainly fried or scrambled, so when I saw them on a restaurant menu at a country inn, I greeted the idea of baked eggs with a hearty “why would you do that?” The answer was “this is how they make eggs in France.” Figures.
I ordered them, of course, and gee, wow, they’re terrific. They’re creamy and delicate and they’re also perfect for those mornings when you have several people to make breakfast for and don’t want to spend a morning frying eggs one or two at a time.
The base baked eggs recipe is very simple. Use an individual buttered ramekin, add an egg, a teaspoon of heavy cream, and a small pat of butter and bake at 350F until the egg whites are opaque and the yellow is done to your liking. Generally, the baking time is about 15 minutes.by
Sometimes, you just need a go-to summer recipe that you know will bring a smile to the face of everyone around the table and that doesn’t require much time to prepare. Orange sesame shrimp is one of my favorites in this regard. It’s full of flavor, the ingredients are readily available, and (not counting the time to peel and devein the shrimp) can be done in the time it takes to make some rice to spoon it over.
If you have a wok and like to stir fry, you can make this dish that way, or simply use a large skillet and saute the shrimp in that.by
Although there apparently isn’t a distinct halibut season, the first half of summer is when these wonderful fish seem to be most abundant. So around this time, I can grab some fresh halibut, and you can bet it’s headed for my plate, pronto.
Halibut is a firm white fish with a mild flavor, which makes it perfect for pan searing and it works well with a light fruity gastrique and the earthy flavor of chopped fresh Brussels sprouts sauteed with bacon and shallots. For this recipe, I made the gastrique using pear nectar and topped it with slices of pear that were sauteed in a little butter.by