THE VILLAGE VOICE

SEA SCALLOPS with RASPBERRY SAUCE (4 servings) 1 (10-oz) frozen raspberries 1 cup dry white wine 1 tsp. chopped fresh thyme 2 Tbsp. minced shallots 1 stick plus 2 Tbsp. unsalted butter 1 pound large sea scallops (3-4/ person) sea salt & freshly ground pepper 1 pint fresh raspberries Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until mixture is reduced to about 1/3 cup; strain again and return to saucepan. Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature. Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes - just opaque. Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme sprigs and fresh raspberries . ____________________ ~ Pop open a sassy bottle of M. Lawrence Sex Sparking Wine...

~ from the sea SPICY ALASKAN HALIBUT CORDON BLUE 1/2 Tablespoon extra virgin olive oil 1 teaspoon granulated white sugar 1/4 teaspoon cayenne pepper 1/3 cup finely chopped walnuts 2 cloves minced garlic 2 Tablespoons fresh lemon juice 1 sheet (12"x18") aluminum foil 4 fresh thick Alaska Halibut steaks or fillets (4 to 6 oz. each) 2 teaspoons extra-virgin olive oil 1/4 cup chopped fresh parsley 1/2 cup crumbled blue cheese Heat olive oil, sugar, cayenne pepper and walnuts in small skillet over medium heat. Cook and stir until nuts begin to brown, about 3 to 4 minutes. Remove skillet from heat; stir in garlic and lemon juice. Set aside. Line a baking sheet with aluminum foil. Brush both sides of fish with olive oil and place on baking sheet. Broil 9-10 minutes until fish is nearly opaque throughout . Mix parsley and blue cheese with nuts; distribute evenly over halibut. Broil another 1 to 2 minutes, until blue cheese is melted and fish is opaque throughout. (serves 4) Note: S...

ICY SUNSET (Hubbard Lake) HOT COCOA ~ from The Boston Cooking School Cook Book circa 1936) 1 1/2 Tbsp. cocoa 2 Tbsp. sugar few grains salt 1/2 cup boiling water 4 cups milk Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk. (Serves 6) Rich Cocoa : Double the amount of sugar and cocoa. Flavor with a few drops of vanilla. Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla. Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla. NUT COOKIES ~ from The Boston Cooking School Cook Book circa 1936) 2 egg yolks 1 cup brown sugar 1 cup chopped nut meats 2 egg whites 6 Tbsp. flour few grains salt Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Dr...

~WASH THEM DOWN with AN ICY COLD GLASS OF OLD-FASHIONED LEMONADE ... ____________________ ~ TULIP THROAT BIG FAT BUTTERMILK SUGAR COOKIES (make a double batch ~ these are gobbled up fast!) 2 cups sugar 1 cup vegetable shortening (Crisco) 2 eggs 2 tsp. vanilla 4 cups flour 1 tsp. salt 1 tsp. soda 1 cup buttermilk Cream shortening and sugar. Add vanilla and eggs. Beat well. Add dry ingredients alternately with buttermilk in 3 separate portions. Spray cookie sheet with Pam. Drop dough from tablespoon to make large cookies (these should not be small). Sprinkle with cinnamon and sugar. Bake at 400 degrees for ten minutes (watch closely). 33333333333333 OLD-FASHIONED LEMONADE Make a simple syrup of 2 cups sugar and 2 cups water. Boil 5 minutes. Chill. To each 1/4 cup of simple syrup, add 1/3 cup freshly squeezed lemon juice. Dilute with ice cold water to taste. Serve over ice garnished with a sprig of mint dusted with powdered sugar.

Full Sucker Moon (2/2/07) ( Namebni - giizis ) ~ Objibwe

WHITE CHILI 6 plump boneless chicken breast halves (poached gently about 15 minutes in chicken stock) 2 pounds navy bean (or Great Northern) ~ sorted, rinsed and soaked overnight 3 Tbsp. extra-virgin olive oil 2 large chopped onions 6 cloves chopped garlic 4 chopped celery ribs (including leaves) 1 chopped green bell pepper 3 (4.5 ounce) cans green chiles 4 quarts organic chicken broth 4 Tbsp. cumin 3 Tbsp. oregano 3 Tbsp. chopped cilantro 1/2 tsp. cayenne pepper fresh ground black pepper & salt to taste juice of 3 fresh limes Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded...

~ from this ... ~ to this ... OFFICIAL REPORT http://www.groundhogs.com/ Greetings from Punxsutawney ! Phil Says Spring is Right Around the Corner! Phil's official forecast as read 2/2/07 at 7:28 a.m. at Gobbler's Knob: El Nino has caused high winds, heavy snow, ice and freezing temperatures in the west.Here in the East with much mild winter weather we have been blessed. Global warming has caused a great debate.This mild winter makes it seem just great. On this Groundhog Day we think of one thing.Will we have winter or will we have spring? On Gobbler's Knob I see no shadow today.I predict that early spring is on the way.