It seems a little strange to be writing about a chowder recipe when it is sunny, bright and about 80 degrees outside. But we have had some cooler temperatures these past few weeks, and a lot of rain. These conditions are perfect for a nice big bowl of chowdah and so that is exactly what we had.

The inspiration came when we got our seed potatoes delivered from Seed Savers a few weeks ago. Some of them had not quite gone to seed yet, and so in true Leftover Queen fashion, I decided to use them to make several batches of potato puree, as well as some delicious homefries for breakfasts and for lunch one day a quick German Potato Salad. Call it practice for harvest time. I left one of the pint jars of puree out, to make a batch of potato leek soup, until I picked up some smoked trout at the grocery store, and a plan started to come together in my mind!

This chowder was delightful, and certainly something I will be making again, as we will have copious amounts of potatoes (75 feet of plants) to eat this fall and winter! It reminds me of something you would eat on the coast of Ireland, or one of the Herbridian islands of Scotland, especially because we enjoyed bowls of it with delicious crunchy oat cakes and slices of cheddar alongside.

INGREDIENTS:

1 pint of potato puree
2 c. water
¼ cup cooked, cubed potatoes
4 small garlic cloves, minced
¼ c. sliced leeks
¼ cup sliced fresh oyster mushrooms
¼ cup green peas
¼ cup spinach or other dark greens
juice of one ½ lemon – save the other half
olive oil
salt and pepper
4 ounces smoked trout, shredded

METHOD:

In a large pot combine the potato puree and water, until it is well mixed and has a uniform consistency.
While this is happening, in a skillet sautee the potatoes, garlic, leeks, mushrooms, peas and greens in a nice drizzle of olive oil. Once the veggies are soft, put them in the pot with the puree and mix. Add the lemon juice, and season with salt and pepper to taste. Then crumble up ½ of the smoked trout and mix into the chowder. Cook all together for about 5 minutes. Serve with slices of lemon (Preserved lemon would be amazing with this) and the rest of the trout, divided evenly on top. Serves 4

We are still without internet, here at the homestead, so my absence in the blogosphere continues…but I have been amassing so many great recipes since we got here, I just have to keep sharing, as I can. I am just so inspired to shop for food and cook here!

This is a local, or at least regional salad with products coming from Northern New England (or grown by me – in the case of the lemons). This salad features the beautiful and delicious bounty of spring and is packed full of nutrients and major brain food.

I am excited to be featuring some delicious products from several awesome local producers here in beautiful Northern Vermont. This just goes to show how easy and pleasurable it is to eat locally, when you are in a community that really supports local agriculture and food producers. Especially when these products are readily available and easy accessible to the community.

That really is the crux of the local food movement– even though our growing season is much shorter here, there is always an abundance of local products available. Having local products available year round is an important goal of this community, and because it is a community effort, you really can find local products year round. This includes produce, meats and dairy in addition to local coffee roasters, bread bakers, beer and wine makers, peanut butter producers, as well as salsas, sauces and condiments. Not to mention the maple syrup and raw honey! The produce variety may not be as extensive as if you were going to the regular grocery store, but that is part of the joy and challenge of seasonal eating. Plus, learning simple techniques like canning and preserving can really prolong the bounty of a shorter growing season, adding color, flavor and nutrients to the winter months. So if you plan ahead, you can actually eat quite well during harsher months. Thinking that weather is the key factor in the availability of local foods in a community, is a terrible misnomer. I found it much harder to find true local staple products in Florida, which is one of the reasons we left. I lived there for over 3 years. I have lived here less than 2 weeks.

This focus on local and sustainable food is just one of the many major reasons we have decided to make this part of the world our permanent home. We really are so lucky to have found a community that shares our strong core values, which is important on so many levels. Living in a place where your ideals are supported and just a “normal” part of life is a welcomed relief. People are adaptable and can make do anywhere, finding hidden treasures, but being able to live according to your values with ease is a true blessing. I am looking forward to sharing many other finds with you over the coming months and years.

Local Products

* Bar Harbor Mackerel, Bar Harbor, Maine -all natural, wild caught, naturally hardwood smoked Atlantic mackerel. Sustainably harvested from the clear cold waters of the Gulf of Maine. I consider Maine as well as the rest of Northern New England and the Quebec province of Canada (25 miles as the crow flies) to be local to us. This mackerel as well as wild herring fillets are available from a local market, Apple Tree.

* Pete’s Greens – Four Season Organic Vegetable Farm, Craftsbury, Vermont – Salad mix featuring: red rib dandelion, endive, fennel tops, wrinkled cress, red leaf amaranth, tatsoi, ruby red chard, bright lights chard, arugula, upland cress, spinach, orach and purslane. These were some of the most delicious and aesthetically beautiful greens I have had. We first had them at the Bee’s Knees an amazing local restaurant. I asked the server where they got their mixed greens, and then we were able to procure some from another local market, The Green Top Market.

* Elmore Mountain Bread Elmore, Vermont– Wood fired micro bakery. They use a long fermentation process in their bread making. Each loaf takes a total of 16 hours. Sometimes it is hard to resist bread like this, and so I was indulging on it when we first got here and I wasn’t having any ill effects from it. Now I know why…just another blessing, considering many of the restaurants in the area, as well as local groceries, and markets sell Elmore Mountain Bread. Being able to eat a sandwich or burger at a restaurant is a true luxury for me. Thank you, Elmore Mountain Bread!

* Farmer Sue’s  Peperoncini Peppers Bakersfield, VT – Do you know how hard it is to find peperoncini peppers without corn syrup? I love these little pickled peppers, and now I have an alternative to making my own . Farmer Sue makes all kinds of delicious pickled vegetables and sells at the year round Lamoille Valley Artisan Farmers Market .

RECIPE:

Smoked Mackerel Salad

INGREDIENTS:

6-8 oz. smoked mackerel fillets
juice of ½ lemon
salt&pepper to taste
hefty sprinkle of herbs de provence
1 TBS fresh chives, chopped
1 TBS mayonnaise
2 peperoncini peppers chopped
drizzle of olive oil
2 cups salad greens

METHOD:

Mix all ingredients together in a bowl, reserving a little lemon juice for the greens. Dress your greens with olive oil and lemon juice and toss. Place a mound of the mackerel salad on top. Serve with slices of sourdough baguette.

Be sure to share the mackerel juice with any feline or canine friends you might have at home. They will love you!

Serves 2

(Me, Mom and Michelle)

This year it was my turn to host the Christmas festivities for my family. For a variety of reasons, we didn’t have a huge Christmas celebration, like the days of yore. In days gone by my great aunt hosted a Feast of the Seven Fishes on Christmas Eve for the whole extended family and we went every year to Western Pennsylvania to enjoy it followed by Christmas Dinner the next day, at my Grandparents house. The feast on Christmas Eve was held in my aunt’s basement and when you walked down there, from the main part of the house, it always smelled so good! Like you were entering a restaurant with so many smells. I remember those warm, happy times spent with my extended family, when everyone was still with us. We will never have those days back and so…

This year I wanted to honor those old and cherished family traditions and memories. I have found often, in my life, that food can bring back the past . One small bite of something or a long forgotten smell, can make the past come swooshing into the present. If only for a second. Since we will be moving in April, I don’t know when the next holiday will be that I can share it with both my mom and my cousin Michelle who both live in Florida. So I decided this was the year to bring back the Feast of the Fishes!

This feast is an Italian American tradition – not celebrated in the motherland, and is derived from a time of abstinence, as it says on Wikipedia: “ in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil”.

But I must admit, that for me, it was always about the food!

We haven’t done a Feast of the Seven Fishes in my immediate family for years, but it is certainly a tradition that we all enjoyed. So this year, since I was in charge of the menu for Christmas Eve – I decided to bring this tradition back. It was a small gathering this year, only 4 of us, so I decided to do 4 fish courses – including 5 fishes, not the copious amounts of fish dishes from the past, but a revised menu. The menu was dictated by what was available at our local fish store the day before, and what the guests enjoyed from the past. I also wanted to make each course easy to prepare, so that I could enjoy time with my family without being too stressed. Most of these dishes we prepared in between courses together, or while we were eating other courses. So much fun was had in the kitchen with family!

Roberto and I love ceviche, but have never made it at home. In fact it is one of my favorite things, first having fell in love with it in Jamaica on our honeymoon. It is kind of become a “special occasion” dish for us. We had it for our one year anniversary, and most recently for my birthday. So I knew I wanted to make a version of ceviche for this special occasion. I found and used a recipe for Shrimp and Scallop Ceviche from The Ravenous Couple which was excellent. It was the perfect course to enjoy with our champagne toast. The beauty of this dish is how flavorful it is, and also so easy to prepare. It would surely be a hit at any dinner party – elegant, beautiful and fresh.

Next up was Bergensk Fiskesuppe, Bergen Fish Soup. I had received a soup starter from my buddy and Norwegian food blogger Siri, from Transplanted Baker. I was saving it for a special occasion, and this was the perfect one. I added fresh clams to it, and it was very much like a clam chowder, creamy and delicious. Again, with minimal effort. Everyone loved it. All that needed to be added was a bit of cream, water, a splash of wine and the clams. Bring to a boil and serve. Perfect and delicious! I am going to have to get Siri to send me some more!

The third course was Zeppole con Alici. These are basically Italian donuts. However, there is a surprise stuffed inside these Calabrase zeppole or zippoli – they are not sweet like donuts, but savory, and filled with anchovies! I grew up with these, and they were the treat that everyone in my family looked forward to the most at my aunt’s Christmas Eve dinners. Since I entered the world of food blogging, I had seen various recipes for zeppole, but never our anchovy filled ones, until one day, I read my friend Michelle’s post on Bleeding Espresso . Then again last year, here . Apparently Zeppole con Alici, or anchovy filled zeppole are common among the Calabrese, and she grew up in PA with them as a child too. Michelle and I have a lot in common besides being born in PA and growing up with Calabrese relatives! But this post was a revelation to me! Finally a life long mystery solved! Especially since my Italian husband had never heard of these! He loves them now too!

Although my great aunt never did give away her secret recipe, my mom did a bit of recon this year, and found a recipe for zeppole dough. Although you can use Michelle’s – it is pretty much the same one – except her’s has a splash of wine added…yum….We had a great time making zeppole – all of us got in on the action, me, my mom, cousin Michelle and Roberto! Even the pups and cat were excited, smelling all the anchovies. These turned out differently than the zeppole of our youth, but were still delicious. So good in fact that we ate the entire plate of them!

The next course was the main dish, a Stuffed Flounder prepared by my mom. She made a stuffing of toasted pine nuts, bread crumbs, Italian parsley, and capers. Then used it to stuff rolled fresh flounder fillets. You then bake them in some white wine, until flaky. We served this with an easy spinach salad. They were delicious – an easy and great way to make fish. I will certainly do it again in the future.

The last dish was dessert – Trifle with an Italian Twist and no fish included. A few weeks ago, I was watching an episode of the Barefoot Contessa and she was making a holiday meal for a blogger – for her blog (lucky girl). For dessert she made a Red Berry Trifle with a cognac pastry cream, and it looked delicious and festive. I adore trifles – well any desserts made up of cream and custard is a winner in my book! So I decided to make a version of her trifle, except with more Italian flavors. Instead of cognac cream, I made frangelico cream. I also put frangelico in my whipped cream, and skipped the sugar. I also skipped the strawberries, opting for full on raspberries and sprinkled it with more frangelico instead of framboise. And I opted for Pandoro – which is a plain version of Panettone, in lieu of pound cake . Pandoro is usually served this time of year in Italy. The trifle was delicious. So delicious that my cousin, Michelle, who vows that “eating any dessert not made with chocolate is a waste”, ate every bite and loved it!

We had a really great night, full of laughter, and good times! This is how I remember Christmas Eve’s of yore and so I guess it all worked out!

Here is the post I promised everyone on Monday. If you have not read or commented on Monday’s post, Concerned Consumer, or Mentally Ill? please take a moment to do so. I think this is a very important issue – that leads to other larger issues, that affects all of us. Anyway, you can read all my thoughts about it on that post, for today, onto something else!

Are you a food blogger? If so, have you signed up to be a Featured Publisher with Foodbuzz? If not, I ask you, why not? Foodbuzz is a great place to meet and interact with other food bloggers and non- food bloggers who just love food! Not only that, there are also a lot of other great benefits to being a Featured Publisher. One being that you get to try free stuff through their Tastemaker Outreach Program! Recently I was lucky enough to receive some wine through that program…Black Box Wine, that is.

Several years ago I read an article that discussed screw top wine bottles and how there was mostly just an aesthetic difference between those and bottles topped with corks. So I started giving some screw tops a chance, and found some pretty good ones. So when Foodbuzz announced they were going to be featuring Black Box Wines in their next Tastemaker Outreach Program, I decided to sign up. I wanted to see what wine in a box would be like. It got a lot of good reviews, and so it really piqued my interest. Black Box wines feature vintage-dated wines from the world’s premier growing regions, and delivers great taste at half the price of bottled wines of the same quality. Plus it comes from a portable, re-sealable, recyclable box. Cool.

So about 2 weeks ago I received my box of wine in the mail. I was not sure what variety I would be receiving, and I must admit, I was a little disappointed to see a Sauvingnon Blanc. We are not really white wine drinkers in this family, but keeping an open mind I put it in the fridge to chill, waiting to get that urge for white wine.

Roberto’s brother, Davide is visiting from Italy for the first time, so we really wanted him to enjoy some fresh FL seafood as soon as he got here! So the first full day he was here, we went to our local fish market and I got local shrimp, as well as mussels and scallops. When we got them home, I decided to cook them with garlic and wine, and serve it all over some nice pasta.

As part of my gluten free journey I have looked into alternatives to straight semolina (durum wheat) pasta. One of my favorites is De Boles pasta that is made with part semolina and part Jerusalem artichoke flour. The Jerusalem artichoke flour is high in inulin, a pre-biotic, that is a digestive aid. Inulin also lowers blood pressure and cholesterol. Artichoke flour gives the pasta a lower glycemic index making it easier for those with gluten sensitivity (not for those with a gluten allergy or celiacs because there is still some semolina flour) to process.  However, De Boles does carry a gluten free line, yet I have not seen it at my grocery store. For me, the difference between the Jerusalem artichoke flour pasta and “regular pasta” is non- existent. It cooks up nice and al dente, every time, just the way I like it.

The other gluten free pasta I have come to love is Mrs. Leepers 100% organic corn spaghetti – not a huge fan of their slow to load website, however.  My husband really loves this pasta, and he would be a good judge of all things pasta. I also like it. It does not get sticky or mushy and tastes…just like pasta!You would never know it was made from corn flour.

Although I am beginning to lean in the direction that I originally thought about my health, which is that I am just not very tolerant of grains in general, I don’t seem to be bothered by corn or artichoke. Therefore,  I may try to increase the number of times we eat these pastas. Roberto LOVES pasta, and I really only cook it once a month, at the most, when I don’t mid falling asleep at 8 PM. I highly recommend these products. They are really good.

So back to the seafood. We brought it home and as I was putting it in the fridge, a light bulb went off – I could cook it in the Black Box wine and then drink some to go with it! So I did a simple sautee of garlic and onions in olive oil. I added the seafood and then about a cup of the wine, juice from one lemon (and the lemon peels)  and some fresh herbs from the garden – basil, chives and lemon balm.

I let it all steam away for about 3-5 minutes, and then served it over the De Boles pasta with a drizzle of lemon olive oil on top, for fun. I also served it with a loaf of Artisan Bread in 5’s Olive Oil Bread , to which I subbed one half cup of water for plain kefir and added about 1 TBS of honey (instead of sugar). Of course I had to have a chunk too, to dip into the delicious sauce from the seafood boil! It was great.

This meal was a huge hit and we all enjoyed the glass of Black Box Sauvignon Blanc that we drank with it! I can’t say I would chose to buy that variety again, however, I think I would try some of their reds! Thanks so much Foodbuzz for giving me the chance to sample this!

We had fresh local scallops and lobster (the lobster was not local, but was on sale for Father’s Day) kabobs with pineapple. The seafood and pineapple were marinated in a mixture of lime juice and zest, cilantro, jalapeño, sugar, salt, oil and pepper. Separately the same marinade was mixed with a whole sliced avocado. This was then used as a topping on a green salad with corn. On the side I made a red quinoa pilaf. To drink – “Teatini” a sun tea cocktail. Then of course dessert was the cake with preserves and whipped cream!

For Kabobs –

INGREDIENTS:

2 tsp finely shredded lime peel
¼ cup fresh lime juice
¼ cup fresh cilantro, snipped
1 small green or red jalapeño, finely chopped
2 tsp raw cane sugar
pinch of ground coriander
sea salt
fresh ground pepper
¼ cup grape seed or olive oil
1 lb sea scallops
2 lobster tails, cut into chunks
about 2 cups of pineapple chunks
1 avocado sliced into chunks or wedges

METHOD:

In a small bowl combine all the marinade ingredients and whisk together. Set aside. If using bamboo skewers, begin soaking them.
In a large bowl combine scallops, lobster and pineapple chunks. Toss with 2 TBS of the marinade. Let stand for 15 minutes.
Alternately thread the scallops, pineapple chunks and lobster onto 4 skewers. Grill uncovered for 8-10 minutes or until scallops are opaque – turn them after about 4 minutes. Serve with avocado chunks.

For “Teatini”

I used peach ginger tea and made a batch of iced sun tea (you could also make iced tea by boiling tea bags). I sweetened it with stevia. The day before I also took a large peach and cut it into chunks and soaked the chunks in some vanilla vodka.

For each drink, I swirled the inside of the glass with honey, then added some of the vodka soaked peaches, a small jigger of vanilla vodka and filled the rest of the glass with the sweetened tea and ice.

When we were at Whole Foods the last time we stocked up on meat and fish. It is pretty expensive, so I usually just get whatever is on sale or the cheapest. This is a way for me to ensure I am getting quality and “happy” meats and fishes, while at the same time, try new things since I am not always familiar with preparing what is on sale. Unfortunately, I have not been able to find good local sources, as of yet…hard to believe, I know…

When it comes to fish, I always look for “Wild” and “Fished in the USA”. So this time that meant we bought haddock and flounder. Not the most exciting visually or taste wise, (I prefer more fatty fishes like salmon and tuna, but Roberto is allergic), but I decided this would be a great exercise in expanding my horizon. I have never cooked with haddock before, so I decided to give it a whirl. I needed some inspiration, so I went on Twitter and asked around to all my buddies what to do with Halibut (since I misread what I actually had, halibut, haddock, same diff right?) and I got some great suggestions, like frying it, or making fish tacos. But this was a martial arts night and so I knew when I got home I would be exhausted and I am trying to watch weight right now, so frying was out of the question for right now (although in the future – definitely!). But my buddy Peter from Kalofagas suggested his recipe for Pistachio Crusted Halibut, using dijon mustard and panko.

So I decided to do a version of that. I didn’t have all the ingredients in his recipe on hand, so I went through the fridge and pantry to see what I could sub in. We really enjoy Salt and Vinegar flavored natural Kettle Chips, and in the back of the pantry I found an almost empty bag. So I decided I could use that in lieu of breadcrumbs – plus vinegar goes great with fish. I spread dijon mustard and Greek yogurt on the fish and then smooshed my potato chip and pistachio mixture on top. Then I put it in the fridge until we got home. I also sliced up some carrots rounds and fresh fennel bulb strips that we had left over from the farmers market, drizzled them with olive oil and seasoned them with salt and pepper and roasted them at 350 for about 20 minutes.

When we got home. I put the fish on top of the fennel and carrots, and baked everything at 350 for another 20 minutes. It turned out really delicious. All the flavors really complimented each other and it really brought to like otherwise boring haddock!


INGREDIENTS:

There were no real measurements here – I just kind of eyeballed everything…

Haddock (or halibut) steaks
Greek Yogurt
Dijon Mustard
Pistachios
Salt and Vinegar Potato chips
Salt and Pepper

Fresh Carrots and Fennel, sliced

METHOD:

See above post.

Recently we were in the mood for some pub grub. I guess it has something to do with the cooler weather settling in, but we were looking for something tasty for movie night, and we had an Irish movie, The Secret of Roan Inish and really good beer, Samuel Smith’s Oatmeal Stout and Post Road’s Pumpkin Ale. So fish n’ chips just seemed so appropriate!

If you have never seen The Secret of Roan Inish. I highly recommend it. It is one of my favorite films, a beautiful tale based on the Orkney Islands myth of Selkies, people who can transform themselves into seals.

The legend goes anyone who steals and hides the skin of the Selkie, when it has shed its skin, while in human form, they can keep the Selkie from being able to resume their seal form. So there are lots of stories of men stealing the skin of a female Selkie so that he can wed her, etc. But the Selkies always long to return to the sea. One of the most hauntingly beautiful songs I have ever heard, Sealwoman/Yundah by Irish singer, Mary McLaughlin is also about a Selkie. But, I digress….

Anyway, to make the fish n’ chips, I remembered that my good friend, Judy, from No Fear Entertaining had recently made beer battered squash blossoms, and so I decided to use her beer batter for our cod loins (does anyone know why they call them loins? Last time I looked, cod don’t have legs….).

After battering the fish, we had more batter and since I had used the last of the oil, we figured waste not want not, and so we started pulling everything out of the fridge that could be battered and fried – like Bubbies bread n’ butter pickles and some leftover rings of onion. As per tradition, we also had oven baked fries (the chips).

It was a fry festival! Like how I had to add some basil to the dish for the picture? It just looked too monotone without a little color in there!

This was a great dinner and was perfect for the movie and the delicious beer to wash it all down!

So as many of you know, in the Leftover Queen household there is an unending quest for good pizza.

I have written about it on my travel blog here, here, here and here , as well as attempting it at home, on the grill last summer when we were at my mom’s.

We have tried other, not so successful pizza making attempts at home that certainly weren’t worth blogging about. But still on this bread revolution kick, I decided to use my new favorite cookbook, Artisan Bread in Five Minutes a Day to try my hand at a new recipe for pizza dough.

I decided to go with the Olive Oil Dough, but I modified it a little to get some whole wheat flour in there. I have heard the low down on all WW pizza dough from my good friend Helen’s blog, Food Stories, and so I didn’t want to make the same mistake (thanks Helen for being the guinea pig!).

This dough was amazing! It was easy to work with, lifted right off the cookie sheet with no trouble and a perfect golden brown. We topped our pizza with Ciliengini (small fresh mozzarella balls), sun dried tomatoes, artichoke hearts and anchovies with capers. It was the perfect combination of flavors and they texture of the crust was perfect – thin, crunchy on the outside, with a soft give inside. The flavor of the olive oil in the dough really gave it a whole level of deliciousness. The fruitier the olive oil, the better!

We enjoyed this pizza while watching The Spiderwick Chronicles when my mom was visiting. Now Roberto is insisting we have this pizza at least once a week!

INGREDIENTS:

Dough – makes four one pound loaves to be used for pizza, foccacia or even a nice boule.

2 3/4 cups lukewarm water
1 1/2 TBS granulated yeast
1 TBS sea salt
1 TBS sugar
1/4 cup extra virgin olive oil
3 cups whole wheat flour
3 1/2 cups unbleached all purpose flour
8 tsp gluten

Pizza Toppings

1/2 small can of tomato paste
dried oregano and basil to taste
1 8 oz. container of Ciliengini
4 oz. artichoke hearts
sprinkling of sun dried tomatoes
1 flat of anchovies with capers, drained (optional)

METHOD:

Mix yeast, salt, sugar and olive oil in a 5 qt. bowl with a lid or food container. Mix in the flours and gluten without kneading, just using a spoon until it is all mixed. You can use wet hands to incorporate the last bit of dry ingredients if necessary. The dough will look “messy”. This is normal – you do not want to over mix.

Cover (not airtight) and allow to rest at room temperature for about 2 hours. The dough can be used immediately after the first rise, or it can be put in the fridge for about an hour, making it easier to handle. Dough can be used for up to 12 days.

To make Pizza:

Preheat oven to 450F.
Roll dough out on a flat surface and roll to desired thinness. Place on a lightly oiled cookie sheet. Spread the tomato paste on the dough and sprinkle with herbs. Place the Ciliengini on top of the pizza evenly spaced. Then add the artichokes, anchovies and sun dried tomatoes. Place on the bottom rack of the oven and bake for about 15-17 minutes or until crust is golden brown (don’t forget to check the bottom) and cheese is melted and bubbling.

Serves 3 adults – and leaves them wanting more…

Serve with “Italian Mojitos” (when you want to channel your inner Giada, who makes Italian version of everyone’s favorites!)

For each drink:

several lemon wedges
generous pinch/ small palm full of fresh basil
generous pinch/ small palm full of fresh mint
simple syrup (I used homemade mint simple syrup), to taste (I used about 2 TBS for each drink)

(muddle these ingredients together in a tall glass)

Then add 2 oz./one shot of dark rum

Fill to top of glass with ice and club soda or seltzer water!

ENJOY!

Saturday was Midsummer, or Summer Solstice, known as the longest day of the year and celebrated all over the world.
However, since that date is always in flux, due to the rotation of the planet and the changing of calendars from the Julian to the Tropical, many people celebrate this holiday between June 21-24, because the actual astronomical solstice usually falls somewhere between these two dates. Midsummer is originally a pagan holiday, called Litha, and has since been Christianized to be the celebration of the nativity feast of Saint John the Baptist. This is a festival of fire and light, and of thanks for the sun and its importance for survival and fertility.

In the North of the Northern hemisphere, like Scandinavia, it means that the sun does not set this day in many places, nor the few weeks before and after this day. When I lived in Norway (Trondheim to be specific, located in the center of the country) at Midsummer, we got two hours of twilight and the rest of the day was as bright and sunny as a summer’s day. It was a remarkable thing to experience, especially when you are not used to it. It usually means staying up late, enjoying time with friends and family and cooking up some good food to celebrate. Scandinavian bashes are usually known for their simple and delicious seafood. This holds especially true at Midsummer, when fresh seafood is at the height of freshness – crab and shrimp figure prominently, as does the ubiquitous salmon.

So I decided to create a Midsummer Feast, by cooking up some crab and corn fritters with garlic aioli, crostini with goat cheese and smoked salmon,

a nice salad full of goodies, like cucumbers, olives, pickled garlic, and roasted red peppers with a delicious avocado dressing.

We enjoyed some lovely cocktails, mixed up with an awesome blend of superfruit juices from Genesis Today and spent a lovely evening listening to Caribbean music and enjoying our veranda until the arrival of night.

Crab and Corn Fritters with Garlic Aioli

INGREDIENTS:

fritters:
1 TBS olive oil
1 1/2 cups frozen sweet corn
1 small onion, finely chopped
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
freshly ground pepper
1/8 tsp cayenne or red pepper
1/2 cup milk
2 large eggs
2 TBS sweet chili sauce
1 lb fresh crabmeat
1 TBS butter and 1 TBS olive oil

aioli:
2 TBS sherry vinegar
1 egg
2 cloves garlic
1 cup extra virgin olive oil
1/2 tsp salt
juice from 1/2 lemon

METHOD:

Preheat oven to 200F. In a medium skillet over medium heat, heat up the olive oil. Add corn and onions and cook, stirring occasionally until they begin to brown – about 8-10 minutes. Remove from heat.
In a large bowl combine flour, baking powder, salt, pepper and red pepper – mix thoroughly. Using a whisk, add milk and eggs to the mixture, then stir in the sweet chili sauce. Stir in corn mixture and then the crab. Heat up the skillet again, and add the butter and olive oil. Drop the crab mixture, by large spoonfuls, into the hot oil/butter and pan fry until golden brown on each side, then place in the warm oven until you are finished frittering.

To make the aioli:
Place the egg and garlic in a food processor or blender. Whirl until the garlic is smooth. Add the olive oil in a slow stream while the motor is still running, until the mixture is thick. Add vinegar, salt and lemon juice. It will not be as thick as mayonnaise, but it will not be runny either. Serve with the fritters.

Stay tuned for more information about Genesis Today’s line of 100% Super fruit Juices and the cocktails we created for this meal using them.

Eating healthy is a way of life, some may argue that it is a boring way of life. They might say, food is about passion, and that you shouldn’t dumb down that passion through making it healthy all the time. I am certainly one to splurge but I really believe that some of the healthiest foods are the tastiest. For me there is no question of what I would prefer given the choice of a nice juicy marbled steak with Bearnaise sauce or a sushi roll. Who can argue that fresh vegetables from the garden are something most of us look forward to every year?

A list of my favorite foods include cheese, beans, hummus, olives, yogurt, papaya, salads of all varieties, avocados, almonds, artisan bread, ice cream and nice fresh sushi. So for me, healthy does not equal tasteless or boring – to me it equals fresh, unrefined, un-tampered with goodness. “Healthy” means something different to different people. For me, it is about moderation and the above qualifications are more important than calories and fat, calories and fat are natural, they are in everything, there is good and bad and they are important for a balanced diet. For me it is more important that my food is free of chemicals, hormones, additives, preservatives and dyes. So when you think about that, a diet of all my favorite foods fit into my category of “healthy”.

Here is another Leftover Queen classic! It was one of those meals which kind of cleaned out the fridge of Farmers Market finds and the pantry of dry goods . I made this when we were spending a weekend at home and had some time to kill. Usually if we are home on the weekend, we spend one day making and prepping food for the following week. We made bread, ice cream, sauces and usually a nice meal – that will produce leftovers!

When we made this we had some for dinner one night and then the next day, ate it like a cold salad at the beach. It is so flavorful, healthy and full of goodness. This made quite a lot so we had lots for lunches the following week.

This is one of those recipes that you can substitute anything you like. For us, the combination of the shrimp, pine nuts and raisins backed by the curry flavor was amazing! I am submitting this in Ben and Ivy’s Fat Chefs or Skinny Gourmets event promoting healthy foods. I wanted to show that cooking healthy is a lifestyle and not something that needs a lot of planning to achieve. If you have a well stocked pantry full of whole grains, legumes and whole wheat pastas, as well as a freezer and fridge full of vegetables that have already been washed and are ready to use, cooking healthy is a breeze. You can create awesome stir fries, couscous, hash and healthy pasta and bean dishes in a flash.

Healthy foods are not boring, especially when you are using local, seasonal produce that is at the height of flavor and freshness in tandem with what is already in your pantry.


Shrimp Curry Couscous

INGREDIENTS:

1 box of instant whole wheat couscous – perfect to have on hand for a quick meal
2 TBS olive oil
2-3 carrots cut in small dice
½ red onion
½ can of organic garbanzo beans
¼ cup pine nuts – toasted
¼ cup raisins
couple handfuls of frozen peas
handful of assorted greens – beet and chard
1 TBS curry powder
1/2 tsp cumin
½ tsp tumeric
1/8 tsp cayenne pepper
8 oz. extra large raw shrimp

METHOD:

Cook the couscous according to package directions. In a large skillet, heat the oil and sautee the veggies, peas, raisins and pine nuts together. Add the spices and sautee until veggies are tender and raisins are plump. Add the shrimp and cook until pink and look like a “c”. In a big bowl toss the sautee with the couscous and serve. Can be eaten hot or cold.

Recently we had my family over for an open house. We have been in our new place for a while now and not everyone had been here to see it. So we decided to do a luncheon. I had two ideas going into this party – I wanted to make something rustic and old-school hearkening back to the times that Italians stopped what they were doing to enjoy a nice lunch spread together out in the fields, on a big slab of wood turned into a table. Also along this theme, I really wanted to make something using ingredients that we already had at home.

Too many times when preparing for a party, I decide on a menu and then go and buy all the ingredients. This time, I wanted to challenge myself more and use what was around. We had been to the Farmer’s market the day before and had gotten our staples: potatoes, tomatoes, squashes, onions and beautiful bread. We also had a bag of frozen mussels in the freezer. So I decided to make a regional dish from Puglia, called Tiella di Cozze or Mussel Casserole – it is said to have descended from Spanish Paella. Since we were having a crowd, I also added some shrimp to the dish, which was topped off with a delicious bread crumb and parmesan topping! It was wonderful.

We served it with a nice green salad,Garlic-Rosemary Foccacia from Maria, the bread lady at the Farmer’s Market and finished with a

Yogurt Carrot Cake with Toasted Hazelnuts . Keep reading for the recipes.

Tiella di Cozze

INGREDIENTS:

3 lbs mussels
1 lb shrimp
½ cup wine
¼ cup olive oil
1 onion, thinly sliced
1 lb potatoes, thinly sliced
1 large zucchini, thinly sliced
1 large yellow squash, thinly sliced
2 cups cherry tomatoes, cut in half
salt & pepper to taste
4 ounces grated parmesan cheese
2/3 cup bread crumbs
½ TBS dried oregano
½ TBS dried tarragon
reserved liquid from shellfish

METHOD:

Preheat oven to 375 F. Scrub and rinse the mussels well. Pull away beards and discard them. Throw away any mussels that have cracked shells or are open. Peel and de-vein the shrimp. Wash and pat dry. Put mussels and shrimp in a large sautee pan, add the wine and cover the pot. Steam them until mussel shells begin to open. Take the shellfish out of the pan – while doing this remove the top shell from the mussels and discard – leaving the mussel in the bottom half. Set these aside.

Spread olive oil in a casserole dish. Arrange a layer of onions over the olive oil. Add a layer of potatoes, squash, zucchini and tomatoes on top of each other. Then place the mussels in their shell as well as shrimp on top to make another layer. Salt & pepper to taste.

Combine cheese, bread crumbs and herbs together in a small bowl. Spread some on top of the mussels. Keep layering vegetables, shellfish, and breadcrumb mixture until all is used up. You want your top later to be the breadcrumbs. Pour reserved liquid down the sides of the casserole. Bake uncovered for about 45 minutes or until veggies are tender. Scoop with a spoon to serve. Serves about 8, generously.

Yogurt Carrot Cake

I used a store bought carrot cake mix and instead of using oil, I used plain yogurt. I made whipped cream using Tahitian vanilla extract for flavoring and used the whipped cream to ice the cake. I then sprinkled the whole thing with chopped, toasted hazelnuts.

Okay guys, I am giving away secrets here. I use yogurt in a lot of my cooking. It is one of my culinary secrets. When a dish needs a little extra tang or some creaminess, I dig out the ubiquitous carton of plain yogurt in my fridge. I prefer the Greek style yogurt, as many of you know, but sometimes it is not available, so I just go for the all natural, organic plain stuff. No one can ever guess that it is in there, but it really adds a wonderful element to some of the best dishes I have made.

My Dad and Step mom were here this weekend visiting us. I wanted them to see the things about St. Augustine that we love so much, so on Saturday AM, bright and early we took a trip to the Farmer’s Market. We picked up some beautiful fresh local shrimp. We got some more of those huge Meyer lemons. I had pasta at home already and standing there at the market with fresh shrimp, lemons and beautiful green spring onions a plan began to form. This is the kind of cooking I love – being inspired by the best products you can find. The recipe is almost secondary.

After the market we took them to the the beach where we are going to get married in April. As you can see it was REALLY cold here this weekend. I am so glad I brought my parka with me from New England! We had a really great time. Roberto was the best sous chef ever and we had a great time cooking together in the kitchen while Dad and Kayzie relaxed in the living room with a glass of wine (did I mention that Kayzie is a wine distributor and they brought their own wine on their trip?! – lucky us!) The pasta was delicious by the way…

INGREDIENTS:

2 TBS olive oil
2 lbs fresh shrimp
½ cup fresh spring onions
4 cloves of garlic
Juice from ½ huge meyer lemon
2 TBS white wine
1 lb spaghetti
3TBS capers
½ cup feta cheese
4 TBS plain yogurt
slices of lemon from other half of meyer lemon
salt& pepper to taste
drizzle of good quality olive oil

METHOD:

Bring salted water to a boil for pasta. Heat a large skillet over medium high heat with 2 TBS olive oil. When oil is hot throw in the shrimp and garlic. Sautee just until one side of shrimp flesh become pink. Add the spring onions, lemon juice and wine. Cook together until shrimp is pink all over. Remove from heat and place lid on top. Finish cooking pasta until al dente. Place pasta in the skillet with the shrimp. Mix together. Add the yogurt and salt and pepper to taste and mix together. Place in serving bowl. Add the capers and feta cheese and arrange the lemon slices on top of the pasta. Drizzle with good quality olive oil. Serve immediately with good bread to sop up the juices. Yum!