Tomato-lentil soup. Thick, spicy, and the best thing for cold misty evenings.
Aggression cookies (how can you not love to make cookies that you mix by hand!?!?)
Sauteed mushroom and swiss omelettes
I guess my three dishes are the favorites of my husband, which makes me think I enjoy making things the most when it is for someone else. As simple as they are, sometimes simple can be more impressive than intricate masterpieces.
First of all, Nancya- recipe for chocolate orange cake please! Are there even other ingredients in the world that cause such massive cravings as the combo of chocolate and orange? I even add orange extract to my brownies....
Okay, here is the recipe for aggression cookies. I've had it since I was about 8, from a cookbook my Mom bought called "Cooking for Kids" or something like that. It has always been my favorite!!
Four fresh red trout filets
1/4 pound shrimp, shell on
1/2 cup heavy cream
1 cup dry white wine
1 pinch [1/2 tsp] saffron
1 shallot, fine mince
4-5 basil leaves, chiffonade
2 tsp. lemon juice
shell and devein shrimp, reserve shells in pan for poaching liquid
in small sauce pan take 3 tablespoons of heavy cream and saffron, heat until infused, cool
in food processor take shrimp and saffron cream mixture and process until smooth.
using a rubber spatula, apply a 1/8in. thick layer of shrimp mousse to trout filet. Roll up the filet lengthwise, using the toothpick to secure it closed. Repeat with remaining 3 filets.
Take pan with shrimp shells and add 3/4 cup wine and 2 cups of water, dashes of both salt and pepper. Bring liquid to a boil and let roll for several minutes. Discard shrimp shells and put paupiettes into liquid. Poach for 7-10 minutes.
During poach time:
In fairly hot pan saute shallots in butter until clear, add remaining 1/4 cup wine, let reduce until wine is all but gone. Add cream,lemon juice and basil, reduce until thick. S and P to taste.
Plate trout, slather with sauce....serve with rice, steamed veggies.
Make the tapioca according to the package direction. Pour into ramequins. Shortly before serving spinkle dried brown sugar mixed with white ugar. Use your torch to melt the sugar or put under the broiller.
White Asparagus Vinaigrette
If you are lucky enough to find fresh white aspartagus, don't hesitate and buy them all! You'll have to peel them, the outer layers are tough. Cook in water until tender. If all you can find is canned asparagus, buy them, they are still good. Either way, cool the asparagus before eating. They taste better when cool.
Make a vinaigrette with three parts oil to one part vinegar. Add a bit of moutarde de Dijon if you like. Don't forget the salt and pepper. Pour over the cool asparagus.