Recipes – Page 18 – Rants Raves and Recipes

March 13, 2016June 17, 2016

Scallop and Shrimp Mornay

Scallop and Shrimp Mornay can be used as an appetizer or a main course. It is a quite filling dish. As a main course, you can serve by itself or with a starch such as rice. As an appetizer or main course serve in individual ramekins or au gratin boats or in a larger dish and spoon out to serve.

A classic recipe for Mornay sauce is basically a bechamel sauce with a “fumet” (a heavily reduced stock of the main ingredient) and cheese added. You can use the stock reduction if you want, it’s an extra and time-consuming step, or just use a little extra cream or ½&½ to thin out the sauce.

This recipe should make 8-12 appetizer portions or served with a starch 4 main course servings.

Ingredients for Scallop and Shrimp Mornay

1 lb of bay scallops or 20-25 sea scallops
8-10 large shrimp peeled deveined and cooked
8 oz button mushrooms sliced
1 medium shallot chopped
5 Tbs butter
3 Tbs all purpose flour
2 cups Heavy cream or ½&½ warmed
1 tsp salt & pepper each (appox)
2-3 oz grated swiss or Gruyère
2-4 Tbs grated Parmesan
1 lemon cut into 6-8 wedges
2-3 Tbs Old Bay seasoning
1 Bay leaf
10 peppercorns

Directions for Scallop and Shrimp Mornay

For the Shrimp:

Fill a 2 qt sauce pan ½ full with water put in the lemon, Old Bay seasoning, Bay leaf and peppercorns and bring up to a boil. Once boiling add the shrimp, cover remove from heat and let stand for about 10 minutes. Once shrimp are cooked, cool then peel and devein and cut into bite size pieces.

You can place the shells back into the water and on high heat reduce the cooking liquid to about 1 cup, strain and use as the stock.

For the scallops:

Place 1 Tbs butter in a sauté pan and on medium high heat cook the scallops until lightly browned on both sides, once cooked set aside.

For the Mushrooms:

Place 1 Tbs butter in a sauté pan and on medium high heat begin to cook the mushrooms, after about 5 minutes of cooking lightly salt and pepper and continue to cook until all the moisture is gone from the pan, remove the mushrooms and set aside.

For the Mornay Sauce:

In a 2qt or larger sauce pan place the 3 Tbs of butter and the chopped shallot and little salt and pepper and on medium heat cook until the shallot is softened and translucent.

Add the flour and stir to combine and cook out the raw flour.

Add the warm cream and bring heat up to high and continually whisking stir until the sauce begins to come to a boil and thickens. Remove from the heat add the Gruyère and stir until all the cheese in melted. If the sauce appears too thick add the stock or a little more cream to thin slightly.

Now add in the shrimp, scallops and the mushrooms and stir to combine and coat everything.

Spoon into the dishes you are going to serve it in and sprinkle a little parmesan on top of each.

The entire dish can be made ahead of time and kept in the refrigerator, just remove about ½ an hour before cooking to allow to come to room temperature.

Place in oven in center or slightly higher but not too close to the heating elements and with the broiler on high cook until parmesan is beginning to brown and sauce is bubbling.

Sauce is bubbling and Parmesan is begining to brown

Serve.

Here are a few items to help make this recipe:

Fox Run Large Natural Baking Shells, Set of 4
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Shallow Sauce Pan, 2 1/2-quart, Black
Ceramic Oval Rarebit / Au Gratin Baking Dish with Dish-pan Scraper, 15 Ounce, Set of 4, Brown and Bone White

Sadly another of those recipes fit only for Cats. The cheesy sause was OK but I would have perfered a hamburger under it.

Yum

Scallop and Shrimp Mornay

Ingredients

1 lb of bay scallops or 20-25 sea scallops
8-10 large shrimp peeled deveined and cooked
8 oz button mushrooms sliced
1 medium shallot chopped
5 Tbs butter
3 Tbs all purpose flour
2 cups Heavy cream or ½&½ warmed
1 tsp salt & pepper each (appox)
2-3 oz grated swiss or Gruyère
2-4 Tbs grated Parmesan
1 lemon cut into 6-8 wedges
2-3 Tbs Old Bay seasoning
1 Bay leaf
10 peppercorns

Instructions

For the Shrimp:
Fill a 2 qt sauce pan ½ full with water put in the lemon, Old Bay seasoning, Bay leaf and peppercorns and bring up to a boil. Once boiling add the shrimp, cover remove from heat and let stand for about 10 minutes. Once shrimp are cooked, cool then peel and devein and cut into bite size pieces.
You can place the shells back into the water and on high heat reduce the cooking liquid to about 1 cup, strain and use as the stock.
For the scallops:
Place 1 Tbs butter in a sauté pan and on medium high heat cook the scallops until lightly browned on both sides, once cooked set aside.
For the Mushrooms:
Place 1 Tbs butter in a sauté pan and on medium high heat begin to cook the mushrooms, after about 5 minutes of cooking lightly salt and pepper and continue to cook until all the moisture is gone from the pan, remove the mushrooms and set aside.
For the Mornay Sauce:
In a 2qt or larger sauce pan place the 3 Tbs of butter and the chopped shallot and little salt and pepper and on medium heat cook until the shallot is softened and translucent.
Add the flour and stir to combine and cook out the raw flour.
Add the warm cream and bring heat up to high and continually whisking stir until the sauce begins to come to a boil and thickens. Remove from the heat add the Gruyère and stir until all the cheese in melted. If the sauce appears too thick add the stock or a little more cream to thin slightly.
Now add in the shrimp, scallops and the mushrooms and stir to combine and coat everything.
Spoon into the dishes you are going to serve it in and sprinkle a little parmesan on top of each.
The entire dish can be made ahead of time and kept in the refrigerator, just remove about ½ an hour before cooking to allow to come to room temperature.
Place in oven in center or slightly higher but not too close to the heating elements and with the broiler on high cook until parmesan is beginning to brown and sauce is bubbling.
Serve.

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March 9, 2016June 17, 2016

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole. The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over? So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg. To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

3 English muffins split and cut into ½” cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½” pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise.

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

Yum

Eggs Benedict Casserole

Ingredients

Ingredients for Eggs Benedict Casserole
3 English muffins split and cut into ½" cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½" pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter
Ingredients for Easy Blender Hollandaise Sauce
2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Instructions

Directions for Eggs Benedict Casserole
Spray or butter a 3 cup (appox) Au gratin dish.
Split and cut up the english muffins and cut into small cubes.
Dice the Canadian bacon.
In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
Cover with foil and refrigerate for at least 4 hours up to overnight.
When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
While the casserole is baking begin to prepare the Hollandaise.
Directions for Blender Hollandaise
Melt two sticks of butter and keep warm (not hot).
Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

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March 6, 2016June 17, 2016

White Clam Sauce & Linguine

White clam sauce is a fairly easy to prepare sauce, that does not really take a long time. This recipe will serve 4 persons with a pound of pasta. Of course the choice of which style pasta you use is up to you but linguine does go great with it .

Ingredients for White Clam Sauce

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finely diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Directions for White Clam Sauce

Place the Olive oil in a large sauté pan and bring up to medium heat. Add the onion and garlic and cook until translucent.

Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.

Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.

While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.

When the sauce is reduced lower heat to a simmer and add the chicken broth.

Once the pasta is done, strain.

Now add the butter and parsley to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.

Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.

I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta Insert
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

I’m more a red gravy girl, skip the fishy stuff and bring on the meatballs and I’ll be saying “sono buoni” all night!!!

Yum

White Clam Sauce & Linguine

Ingredients

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finley diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Instructions

Place the Olive oil in a large saute pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
When the sauce is reduced lower heat to a simmer and add the chicken broth.
Once the pasta is done, strain.
Now add the butter and parlsey to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.