Culinary Café by Sheila

Asparagus Rice Pilaf

1 TBSP butter                                                            2 ¼ cups broth

1 TBSP olive oil                                                         salt and pepper to taste

2 ounces uncooked spaghetti, broken                  ¼ C minced onion

½ pound fresh asparagus, trimmed and  cut into 2 inch pieces

1 tsp. minced garlic

1 ¼ cups uncooked jasmine rice                        ½ cup cashew halves

Melt butter and oil in medium saucepan over medium heat.  Stir in spaghetti and cook until golden brown. Stir onions and garlic into pan and cook for 2 minutes or until tender. Stir in rice and cook for about 5 minutes.  Add broth, S&P and bring to a boil. Cover and cook over low for 20 minutes until rice as absorbed liquid.

Place asparagus in a separate pan and cook in a small bit of water, just until tender but firm (4 minutes). Mix asparagus and cashew halves into rice mixture and serve warm.

May Music CD/DVD Release’s

1– Norah Jones, Carrie Underwood

8– Silversun Pickups

15– Willie Nelson

22– John Mayer, Joe Bonamassa

29—12 Stones

 

Culinary Café by Sheila

Lamb Burgers                                         Sauce

I lb. lamb                                                   6 oz. Greek yogurt

1 tsp. Salt                                                  1 cucumber, grated

1 tsp. ground mustard                            1 Tbsp. chopped mint

1 chopped shallot                                    1 1/2 Tbsp. Chopped dill

Grated zest if 1 lemon                            Dash Cumin

1 Tbsp. chopped parsley

 

Grate the cucumber and sprinkle with salt.  Leave in a strainer while you prepare the other ingredients.  Serve the burgers on a soft bun with the sauce and a thick slice of salted tomato.

 

April Music CD/DVD Release’s

3– Dr. John, Wilson Phillips

10– Bonnie Raitt, Alabama Shakes

17– Chris Botti, Hank Williams III

24– Jack White, Walter Trout

Culinary Café by Sheila

Something Green and Healthy for St. Patricks Day

Roasted Brussels Sprouts

 

1.5 pounds Brussels sprouts, ends tripped and yellow leaves removed.

3 Tbsps olive oil.                                                       1 tsp. salt.

½ tsp pepper.

 

Preheat oven to 400 degrees.

Put sprouts on a baking sheet.  Drizzle with oil, S&P.

Give them a rub to make sure the sprouts are coated.

Roast for 30-45 minutes, shake pan every 10 minutes or so.  Some pieces may turn black but that’s ok, those are the best parts.

March Music CD/DVD Release’s

3– Fireflight, Wes Montgomery

13– The Decemberist

20– The Shins

27– Flying Colors, The Mars Volta

 

Culinary Café by Sheila

For Valentines Day nothing says I LOVE YOU like chocolate!

Individual Chocolate Fondant Puddings

3.5 oz. butter– extra for greasing                             1/2 cup golden superfine sugar

3.5 oz. semisweet chocolate, broken into pieces     2 large eggs

1 tsp. vanilla extract                                                  2 tbsp. all-purpose flour

Confectioners’ sugar

 

1. Pre heat oven to 400 degree F. Grease 4 x 3/4 cup ovenproof bowls or ramekins and coat with superfine sugar. Place the butter and chocolate in a heatproof bowl and set over a pan of gently simmering water until melted. Stir until smooth. Let cool.

2. Place eggs, vanilla, Superfine sugar and flour in a bowl and whisk together. Stir in melted chocolate. Pour the mixture into the prepared molds and place on a baking sheet. Bake in oven for 12-15 minutes, or until the puddings are well risen and set on the outside but still melting inside.

3. Let stand for 1 minute, then turn the puddings out onto 4 serving plates. Dust with confectioners’ sugar and serve immediately with vanilla ice cream.

 

February Music CD/DVD Release’s

7– Van Halen, Paul McCartney, The Fray

14– Amos Lee, Le’Andria Johnson, Punch Brothers

21– Fun

28– Celtic Thunder, Kutless

 

January Music CD/DVD Release’s

3– Elvis Presley, Noel Gallagher

10– David Crowder Band, Joshua Bell

17– Kathleen Edwards, Kevin Kern

24– Celtic Woman

 

Culinary Café by Sheila

Coquilles St. Jacques

1lb fresh or frozen (thawed) scallops        1/2 cup dry white wine

1/2 cup water                                                1 tsp. salt

3 Tbsp. butter or margarine                        1/2 lb mushrooms, sliced

1/4 cup chopped shallots, -or- 1/4 c sliced green onions

3 Tbsp. flour                                                   1/8 tsp. white pepper

1/2 cup heavy cream                                    2 cups soft white bread crumbs

2 Tbsp. melted butter or margarine          2 Tbsp. finely chopped parsley

 

Wash scallops and cut in half. Bring wine, water and salt to boiling in a large skillet add scallops, lower heat and simmer very gently, just until tender, about 5 minutes. Remove scallops from liquid and divide among 4 scallop shells, individual casseroles or 1 qt shallow casserole: reserve liquid (there should be about 1 cup). Melt butter or margarine in a medium-size saucepan: sauté’ mushrooms until soft; remove and divide among scallop shells. Sauté’ shallots or green onions in butter until soft; stir in flour and white pepper; cook stirring constantly until sauce thickens and bubbles, 3 minutes. Spoon over scallops and mushrooms, dividing evenly. In medium size bowl, toss bread crumbs with melted butter or margarine and parsley until well-blended; sprinkle over shells. Bake at 400 degrees F. for 10-12 minutes, or until crumbs are golden.

 

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