Thursday, June 28, 2018

Heat Wave on the Way







PiƱa Colada Ice Pops

Ingredients

  • 2 cups  diced fresh pineapple
  • 2/3 cup  coconut rum
  • 1 can  coconut milk, solids only
  • 1 1/2 oz.  simple syrup
  • 10 to 20 maraschino cherries, stemmed
Directions

1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.

Thursday, June 14, 2018

Pesto


Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Special equipment:

Ninja Blender

Method

1 Pulse basil and pine nuts in a Blender : Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: Slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the blender.

4 Stir in salt and freshly ground black pepper, add more to taste.
Toss

Tuesday, June 5, 2018

Copy Cat Portuguese Fish Stew

Last week Bob and I were out cruising , and we stopped in "That Place". I ordered and devoured some of the best fish stew, I have ever tasted.
This is my best attempt at copy cat Portuguese Fish Stew




https://www.thatplaceinogunquit.com/

Ingredients
Rustic Garlic Bread:


Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. 
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.