THE VILLAGE VOICE

"Write it on your heart that every day is the best day in the year." ~  Ralph Waldo Emerson Bleeding Heart ( Dicentra spectacles 'Gold Heart' ) BAKED ALMOND LEMON SOLE with GRAPES (recipe compliments of All-Fish-Seafood-Recipes.com who stated recipe was created by King of England - Edward VII) 6  sole fillets, (about 6-oz. each) skinned 2  Tbsp. butter 1/2  cup slivered almonds Juice of 1/2 lemon 1  cup seedless green grapes 1/4  cup freshly finely chopped parsley 1/2  cup dry white wine, sherry, or Marsala coarse salt & freshly ground pepper to taste Preheat oven to 400º. Arrange fish fillets into a shallow baking dish. Sprinkle with coarse salt & freshly ground pepper. Dot with butter bits. Combine slivered almonds, lemon juice, green grapes and chopped parsley. Spread mixture all over fillets. Pour in dry white wine, sherry or Marsala.  Bake uncovered in pre...

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...

"No spring nor summer’s beauty hath such grace As I have seen in one Autumnal face ... " ~ John Donne, "Elegy IX: The Autumnal" 'Autumn Spendor' (Hubbard Lake, MI) GRILLED BOURBON PORK TENDERLOIN  with MUSTARD SAUCE ~ 'a keeper' recipe in  numerous  files but if haven't tried, a MUST. This adaptation is from  Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with  Mustard Sauce. Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or col...