I am not a big fan of Blogger at the moment – and here is why:
Last night, after editing my latest entry, I went to “View Blog”, and found that I could only scroll down to a certain point, and then it would go no further – I mean, not even to the end of the entry! So, I clicked on both of my Archive buttons, and the Current Entry button that would appear, and then I was usually able to scroll through – but not always. What’s up with that? I went to my page on my husband’s Mac, and this did not occur.
Then, I happened to notice that my July 9th entry got posted twice, so I tried to delete one of the copies. When I went back to my page, they still were there. So, I tried again, and this time, when I hit “publish,” I found that I had deleted them both. I almost had a screaming fit, but, luckily, I had the entry saved, so I decided to wait a day, and repost it. I worked hard to type up those recipes, and they are both really good! So, here they are again:
I wanted to post two recipes that I made Saturday night (July 5th) for my mother and my husband. It took organization of all of my Cooking Light magazines, and searching of indexes to find it. Then, I thought that I would save myself time typing by finding the recipe on their website, so I could just cut and paste. I found my magazine, entered the “secret” word (the site is only available to subscribers now), and did several searches, but was not able to find the recipe. That’s annoying! So I have to type it myself!
Spring Seafood Stew
1 teaspoon olive oil
1 cup thinly sliced leek (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 (14 1/2 ounce) can fat-free less-sodium chicken broth
3/4 pound medium shrimp, peeled and de-veined
3/4 pound large sea scallops, cut in half horizontally
2 tablespoons chilled butter, cut into small pieces
1 1/2 cups chopped plum tomato
1 tablespoon minced fresh tarragon
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
2. Add wine and broth, bring to a simmer. Stir in shrimp and scallops, bring to a boil. Reduce heat and simmer 3 minutes or until shrimp and scallops are done.
3. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
4. Bring broth mixture to a boil, cook 4 minutes. Reduce heat to low.
5. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.
6. Divide shrimp and scallops evenly among 4 soup bowls. Spoon 3/4 cup broth mixture into each bowl.
Yield: 4 servings.
This is a very impressive recipe, and is not too expensive if you find a special on scallops and shrimp. Do not use bay scallops! I use jar garlic and canned tomatoes. If you can’t find tarragon, try basil.
It is cherry season, and I love to make a clafoutis for dessert. This one is very low calorie. Just make sure you use a container that allows the custard to rise above the cherries. You can even double it. Now, I do not pit the cherries, because I don’t mind the pits – it slows down eating – but you can pit if you want, or, in the winter time, buy frozen pitted black cherries!
1 pound cherries, with or without pits
2 tablespoons kirschwasser, brandy, or lemon juice
1 tablespoon powdered sugar
3 tablespoons flour
3 tablespoons granulated sugar
3/4 cup skim milk
grated rind of one half of a lemon
pinch of nutmeg
1/4 teaspoon vanilla
1. Remove stems from cherries, and pits, if desired. Toss with powdered sugar and kirschwasser and set aside for at least 2 hours.
2. Preheat oven to 375 degrees and spray a Pyrex dish (7″ x 11″, or whatever size lets the custard come up over most of the cherries) with cooking spray.
3. In a bowl, pour the flour and granulated sugar, and stir together.
4. Pour in milk and whisk until thoroughly blended.
5. Whisk in eggs, one at a time, and then add lemon rind, nutmeg, and vanilla.
6. Pour liquid off of cherries (If it is a liqueur, and if you like, you may make this liquid part of the 3/4 cup of milk – just add less milk).
7. Scatter cherries evenly on bottom of cooking dish.
8. Pour egg and milk mixture over cherries and cook for 30-45 minutes, or until brown and puffed.
9. Chill in the refrigerator. The clafoutis will deflate after it is removed from the oven. Serve cold.
I was not too happy with my clafoutis on Saturday night. I needed to use a smaller dish, or to have doubled the recipe. I also now have a gas stove, and need to learn about how it cooks – the clafoutis was a tad overdone. Note: I have a bottle of Pineau des Charentes, a fortified wine from Poitiers, France, and I usually soak my cherries in that.