THE VILLAGE VOICE

When you look at your life, the greatest happinesses are family happinesses.  ~ Joyce Brothers LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS 1 large head romaine lettuce Large chunk of Parmigiana Reggiano Pumpernickel Croutons  Caesar Vinaigrette: 12 Tbsp. extra-virgin olive oil 4 cloves minced garlic zest and juice of 1 large lemon 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tin drained anchovy fillets freshly ground pepper to taste Pumpernickel Croutons:   Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead) Caesar Vinaigrette : Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.  Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with  Caesar Vinaig...

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our  table should be treated with class." ~  Jeff Smith (The Frugal Gourmet)   SCALLOPS with FENNEL GRENOBLOISE Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine) 2  Tbsp. extra-virgin olive oil 1  lb. sea scallops Kosher salt Freshly ground pepper 2  Tbsp. unsalted butter 1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish 2  Tbsp. drained capers 2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving 2  Tbsp. chopped flat-leaf parsley In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat ...

"I prefer winter and fall, when you feel the bone structure in the landscape - the loneliness of it - the dead feeling of winter. Something waits beneath it - the whole story doesn't show." ~ Andrew Wyeth Bare Bones of Winter (Hubbard Lake, MI)  MUGSIE'S WILDCAT STEW ~ So easy, so good (Thx for sharing dear Kelly Lodish) 5  lbs. lean beef stew, in 1 - inch cubes 6  onions (medium) cut into wedges 12  carrots, sliced in big chunks 2  (28 oz.) cans tomatoes (one diced and one stewed) 2  cups chopped celery 2  healing Tbsp. brown sugar 2  Tbsp. coarse salt 6  Tbsp. minute tapioca 1  Cup seasoned breadcrumbs Mix all together and bake in slow cooker for 6-8 hours depending on high or low (or at 325º for 4 hours in oven).

“W rite it on your heart that every day is the best day in the year.”  ~ Ralph Waldo Emerson The new year begins on a 'healthy' note ... good clean food and a heartfelt wish for feeding more posts on my thirsting blog ...  SHRIMP SCAMPI with 'ZOODLES' ~ Lemon, garlic, and shrimp served atop a bed of 'zoodles' ...  a carb lovers alternative to 'noodles'. Spiralizers are the hit for foodies wanting lower calories and/or less carbs in diet. Trust me, no flavor is lost in the prep of this easy tasty dish.  2  Tbsp.  butter 1  Tbsp. extra-virgin olive oil 1  lb. shelled, deveined shrimp 4-5  chopped garlic cloves 1/2  tsp. red pepper flakes sea salt and coarse black pepper to taste 1/4  cup white wine juice of 1 lemon plus grated zest 3  'spiralized' zucchini (put in colander to rest, drain, and pat as much liquid as possible) chopped fresh parsley to taste freshly grated P...