An Unexpected Great Meal...Shrimp with Limes & Vermouth

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Sometimes a combination of circumstances leads up to a great meal, and tonight was one of those times. My initial intention was to make shrimp scampi with beautiful shrimp I had just brought back from the store but, unfortunately, I had forgotten the lemons, so that was out of the question. What I did have were limes, so I had to improvise. What came out was one of the nicest meals we have had so far this week. A cup of chilled asparagus soup from the night before was a nice starter.

1/4 cup Spanish olive oil
1TB butter
3 cloves garlic
1 lbs. unpeeled shrimp
1 bay leaf
1/4 tsp pimenton de la vera (Spanish sweet paprika)
1 tsp. tomato paste
1 lime
salt & pepper
1/4 cup dry Vermouth


In a skillet, melt the butter in the oil over medium heat. Mash the garlic, add to the pan and saute for about 1 min. Peel the shrimp leaving the tails on and add to the oil. Add bay leaf and pimenton and the tomato paste. You can add more pimenton if you want it spicier. Squeeze the lime from one half of the lemon on top of the shrimp, season with salt and pepper. Add the dry vermouth. Turn the heat up and reduce until the liquid evaporates by half. Remove from the heat and add the other half of the lime cut in wedges to the pan right before serving. Serve with white rice.

Serves 2
Preparation time 10 min

Cooks Note
I keep a tube of tomato paste in the fridge for when I only need small quantities

April in Paris...Creme of Asparagus Soup

Pin It When I think of April, I think of Paris, and when I think of April in Paris I think of asparagus, white and green, on every menu, in every restaurant of that wonderful city. Some of us may not be able to eat there this Spring, but we can surely bring Paris, and April into our kitchen. The following is a wonderful creme of asparagus soup from Restaurant Guy Savoy in Paris. It's simple, it's easy, it's authentic and very economical. I just bought two bunches of asparagus for $1.98/lbs at Milam's this afternoon and in less than an hour, we were enjoying this wonderful soup for dinner!

Creme D'Asperges, Restaurant Guy Savoy

Serves 4
Active Time: 20 min Start to finish: 50 min

2 lbs green asparagus, trimmed
1 large onion, chopped
3 TB unsalted butter
Salt and White Pepper
5 to 6 cups chicken broth
1/2 cup creme fraiche or heavy creme
1/4 tsp. fresh lemon juice, or to taste

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2 inch pieces.

Cook onion in 2 TB butter in a 4-quart heavy pot over moderately low heat, stirring until soft. Add asparagus pieces and salt and pepper to taste (I added white pepper which has a wonderful taste in soups) then cook stirring 5 minutes. Add 5 cups broth and simmered, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain and set aside.

When the soup has cooled down a little bit, puree soup in batches in a blender until smooth, transferring to a bowl and return to pan. Stir in creme fraiche or heavy cream. If you find the soup is too thick (I didn't), add more broth to thin soup to desired consistency. Season with salt and pepper if needed. Bring soup to a boil and whisk in remaining tablespoon of butter.

Add lemon juice and garnish with asparagus tips.

Cook's Note
Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon of butter and lemon juice after reheating. Don't miss adding the lemon juice to this soup... it's only a few drops, but it makes a difference.

As the stock market turns...so does your stomach!

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My mother was on her way to the supermarket this afternoon, car keys and grocery list in hand, when she took a look at CNBC turned around and without one word headed back up the stairs. What's this, not going out? But you are out of Scotch!! "The market is down 300 points and I don't feel like going shopping", she said. My feelings indeed. I feel sorry for the millions of retirees on fixed income who's portfolios have been cut in half, in spite of solid and safe investments. If this is the collective attitude of millions of Americans every day, our economy and our stomachs are in for a long recession. So with that in mind perhaps it is worthwhile to take a moment and consider what is often said of the French who no matter how strapped, are never too poor to eat well.

Chateau Roquefort 2005

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This is one of my favorite house wines. It has all the makings of an expensive Bordeaux for a fraction of the cost. It presently sells for $13.95 at Sherry-Lehman in New York. Free shipping ends tomorrow, March 31st. I do not, at present, have an association with Sherry Lehman, so this is just free and unbiased advice. Get some, you won't regret it!

A Simple Saturday Night Dinner at Home...Chicken Paillard

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This is another of my go to meals when I'm in a hurry or have been out all day. Don't forget the candles and a nice Sangiovese. After that, imagine you are in Venice or at Paillard in New York City!

Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

Salad:
1 cup organic grape tomatoes
1 bag fresh Spring Mix salad, or Aruguala, Radichio, Romaine mix
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Balsamic Vinaigrette

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.


Makes 4 servings
Takes 15 min. including 10 in fridge

If it's the Weekend..it's time for the Perfect Bloody Mary

Pin It In the late 70's waiting for a friend at the old, old King Cole Bar at the St. Regis in New York City, I was served the most perfect and purest of any Bloody Mary I have ever had. Let's just say it was straight and to the point. Seeing that it was early, I was young and good looking and there was nobody else at the bar, I conned the bartender into giving me the recipe. The most important thing, he said, is that everything must be cold to start with. I've been serving this Bloody Mary ever since.

Cold Tomato Juice (I use Campbell's)
Cold Vodka (Don't waste your Grey Goose on this!)
Red Pepper
Black Pepper
Salt
Worcestershire Sauce
Lemon
Horseradish (if you want to do my version)

That's It! As I love horseradish, I add about 1/2 tsp to mine. But that is now my version..not the St. Regis!

Speaking of Goat Cheese..

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I bought something like this at Epicure Market in Miami Beach a few years ago for a small fortune and after that, decided to make it myself to much acclaim from family and friends. If you happen to go to Costco, buy one of their big logs, use half for this and save the rest for omelets and salads

Goat Cheese Appetizer

1 small log goat cheese
olive oil
6 cloves garlic
herbes de provence or rosemary
1/4 tsp. red pepper flakes

Roll the log in Herbes de Provence or Rosemary and red pepper flakes to cover all over. Get a small plastic container with a lid and place the goat cheese in it. Add about 4 TB of Olive oil. Mash and slice the garlic and add on top. Baste log with olive oil a few times. Cover the container and let it marinade for at least 2 hours. Place in the refrigerator until ready to use. Take out of the refrigerator at least an hour in advance. Place in a serving plate and drizzle the olive oil and garlic mix over it. Serve with mini toasts. When you spread it on the toast, make sure you add some of the olive oil drizzle to it! Put whatever is left after the party back in the container and in the refrigerator. With time it gets better and better. Add more olive oil if needed. You can always throw a piece in an omelet!

Photo: Jason Riedy Flickr