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Lynnie

Cioppino

 

Ingredients

Broth

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 28-ounce can whole peeled tomatoes
• 2 8-ounce bottles clam juice
• 4 sprigs flat-leaf parsley
• 2 bay leaves
• Kosher salt, freshly ground pepper

Soup

• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, thinly sliced
• 2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed
• 1/4 cup dry white wine
• 1 pound firm skinless white fish fillets (such as sea bass), cut into 1-inch pieces
• 1 pound large shrimp, peeled, deveined, tails left intact
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
• Kosher salt, freshly ground pepper
• Flat-leaf parsley leaves (for serving)
• Toasted country bread, rubbed with garlic and olive oil (for serving)

Preparation

Broth

• Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.
• Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

Soup

• Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.
• Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

Jambalaya

Pronounced: juhm-buh-LI-yah, jam-buy-LI-yah

A versatile Creole dish that combines cooked rice with a variety of ingredients including tomatoes, onions, green peppers and almost any kind of meat, poultry or shellfish. It’s thought that the name derives from the French jambon, meaning “ham,” the main ingredient in many of the first jambalayas.

Ingredients:

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Preparation:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Alcohol Substitutions in Cooking – How To Substitute For Alcohol

Should any of you want all the flavor without the alcohol in your cooking,  I have posted a list of the most common substitutions.

Following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making:

Amaretto – Non-Alcoholic almond extract. (Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)

Anisette – Anise Italian soda syrup or fennel. Also use the herbs anise or fennel.

Beer – Chicken broth, beef broth, mushroom broth, white grape juice, ginger ale.

Bourbon – 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.

Brandy – Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Coffee Liqueur – To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.

Cognac – Juice from peaches, apricots, or pears.

Cointreau – Orange juice or frozen orange juiceconcentrate.

Creme de menthe – Spearmint extract or oil ofspearmint diluted with a little water or grapefruit juice.

Grand Marnier or Orange-Flavored Liqueur – Unsweetened orange juice concentrate or orange juice. (Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.)

Kahlua – Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

Kirsch – Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. (Substitute equal amounts of liquid.)

Peppermint Schnapps – Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) – Orange juice or apple juice. (Substitute equal amount of liquid.)

Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. (Substitute equal amounts of liquid.)

Sake – Rice vinegar.

Sherry or Bourbon – Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.)

Southern Comfort – Peach flavored nectar combined with a small amount of cider vinegar.

Tequila – Cactus juice or nectar.

Triple Sec – Orange juice concentrate, orange juice, orange zest or orange marmalade.

Vermouth, Dry – White grape juice, white wine vinegar, or non-alcoholic white wine.

Vermouth, Sweet – Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.

Whiskey – If a small amount is called for, it can be eliminated.

Vodka – White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

Shrimp Risotto With Watercress

 

 

Ingredients:

• 2 Tbsps Unsalted Butter
• 1 Onion, Chopped
• Kosher Salt And Black Pepper
• 1/2 Cup Dry White Wine
• 3 Cups Chicken Broth
• 1 Cup Arborio Rice
• 1 Lb Peeled And Deveined Medium Shrimp, Chopped
• 1 Bunch Watercress, Torn

Preparation:

1. Heat oven to 425° F. Heat the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tender, 3 to 5 minutes. Add the wine and cook until syrupy, 6 to 7 minutes.
2. Add the chicken broth and rice to the Dutch oven, stir to combine, and bake, covered, until the rice is almost tender, 15 to 20 minutes. Add the shrimp, stir to combine, and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving.