Author: 2countrykitchen

Garlic Shrimp

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Garlic Shrimp

Garlic Shrimp

  • Prep 10 min.

  • Cook 5 min.

Recipe By:Swede

Ingredients

  • shrimp, peeled
  • garlic salt
  • olive oil

Directions

  1. Heat olive oil in skillet.
  2. Add raw shrimp.
  3. Sprinkle with garlic salt.
  4. Turn shrimp over when pink.
  5. Add more garlic salt.

Crab Cakes

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Crab Cakes

Crab Cakes

  • Prep 5 min.

  • Cook 10 min.

Recipe By:Swede
“Uses leftover mashed potatoes”

Ingredients

  • 3/4 c. mashed potatoes
  • 1 egg
  • 1 t. prepared mustard
  • 1 t. salt
  • 1/2 t. pepper
  • 2 t. Worcestershire sauce
  • 1 t. parsley
  • 1 t. baking powder
  • dry bread crumbs
  • crab meat

Directions

  1. Mix and add 1 can crab meat.
  2. Form patties and dip in dry bread crumbs.
  3. Fry in oil in skillet.
  4. Serve with cocktail sauce.

Rouget grille au fenouil braise au thym

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Rouget grille au fenouil braise au thym

Rouget grille au fenouil braise au thym

  • Prep 10 min

  • Cook  35 min

Recipe By:Swede
“Red mullet broiled on a bed of bulb fennel and thyme (Source: Femina magazine, L’Independant)”

Ingredients

  • 2 bulbs of fennel
  • 8 fillets of red mullet (fresh or frozen)
  • 1 cube of vegetable bouillon
  • 1 c. hot water
  • 6 sprigs of fresh thyme (4+2)
  • 2 T. olive oil (1+1)
  • salt and coarse ground pepper

Directions

  1. Preheat oven to 210 C. (425 F).
  2. Trim fennel bulbs and cut into thin rounds.
  3. Add hot water to bouillon cube to dissolve.
  4. Put fennel into gratin dish and add 1 T. oil and bouillon.
  5. Add 4 springs of thyme, salt and pepper; cover with aluminum foil.
  6. Cook in oven about 30 min.
  7. Take dish from oven and add fillets of fish, skin side down.
  8. Add 1 T. oil, the rest of the thyme, salt and pepper.
  9. Put under broiler about 4 minutes.
  10. Serve fish, skin side up, on a bed of fennel.

Mille-feuilles meringues aux kiwis

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Mille-feuilles meringues aux kiwis

Mille-feuilles meringues aux kiwis

  • Prep 40 min.

  • Cook 3 h

Recipe By:Swede
“Source: Femina Magazine, p. 58”

Ingredients

  • 8 kiwis
  • 150 g. sugar
  • 3 egg whites
  • 125 g. mascarpone
  • 20 cl cold heavy cream
  • 75 g. sugar
  • 1 vanilla bean

Directions

  1. In top of double boiler, beat egg whites with 150 g. sugar.
  2. Heat water in bottom of double boiler and then put egg mixture over it, beating until egg whites become firm.
  3. Remove top from the bottom of the pot and continue beating egg whites until they are cool.
  4. Preheat oven to 100 C.
  5. On cookie sheet, covered with parchment paper, form 12 circles about 10 cm in diameter and about 1/2 cm thick.
  6. Put in the oven for 3 hours, then turn off the oven and let them cool in the oven.
  7. Beat the cream until it is firm, then add the rest of the sugar and beat again to obtain a whipped cream.
  8. Split the vanilla bean lengthwise and scrape out the seeds, which you add to a bowl with the mascarpone.
  9. Gently add the whipped cream to the mascarpone in 2 batches and mix until light and fluffy.
  10. Peel the kiwis and cut them into round slices.
  11. To serve, put a little cream mixture on 8 of the meringue disks and put kiwis on the cream.
  12. Put 4 on top of the 4 others, then top each with a plain meringue disk.
  13. Decorate tops with a little cream and perhaps a strawberry.

Cream-Filled Apricots

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Cream-Filled Apricots

Cream-Filled Apricots

  • Prep overnight +

Recipe By:Swede
“A great addition to any dessert offering.”

Ingredients

  • 1/2# (1 1/4 c.) dried whole apricots
  • 1 1/2 c. sugar
  • 2 c. water
  • 2 t. lemon juice
  • 8 oz. soft cream cheese or marscapone cheese
  • 1/2 chopped, unsalted pistachios (opt.)

Directions

  1. Rehydrate apricots in water to cover, 4 hours or overnight; drain.
  2. Simmer water and sugar until thickened slightly, about 10 min.
  3. Add apricots.
  4. Simmer until tender, about 20 min.
  5. Stir in lemon juice and simmer 1 min. longer.
  6. Remove apricots with slotted spoon.
  7. Cool to room temperature.
  8. Continue to simmer liquid to syrup consistency, 5-10 min.
  9. Spoon portion of cream cheese into opening of each apricot.
  10. Arrange on platter.
  11. Drizzle 2-3 T. of syrup on apricots and refrigerate until syrup sets.
  12. Sprinkle with pistachios and serve.

Moules a la Sauce Catalane

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Moule a la Sauce Catalane

Moules a la Sauce Catalane

  • Prep  20 min.

  • Cook  10 min.

“mussels in saffron sauce”

Ingredients

  • 1 doz. mussels per guest
  • 1/2 t. saffron, ground
  • 3/4 c. wine +
  • 3/4 c. water
  • 5 cloves garlic
  • 1 onion, minced and sauteed
  • 1 red pepper, diced and sauteed
  • butter
  • 2 T. flour + 2 T. butter (roux)
  • sea salt and white pepper

Directions

  1. Steam mussels in water, wine and garlic, until open.
  2. Drain mussels and reduce juices.
  3. Keep mussels warm.
  4. Discard garlic, or mince and saute.
  5. Add roux and sauteed onions and red pepper.
  6. Add more wine to taste.
  7. Add sea salt and white pepper to taste.
  8. TASTE and ADJUST
  9. Serve mussels in bowls with sauce poured over them or remove from shells and serve in individual dishes, topped with buttered bread crumbs.

Ensalata dels Pimientos

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Ensalata dels pimientos

Ensalata dels pimientos

  • Prep  15 min.

  • Cook  15 min.

“Red Bell Pepper Salad. Source: Antonio Hidalgo (and his mother)”

Ingredients

  • 2 or 3 red bell peppers
  • olive oil
  • red wine vinegar or cider vinegar
  • salt and pepper
  • 2 or 3 cloves of garlic, chopped
  • 1/4 c. bermuda (or sweet) onion, chopped

Directions

  1. Roast peppers on grill, under broiler in oven, or over gas stove flame, until skin is blackened.
  2. Put hot peppers into paper or plastic bag until well steamed and cool to handle.
  3. Peel peppers, washing them clean.
  4. Cut peppers into long 1/4″ wide slices and arrange half in shallow dish.
  5. Add a little oil, salt and pepper, half of the onion and half of the garlic.
  6. Add rest of pepper, onion and garlic.
  7. Add a little salt and pepper
  8. Add just a little vinegar, to taste.
  9. Let sit overnight.

Tarte aux Fraises

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Tarte aux Fraises

Tarte aux Fraises

  • Prep  30 min.

  • Cook   45 min.

  • Ready In   4 h

Recipe By:Swede
“French strawberry tart”

Ingredients

  • tarte shell, baked
  • 1 egg
  • 1 egg yolk
  • 1/4 c. sugar
  • 3 T. flour
  • pinch of salt
  • 1 envelope unflavored gelatin
  • 1 t. vanilla extract
  • 1 c. hot milk
  • 1 c. heavy cream
  • 1 to 1 1/2 qts. fresh, whole strawberries
  • Glaze:
  • 1 c. red currant jelly
  • 1 T. hot water
  • 1 T. Kirsch

Directions

  1. Preheat oven to 400 F. Bake tarte shell, about 20 min. then cool.
  2. Beat egg and yolk and sugar until thickened and pale yellow.
  3. Add flour and salt and beat until well blended.
  4. Beat in gelatin and vanilla.
  5. Slowly pour in hot milk, beating constantly.
  6. Cook over medium, stirring until smooth and thick; do not allow to boil.
  7. Pour into large bowl and cool in fridge.
  8. When custard is cold, whip cream and fold it into the custard, beating gently.
  9. Pour into shell.
  10. Arrange berries on custard, stem down so that all of the custard surface is covered with berries.
  11. Spoon warm glaze over berries.
  12. Refrigerate 2 hours.

Creme Catalane

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Creme Catalane

Creme Catalane

  • Prep 15 min.
  • Cook 30 min.
Recipe By:Swede
“Catalan version of creme brulee”

Ingredients

  • 1/2 liter milk
  • 1 egg plus 2 yolks
  • 75 g. sugar
  • 15 g. corn starch (2 level T.)
  • 1 stick of cinnamon
  • 1 skin of a lemon
  • 1 vanilla bean

Directions

  1. Boil the milk.
  2. Steep the cinnamon, vanilla, and lemon skin in boiling milk for 15 min.
  3. Work together the eggs, sugar and starch until whitening of the mixture.
  4. Pour, whipping rapidly, the boiling milk into the egg mixture.
  5. Put creme over low heat and mix regularly with a wooden spoon until bubbles appear.
  6. Creme should thicken slowly.
  7. Transfer to a bowl and serve cold.
  8. Or transfer to individual custard dishes and melt sugar on top with a hot custard iron or a torch.

Dill Kott (roast lamb with dill sauce)

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Dill Kott

 

  • Prep  5 min.
  • Cook  3 h
Recipe By:Swede
“Boiled lamb with dill sauce”

Ingredients

  • small leg of lamb (or shoulder)
  • salt
  • dill
  • butter
  • flour
  • sugar
  • 1/2 t. vinegar
  • 1 egg yolk

Directions

  1. Boil lamb in water with salt and dill (trim fat really well) for 2 1/2 to 3 hours.
  2. Cut into pieces for serving.
  3. Put stock in bowl and remove fat.
  4. Make gravy with butter, flour, stock, sugar.
  5. Add vinegar and dill, then taste.
  6. Put yolk of egg in a small cup.
  7. Add a little hot gravy to the egg yolk and mix.
  8. Put egg mixture into gravy and heat.
  9. DO NOT LET IT BOIL.