Love a Nurse & Roasted Shrimp with Tarragon Aioli

It’s been a tough year for the Nye family. You know your parents are getting on in years when you’re on a first name basis with most, if not all, the EMT’s. At last count, between the two of them, my mom and dad had booked four trips to the emergency room, one in a blizzard. In addition, there have been four surgeries, three hospital stays and countless doctor visits and tests. At this point, the car can almost drive itself to Dartmouth-Hitchcock Medical Center and New London Hospital. It’s too bad they don’t give frequent visitor points. I’m sure that we’d have more than enough for a trip to Disney World … for the entire family and maybe a neighbor or two. And then finally, we were forced to admit that it was past time for my mom to move into assisted living. She is now safely ensconced and holding court in the memory care unit at Woodcrest, the local nursing home.

Through it all, one group has been tireless in their support of my parents and our entire family. The nurses. Let’s face it; life is messy in the best of times. Add a nasty or degenerative illness or both and it only gets worse. Grace under constant pressure, nurses somehow manage to combine the utmost in professionalism with true human kindness. At every turn I have seen nothing but passion for their jobs and compassion for their patients.

No doubt about it, ya gotta love a nurse.

After all, only a nurse can and does …

Take care of your loved ones in a way you wish you could but know you can’t.

Have the patience of a saint, understanding and sorting out issues, large and small, simple and complex.

Understand the total patient includes the family, even though there must be times when they wish it didn’t.

Graciously put up with pushy daughters who insist on answers and information.

Talk with patients and their families, including that pushy daughter, following up and providing answers in plain speak instead of medical jargon.

Cheer up an old man and take the time to get to know him. Listen to his stories and share a few of their own; all with a smile.

Bump into you in the supermarket months later, ask about your dad, tell you how much they like him and enjoyed helping him.

Not just help a stranger with the paperwork but shed a tear with her when her mom moves into assisted living.

Hug your mom and treat her like she’s their own favorite granny while still providing top notch professional care.

Next Monday, May 6th, kicks off National Nurses Week. Give your favorite nurse, or any nurse for that matter, a hug and a thank you for everything they do.

Bon appétit!

P.S. While you are at it, don’t forget Lake Sunapee Visiting Nurse Association’s special Women Who Make a Difference luncheon on May 15th. visit their website for more information.

Roasted Shrimp with Tarragon Aioli
Toast your favorite nurses with champagne and pass around a platter of these delicious shrimp. Enjoy!
Serves 12 as an appetizer or 6 for dinner

Extra virgin olive oil
2 cloves garlic, minced and divided
1/2 teaspoon paprika
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
Grated zest and juice of 1 lemon
Sea salt and freshly ground pepper to taste
2 pounds extra-large (22-25 per pound) shrimp

Make the Tarragon Aioli: Put 1/4 cup olive oil, 1 clove minced garlic and the paprika in a small saucepan and cook over low heat until the garlic is fragrant, 3-5 minutes. Remove from the heat and cool for 10 minutes.

Put the mayonnaise, mustard, oil and garlic in a small bowl, add the tarragon and half the lemon juice and zest and whisk to combine. Season the aioli with salt and pepper, whisk again and let sit for about 20 minutes to mix and meld the flavors. (Can be made ahead, covered and stored in the refrigerator. Remove from the refrigerator about 30 minutes before serving.)

Prepare the Shrimp: Put the shrimp in a large bowl, sprinkle with the remaining garlic and lemon zest and toss to combine. Drizzle with enough olive oil to lightly coat and remaining lemon juice, toss again. Let the shrimp marinade for about 10 minutes.

Preheat the oven to 450 degrees. Lightly coat 2 rimmed baking sheets with olive oil.

Place the shrimp on the baking sheets in a single layer and roast at 450 degrees for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.

Serve immediately or at room temperature with Tarragon Aioli.

On warm, sunny evenings, cook the shrimp on the barbie. Heat the grill to medium-high. Thread the shrimp onto wooden skewers which have been soaked in water for at least 30 minutes or toss them in a grill basket. Grill the shrimp, turning once, until opaque, 1-2 minutes per side.

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One Year Ago – Thai Curried Shrimp and Green Beans
Two Years Ago – Lemon Scones
Three Years Ago – Shrimp with Jicama Slaw
Four Years Ago – Pork MoleOr Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a special story about a nurse? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Year of the Snake & Lettuce Cups with Shrimp & Noodles

I send you all best wishes for an auspicious New Year of the Snake. Yes, in case you missed the memo, the Chinese New Year celebrations begin this coming Sunday. The Chinese or Lunar New Year starts with the first new moon of the ancient Chinese calendar and the celebrations continue until the moon is full. The holiday does more than mark the arrival of the new lunar year; it celebrates luck, happiness and prosperity. This year’s lunar celebration is a welcome relief. With all the cold and dreary weather we have been having, any excuse to celebrate is a good one.

According to Chinese custom, the New Year calls for a new look and a clean sweep. Tradition demands that we welcome the New Year with new clothes. If you are a shopaholic, feel free to shop ‘till you drop. In the days leading up to the new moon, Chinese families are also busy with mops and brooms. House and hearth are given a good going-over to sweep away any bad luck and clear the way for a bright future. Windows and doors are thrown open to welcome the New Year and the luck it brings. It’s pretty chilly in New Hampshire in February so I think I’ll keep my windows closed.

With clean houses and a great new look, the Chinese celebrate for fifteen fun-packed days. There are dinners with family and friends, special services to honor ancestors, gifts, parades and fireworks. Through western eyes it may look a bit like Thanksgiving, Memorial Day, Christmas, Mardi Gras and the 4th of July all rolled into one.

Many of today’s Lunar New Year traditions developed in ancient China. According to legend, a Nian comes out of the mountains during the winter to hunt for humans. Fortunately, the ancients discovered that this man-eating beast is sensitive to loud noises and the color red. To keep the Nian at bay, the celebrations are packed with noisy fireworks, drums and cymbals and red is everyone’s go-to color.

Unlike western New Year celebrations, gifts are a big part of the festivitiesand children traditionally receive red packets of money. Amounts are carefully chosen since certain numbers reflect good luck and honor. Even numbers are generally considered lucky, but beginners beware. Eight is very lucky but four is associated with death and funerals.

But the most important gift of the Lunar New Year is time spent with family and friends. Special holiday dinners with dishes symbolizing wealth, happiness and good fortune are shared. Whether you decide to throw a big party or meet a few friends at your favorite Chinese restaurant, put on your finest red sweater and gather around the table for a festive meal. Have a wonderful celebration and,

Bon appétit!

Lettuce Cups with Shrimp & Noodles
A great choice for a New Year celebration! Lettuce symbolizes prosperity, shrimp signifies happiness and good fortune, noodles represent long life and water chestnuts denote unity. Happy New Year!
Serves 8

About 2 1/2 pounds shrimp
Sea salt and freshly ground pepper to taste
1/4 cup Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
Peanut oil
3 cloves garlic, minced
2 teaspoons minced peeled ginger
2 teaspoons minced jalapeno pepper
Juice of 1 lime
4 scallions, thinly sliced
1/2 cup diced water chestnuts
Romaine leaves

Prepare the noodles (recipe follows) and set aside.

Season the shrimp with salt and pepper.

Put the rice wine in a bowl, whisk in the hoisin sauce, honey and soy sauce. Whisk until smooth and well combined.

Heat a little oil in a wok or large skillet over medium-high heat. Add the garlic, ginger and jalapeno, and stir-fry for 15-30 seconds. Add the shrimp and stir-fry about 2 minutes. Add the hoisin mixture and toss to combine and cook 1-2 minutes more or until the shrimp are pink and cooked through. Remove from the heat, drizzle with lime juice, sprinkle with water chestnuts and scallions and toss.

Set out platters of romaine leaves, shrimp and noodles and let everyone assemble their own lettuce cups. To assemble: place a small mound of noodles on a romaine leaf and top with shrimp and water chestnuts. Roll up the lettuce leaf and enjoy.

Chinese Noodles
About 4 ounces vermicelli rice noodles
1 tablespoon canola oil
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Sea salt and freshly ground pepper to taste

Put the vermicelli in a bowl, cover with hot water and soak for 10 minutes. Drain, rinse under cold water and drain well.

While the noodles soak, put the oil, vinegar, soy, fish and hoisin sauces and sesame oil in a bowl, season with salt and pepper to taste and whisk to combine. Add the drained noodles and toss to combine.

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One Year Ago – Caribbean Black Beans
One Year Ago – Mac & Cheese with Cauliflower & Bacon
Two Years Ago – Chocolate Mousse
Three Years Ago – Shrimp & Feta
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the Lunar New Year? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Happy Birthday Julia! & Filet de Sole Meunière

It’s Julia Child’s birthday tomorrow. If she was still with us, flipping omelets and wrestling chickens, she would be 100. All across the country, restaurants are celebrating by putting many of Julia’s much loved dishes on their menus. Foodies are gathering friends and family together and serving their favorite Julia recipes. Without a doubt, her trademark Boeuf Bourguignon and Lobster Thermidor will appear on many a table. I’m sure a few comedic foodies will give a nod to Dan Aykroyd and roast a chicken or two.

With this great occasion much is being written of Julia’s influence on cooking in America. She is credited with introducing us to French food. While she was not the first person to cook on television, she certainly was and is the most charming. She was ever so approachable in her shirtwaist dresses with the Peter Pan collars, like one of the ladies in the neighborhood. Her star power had nothing to do with glitz or glamour and everything to do with her enthusiasm for good food and joie de vivre.

Since Julia was a teacher, it is a good time to reflect on what we have learned or can learn from her. Here goes!

Find your passion: Before she discovered food, Julia was not much more than an endearing giantess. And by food, I don’t mean the bland and boring meals she found on the dining room table in her childhood home in Pasadena. Julia fell in love when she moved to France. With the country, the people and, most important, she fell in love with the food.

Julia took that passion and turned it into both a career and a calling. At a time when the I Hate to Cook Cookbook was a run-away best seller, Julia made it her life’s work to help Americans cook well. True, it’s not world peace or a cure for the common cold. However, as far as I’m concerned, anything that brings families and friends together to talk, laugh and enjoy each other’s company is a good thing.

Stick to it and don’t do anything half way: When Julia met Simone Beck and Louisette Bertholle in 1949 they were struggling with a French cookbook for American women. They cajoled Julia into joining them and together they spent almost a decade testing recipes, writing, editing and testing some more.

Through the Childs’ transfers to the south of France, Germany, Washington and Oslo, the threesome persevered. Their book was turned down by their first publisher who complained it was too encyclopedic and the recipes too challenging. They refused to do a puff piece and persevered some more. Finally, their three pound manifesto, Mastering the Art of French Cooking was born in 1961.

Be fearless and embrace life with exuberance: Before she discovered French food, Julia was an admittedly horrendous cook. Attacking the problem head on, she dared to study at the world famous Le Cordon Bleu and worked tirelessly to hone her craft. Later, she dared to bring her cooking into our living rooms. She made history as one of the first television chefs and charmed us all.

Watch an old black and white clip of Julia; her enthusiasm is contagious. Whether she is whacking a rib roast or tossing a potato pancake, you can’t help but smile, maybe giggle, and want to cook something amazing. Julia wholeheartedly believed that we should have fun in the kitchen. More than a great chef, her energy and excitement didn’t stop at the kitchen door. From start to finish, Julia lived life with enthusiasm.

Happy Birthday Julia and bon appétit to all!
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Filet de Sole Meunière
According to Julia’s autobiography, her first meal in France started with oysters and continued with Filet de Sole Meunièr, a green salad and cheese for dessert. She described it as, “… absolute perfection. It was the most exciting meal of my life.”
Serves 6
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1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon paprika
2 pounds fresh sole fillets
Olive oil
6 tablespoons butter, cut into small pieces
1/4 cup white wine
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Lemon wedges

Mix the flour, salt, pepper and paprika together. Lightly dredge the sole in the flour, shake off any excess.

Heat a large sauté pan over medium-high heat; add a little olive oil to the pan. In batches, carefully place the fish in the pan and cook a few minutes per side. Remove the fish from the pan and place on an oven-proof platter. Keep the fish warm in a very low oven while you cook the remaining filets.

Make the Meunière Sauce: Reduce the heat to medium and melt the butter in the skillet. As soon as the butter starts to bubble, whisk in the white wine and lemon juice. Cook for about 1 minute, swirling the pan once or twice.

Remove the fish from the oven. Pour the sauce over the sole, sprinkle with parsley and serve immediately with lemon wedges.

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One Year Ago – Artichoke Leaves with Shrimp 
Two Years Ago – Spicy Grilled Chicken
Three Years Ago – Corn & Tomato Salad
Four Years Ago – Summer Rolls Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a special memory or story about Julia? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Are You in a Culinary Rut? & Thai Curried Shrimp and Green Beans

Are you bored when it comes to food? You know the feeling. It happens this time of year. The warm and wonderful soups, stews and casseroles you embraced with enthusiasm in October have lost their appeal. As much as you love it, comfort food no longer brings comfort. You’ve moved out of the comfort zone and into the boredom zone.

However, knowing ya gotta eat, you listlessly put together a list for the supermarket. At the store you realize the list is not only incomplete, it is BORING with a capital B. You ignore the list and aimlessly wander the aisles, desperate for inspiration. Nothing looks good but you manage to fill the cart anyway. A few hours later you stare blankly into the now full refrigerator without a clue of what to cook.

What to do? You could stumble around your culinary rut for the next month or so. Perhaps you can live on the leftovers stashed in the back of the freezer. If not, you could go for take-out or try a new restaurant. In other words, hang tight until summer arrives with fresh local produce to inspire you.

Or you can stop moping, stretch your culinary muscles and jump out of that rut. It’s easier than you think. A little chopping, tossing and a few fun herbs and spices are all you need to cook like a rock star, an iron chef or your neighbor’s amazing grandma. (You choose.) Yes it might take a little effort but the rewards will be worth it. What rewards? You’ll enjoy a fun and delicious evening with friends and family.

Even as a kid, I thought food was interesting. I was intrigued by (and envious of) the authentic Neapolitan fare cooked up by our next door neighbors. Eating out was an adventure, the more exotic the better. Although they were far from authentic, I lobbied for trips to the Chinese and Mexican restaurants down the road. At eleven I tried my first raw oyster at a fancy fish restaurant in Boston. Refusing to be intimated, I took a deep breath and slurped it down. I thought that it was cool and daring to try new things. From spicy curries to sausages and sauerkraut, I was delight to try them all. Most, make that all, were wonderful. Even the whole trout who stared at me haughtily as I inelegantly removed the bones.

In a former life I was on and off airplanes every week. Many road warriors see constant business travel as a burden, a necessary evil of the job. Not me. It was a wonderful opportunity to meet fascinating people and work on interesting projects. And the foodie in me loved it. With each victory, my rapidly growing sales team provided a good excuse for a team dinner and celebration. Blinis and caviar in Moscow. Chicken with Preserved Lemons in Marrakech. Baba Ghanoush in Tel Aviv. And more, much more.

It’s hard to get into a food rut when you are constantly enjoying something new and different. Of course, I couldn’t keep these delicious discoveries to myself. I brought many back to my kitchen. Never hesitating to learn by trial and error, I asked questions and experimented. The rewards were and continue to be incredible – terrific food shared with wonderful people.

Celebrate spring by climbing out of your culinary rut and delight your family and friends with something a bit out of the ordinary. Have fun and bon appétit!

Thai Curried Shrimp and Green Beans
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Wake up your bored taste buds with spicy Thai curry. You’ll be glad you did! Enjoy!
Serves 6

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Vegetable oil
1 onion, cut in half and then in thin wedges
2 tablespoons (or to taste) Thai red curry paste
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup shrimp or chicken stock
1 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
2 teaspoons brown sugar
1/4 cup loosely packed fresh basil leaves, cut in chiffonade
4-6 ounces green beans, cut into 2-inch pieces (about 1 – 1 1/2 cups)
About 1 1/2 pounds large shrimp, shelled and de-veined
Kosher salt and freshly ground pepper
1 red bell pepper, cut in match sticks
Juice of 1 lime
1 scallion, thinly sliced

Heat a little oil in a large heavy skillet over medium heat, stir in the curry paste, add the onion and cook, stirring, for 2-3 minutes. Add the garlic and cook for 1 minute more. Add the wine and chicken broth and stir to combine, bring to a simmer and cook until the liquid has been reduced by half.

Slowly stir in the coconut milk, fish sauce, sugar and basil. Continue to cook and stir until the sugar has dissolved. Add the green beans and toss to combine. Cover and cook for 2-3 minutes.

Meanwhile, season the shrimp with salt and pepper. Add the shrimp and red pepper to the pan and toss to combine. Bring to a simmer and cook, tossing, for 2-3 minutes or until the shrimp is cooked through. Add the lime juice and toss to combine.

Serve the curry with steamed basmati rice and garnish with scallion.

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One Year Ago – Asparagus Risotto
Two Year Ago – Fennel & Feta Salad
Three Years Ago – Dandelion Salad with Grilled Steak, Potatoes & Asparagus
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you climb out of a culinary rut? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Weekend Special – Spring Has Sprung

… make that summer!
The weatherman promises another record breaking day today. Even if it cools down a bit over the weekend, it’s a good time to get out the grill!

But before you do, set up some lemons and salt for Moroccan Chicken with Green Olives & Preserved Lemons. The lemons need about ten days marinate and will be ready for a Moroccan feast next weekend. Don’t worry if your plans change, stored in the refrigerator, the lemons will keep for at least a couple of months.

Now back to a fun and fabulous cookout for a summery spring weekend! Here are a few suggestions:

Take it slow! Grill up some eggplant for a batch of Caponata. It makes a great topping for bruschetta. Relax in the early evening sunshine, grill up slices of ciabatta bread and enjoy with a glass of dry white wine.

The Main Event: What could be better than seafood for a taste of summer? Light, bright and spicy, Piri Piri Prawns will be great this weekend. Too much heat? If spicy hot is not your thing, either Grilled Salmon with Lemon-Basil or Grilled Swordfish with Beurre Blanc are great alternatives.

Something Sweet: Is it too early for homemade gelato? I don’t’ think it’s ever too early for gelato. Brown Sugar Yogurt or (and) Strawberry will be delicious. Garnish liberally with fresh strawberries or raspberries or both.

Have a wonderful weekend and bon appétit!

How will you celebrate this early spring? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Celebrate International Women’s Day! & Scallops and Roasted Pepper Sauce

Perhaps you haven’t heard or barely heard but March is Women’s History Month and the 8th is International Women’s Day . I first stumbled upon International Women’s Day during one of my many trips to Russia. In a former life, I was an international sales and marketing maven and Russia was part of my territory. IWD is celebrated with great enthusiasm in Russia and much of Eastern Europe. I don’t know if Hallmark has a store in Moscow but it’s a big day for cards and flowers. A cross between Mothers’ Day and Labor Day, it celebrates the contributions of famous and not so famous women.

When it comes to heroes, ordinary or otherwise, my great grandmother comes pretty high on my list. I never met her and only know her from my mother’s stories. From what Mom’s told me, it is clear that Nana Grant was a remarkable woman. One of eight or nine children, my great grandmother grew up on a farm in Nova Scotia. Living with the harsh climate and rocky terrain of eastern Canada, Elizabeth Hailey learned the virtues of hard work and thrift early in life. She also developed a healthy respect for education and the opportunities it can bring.

After she married John Grant, they moved to Boston to build a new life in the land of opportunity. After only a few short years, Mr. Grant died of pneumonia. A single mother with a three year old daughter, many, maybe most, women would have hightailed it back Canada and the family farm. But Nana figured that there would be more and better opportunities for her daughter in New England than New Scotland.

That said there were not a lot of options for women like Nana Grant. With only a few years of elementary school, teaching or nursing was not an option. Factories were hiring but the pay was pitifully low and conditions abysmal. In 1900, women did not start their own businesses but that didn’t deter Nana. Necessity was the mother of her entrepreneurship.

Nana opened a notions shop. In the age of Walmart, there is a least a generation of people who have never been to, let alone heard of, a notions shop. Her tiny store sold bits and bobs, thread, pins and needles and penny candy. Her courage, hard work and drive were the keys to her success. She didn’t build an empire; her success cannot be measured in hundreds or thousands of stores across the country. Quite simply, she made a living, loved and raised her daughter and gave her a university education and all the opportunities that go with it. She also adored my mother but that’s a story for another day.

International Women’s Day is a good time to celebrate and reflect on the courage, achievements and determination of remarkable women. Maybe you’ll raise your glass to someone famous, a noted and notable senator, favorite author, brilliant CEO or award-winning actor. Then again, maybe you will honor someone closer to home, your mother or grandmother, your daughter, granddaughter or niece. Take a few minutes to think about the women who have helped you become you. Offer a toast to that special teacher, an old boss or wise friend … even a great grandmother you never met but whose life and courage inspired you.

Bon appétit!

Scallops and Roasted Pepper Sauce
Nova Scotia is famous for its seafood. This scallop dish is perfect for a cozy celebration. Enjoy!
Serves 4

About 1 1/2 pounds sea scallops
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
Olive oil
1/2 cup dry white wine
Roasted Pepper Sauce (recipe follows)
1-2tablespoon cold butter, cut in small pieces
Chopped fresh flat leaf parsley

Pat the scallops dry and season with paprika, salt and pepper. Heat a little olive oil in a heavy large skillet over medium-high heat. Put the scallops in the skillet and cook until opaque in center, about 1 minute per side. Remove from the skillet and keep warm.

Add the wine to the skillet, deglaze the pan and reduce by 1/3. Add about 3/4 cup of Roasted Pepper Sauce and simmer for 2-3 minutes. Add the butter and whisk until smooth.

To serve: Arrange the scallops on a platter or individual plates, drizzle with sauce and sprinkle with parsley.

Roasted Pepper Sauce
Makes about 1 1/2 cups

2 large red bell pepper, seeded and roughly chopped
1 medium onion, roughly chopped
2 cloves garlic
1/2 (or to taste) Thai pepper, seeds and veins removed and finely chopped
1 tablespoon white wine vinegar
Olive oil
Kosher salt and freshly ground pepper to taste
2 teaspoons finely chopped fresh oregano
1/2 cup chicken broth

Preheat the oven to 375 degrees.

Put the bell pepper, onion, garlic and Thai pepper in an ovenproof skillet, add the vinegar and just enough olive oil to lightly coat, season with salt and pepper and toss to combine. Roast at 375 degrees until the vegetables are soft and caramelized, about 30 minutes. Let cool for 10 minutes.

Transfer the pepper mixture to a blender or food processor. Add the oregano and chicken broth and process until smooth.

Cover and store extra sauce in the refrigerator or freezer. It’s a great sauce for chicken and pasta.

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One Year Ago – Creole Shrimp & Cheesy Grits
Two Year Ago – White Bean Dip
Three Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend International Women’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

G’Day All & Piri Piri Prawns

This Thursday, January 26th, is a root-tootin’ holiday in Australia.

It celebrates the arrival of the first fleet of British convict ships in Sydney Harbor in 1788, the first of many. Farms flourished, gold was discovered and Australia became a land of milk, honey and lots of opportunity.

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To help you celebrate Australia Day, here are some fun facts from the land down under:

Before the colonists ousted mad King George, North America was Britain’s favorite dumping ground for convicts. Australia was forced to take over after the Yanks won their independence

Today almost twenty-five percent of Australia’s residents were born overseas (compared to ten percent in the US). You must be a permanent resident for at least two years before applying for citizenship (in the US, it’s five).

Kangaroos, those hippity-hoppity marsupials are unique to Australia. There are almost twice as many roos as people. But that’s nothing. There are even more sheep, eighty-five million compared to a mere twenty-two million people.

The Tasmanian Devil is not just another arch nemesis for Bugs Bunny. This carnivorous marsupial haunted early European settlers with its nocturnal screeches and demonic growls. They are now a protected species.

Growing up to twenty feet in length, the world’s largest crocodile calls Australia’s tropical north home. In case you’ve forgotten, never smile at a crocodile. Each year, one or two people end up as dinner.

The world’s largest oyster lives in Queensland’s Great Barrier Reef. There is no known record of Casanova ever visiting Australia.

Australia is the only country which is also a continent. Slightly smaller than the US mainland, Australia is the world’s sixth largest country, smallest continent and largest island. It has the world’s third lowest population density, with about seven and a half people per square mile.

A land of sea and sand, most Australians, about eighty-five percent, live within thirty miles of the nearest beach. With more than 35,000 miles of coastline, there are lots of beaches.

Central Queensland and South Australia has the world’s longest continuous fence. More than 3,000 miles long, the dingo fence was built to separate the wild dogs from the sheep.

And I bet you didn’t know that the following notable inventions come from down under: notepads (1902), the pacemaker (1926), the Speedo (1928), the Hills Hoist clothesline (1946), bag-in-a-box wine (1965), Pop Top Cans (1973), the bionic ear (1978), the dual-flush toilet (1980) and long-wearing contact lenses (1999).

And finally, for anyone who’s already tired of winter, it’s now summer in Australia.

Have a Happy Australia Day, fire up the barbie and bon appétit!

Piri Piri Prawns on the Barbie
We call them shrimp, the Australians call them prawns. Also great on chicken, Piri piri is delicious but not for the faint of heart. It will warm you up on a chilly evening! Enjoy!
Serves 4

Wooden skewers
About 1 1/2 pounds extra large shrimp, peeled and de-veined
Kosher salt
Piri Piri (recipe follows)
Bibb or romaine lettuce leaves
Bell pepper, cut in julienne
English cucumber, peeled, seeded and cut in julienne
Bean sprouts
1 lime, quartered

Soak the wooden skewers in water for at least 30 minutes

Put the shrimp in a large bowl and add enough piri piri to lightly coat, about 1/2 cup. Toss to combine. Refrigerate for at least 15 minutes and up to about 45 minutes.

Heat a gas grill to medium-high. Thread the shrimp onto the soaked skewers. (If the shrimp are large enough, you can cook them directly on the grill.)

Grill the shrimp, turning once, until just opaque, about 3-4 minutes. (If you don’t want to venture out into the cold, you can arrange the shrimp on a lightly oiled sheet pan and roast at 400 degrees for 5-6 minutes or until cooked through.)

To eat: arrange some bean sprouts, pepper and cucumber on a lettuce leaf, top with a shrimp, drizzle with a little piri piri and add a squeeze of lime. Fold the lettuce leaf around the shrimp and enjoy.

Piri piri
Makes 1 cup

8-10 red bird’s-eye*chilies, seeds and ribs removed, chopped
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
1 cup loosely packed cilantro leaves
1 cup loosely packed flat leaf parsley
5-6 garlic cloves
1/2 cup extra virgin olive oil

Combine the chilies, lime juice, vinegar, cilantro, parsley and garlic in a small food processor or blender and puree until smooth. With the motor running, slowly add the olive oil and blend until well combined.

* If you can’t find birds-eye chilies, substitute with serrano or jalapeno peppers.

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One Year Ago – French Lentil Soup
Two Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Three Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you celebrate Australia Day? What are you cooking? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Eighty-Five & Mediterranean Seafood Stew

Today is my father’s birthday. He is eighty-five … yes, 85.
Most years, Dad’s birthday gets overshadowed by the hoopla of Christmas, New Year’s and the start of the ski season. There’s only one thing worse than finding a birthday gift two days after Christmas. That’s having your birthday two days after Christmas. But eighty-five is an impressive milestone and deserves at least a bit of attention.
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My dad is a very special guy. Yes, I know that most kids brag about their fathers but mine is truly remarkable. Without a doubt, Dad is the peoplest people person I know. He’s never met a stranger he didn’t like. And he meets people everywhere! He’ll help you pass the time in that long line at the deli counter on a busy summer weekend or drive away the boredom on a plane ride from here to there. He’ll tell you a story and listen to yours over a long, leisurely dinner. Completely genuine, Dad always has at least a few words, more often several, for everyone. It’s more than simple charm; he is energized by his friends, family and the innocent bystanders who cross his path. Dad doesn’t pretend to be interested in your story; he truly is interested in what you have to say.

And Dad loves to talk. He has a story for every rhyme, reason and season. He can remember the names and idiosyncrasies of every one of his childhood pals. He knows who had a pain-in-the-neck little brother and who had a gorgeous sister. Dad’s got a passel of stories about sailing on the Cape and skiing in Vermont and New Hampshire. He’s got tales about college in Boston and road trips to and from Kansas. How and why he ended up in Kansas is another story and closely related to having too much fun in Boston.

His grandfather holds a special place in his life and heart and Dad is delighted to share their adventures. Grandpa Nye was a contractor and built a lot of little houses in their hometown of Brockton, Massachusetts. He drove a big, old Buick and loved to take his onlygrandson with him when he made his rounds. Dad got his first business less ons from Grandpa Nye. Over the years he picked up a lot more from his father, various bosses, employees and customers. He is only too happy to share what he learned from any and all of them.

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Even better, he can tell you all about the day he met my mother, down to the very last detail.

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When I was a teenager, Dad amazed, horrified and embarrassed me. I couldn’t begin tounderstand how he could just jump in and start a conversation … with a stranger no less. In all honesty, I think I was more or less horrified and embarrassed by any and everything he did. Don’t forget, I was a teenager. Luckily, I eventually got over myself and came to admire and even emulate his cheery chattiness. A master storyteller and a decent listener, he made it look easy.

If you’re one of those shy fellows, believe me, with a little practice it is easy. And well worth it. Everyone has a story. Most would like nothing better than to share it. All you need to do is ask a simple question or two, pay attention and ask a few more. True, some stories are more interesting than others but all are worth a listen.

Sometimes I’ll catch myself making small talk with a stranger and can’t help but smile. And give Dad a silent word of thanks. Following his example, I’ve met a lot of strangers over the years. Happily, some have become dear friends.

Happy Birthday Dad and bon appétit!

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Mediterranean Seafood Stew
Birthday celebration or not, this seafood stew is the perfect centerpiece for a festive winter feast. Enjoy!
Serves 8-10
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Extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch or to taste chili pepper flakes
1/2 teaspoon herbs de Provence
Kosher salt and freshly ground pepper to taste
2 garlic cloves, minced
1-2 teaspoons anchovy paste
1/2 cup dry white wine
2 cups canned crushed tomatoes
3/4-1 cup shrimp, fish or chicken stock
1-2 tablespoons capers, drained
10-12 Sicilian or other large green olives, pitted and roughly chopped
1 pound scrod or other firm white fish, cut into chunks
1 pound shrimp, peeled and de-veined
1 pound bay scallops
Finely chopped, fresh basil

Heat a little olive oil in a large, deep skillet over medium heat. Add the onion, carrot, celery, chili pepper and herbs to the skillet and season with salt and pepper. Cook the vegetables, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and anchovy paste and cook for another minute. Add the wine and bring to a boil. Stir in the tomatoes, stock, capers and olives. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 10-15 minutes.

Raise the heat to medium-high, add the scrod, return to a simmer and cook for 2-3 minutes. Stir in the shrimp and scallops, return to a simmer and continue to cook, stirring once or twice, until all the fish is cooked through, about 5 minutes. The scrod and scallops will be opaque and the shrimp will be pink.

Sprinkle with chopped basil and serve immediately with warm chunks of sourdough bread.

You can make the sauce in advance. Cool to room temperature, cover and store in the refrigerator. When you’re ready to continue, bring the sauce to a simmer and complete the recipe.

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One Year Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Two Years Ago – Potato, Leek & Kale Soup
Three Years Ago – Salmon & Lentils
Or Click Here!  for a complete list of and links to all the recipes on this blog!

What’s your favorite birthday dinner? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on theSign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Holiday Special – A Feast of Seven Fishes

The Feast of the Seven Fishes on Christmas Eve has always intrigued me. I’m not Sicilian but I love seafood as well as all things Italian. That said … is Christmas Eve really the best time to tackle a seven course dinner? With all that’s going on, cooking seven elaborate courses as well as eating them … well, it seems a bit daunting.

But what if we reinvented the Feast and turned it into a Seven Fishes Tapas Party? A combination of easy, quick fix and do-ahead dishes might be just the ticket to a wonderful Christmas Eve feast.

Think long and lazy.  Enjoy a lovely glass of champagne or a crisp and cold dry white wine while you nibble. No one’s in a hurry, it’s okay to take some time between plates. It will give everyone a chance to visit and reconnect. Just remember to pace yourself. By serving very small portions everyone will be able to enjoy each and every dish.

If a seven course dinner (even if each plate is very small) seems like much too much, feel free to make yours a feast of fewer fishes or divide and conquer the menu. Let your friends and family volunteer to pitch in with the do-ahead dishes as well as the quick-cook recipes.

Kick off the evening with Smoked Salmon Mousse. It takes all of five minutes to whip up. Skip the toast points; instead serve it with cucumbers chunks for a light and bright start to your feast.

Next, enjoy some raw oysters on the half shell. Ask your fishmonger to open the oysters for you … maybe he will, maybe not but it doesn’t hurt to ask! If not, I found these simple instructions on line.

Serve the oysters with a simple sauce of raspberry vinegar and shallots. To make the sauce combine a 2:1 ratio of vinegar and diced shallots and season liberally with freshly ground pepper. Let the sauce sit for about 30 minutes before serving to combine the flavors.

Moving on, everyone will enjoy my Mediterranean Shrimp. It’s another quick fix dish but you can make it in advance, cool to room temperature and refrigerate. Remove from the refrigerator about 1 hour before serving to bring to room temperature.

Everyone loves lobster. Lobster Salad will be an easy addition to your feast. You can buy the lobster already cooked and removed from the shell. Toss it with a yummy tarragon vinaigrette and serve on a bed of spicy arugula.

A New England favorite, Steamed Mussels or Clams in Wine with Shallots and Garlic will warm everyone up. Sauté shallots, garlic and a few red pepper flakes in extra virgin olive oil or butter. Add dry white wine and bring to a boil. Toss in the mussels or clams, cover and steam until the shells open, 5-10 minutes. Serve the shellfish with chunks of warm crusty bread, the broth is wonderful!

A small spoonful of Butternut Squash Risotto topped with a Seared Scallop or two will delight your friends and family. If you don’t want to wait for risotto, toss small portions of angel hair pasta with Pistou and top with Scallops.

And finally, Swordfish with Caponata will remind you of summer sunshine on a cold winter’s night. Make the Caponata in advance. If you don’t want to get the grill going outside, roast the veggies in a 375 degree onion. Serve the Caponata warm – give it a quick sauté or reheat in a 375 degree oven for 15-20 minutes. Sear the swordfish on a hot grill pan and finish in a 375 degree oven for a few minutes.

And for dessert? Hopefully you’ve got some  Christmas Cookies  left. Serve them with tiny cups of Hot White Chocolate.

Bon appétit and have a wonderful feast!

For lots more seafood recipes Click Here!!

What are you serving at your holiday party? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Stop the Presses – Maine Governor Declares October Lobster Month & Lobster Mac & Cheese

Who’d a thunk it? That New England could be blessed with gorgeous foliage and big, beautiful lobsters all in the same month. When most people think of lobster, they think of the Fourth of July. If you’ve been around long enough you may remember huge clam bakes on the beach over Labor Day Weekend. How could you forget the backbreaking work of digging a giant hole in the sand and filling it with seaweed, lobster, clams, corn and sausages? Or maybe you’ve forgotten all the work and just remember the fun that came afterwards. Anyway most towns passed laws banning ginormous holes and open fires on their beaches two or three decades ago.

But bans and can’ts are the mother of many inventions. Several clever lobster lovers and chefs have come up with ingenious ideas for cooking these delicious crustaceans. Many involve twenty gallon trash cans, slow steady fires and seaweed. Before you melt your trash can (your old Rubbermaid won’t do, you’ll need a non galvanized steel model) or get cited for a bonfire in your backyard, consider cooking them inside . You can always bring them out to the picnic table with lots of fanfare and flourish. A few theatrics will make everyone forget that you cooked them on the stove. And if someone makes a fuss, well, just take them off your list for next year.

A big, oversized kettle will do the job in no time. And once you buy one, you’ll wonder how you ever survived without a twenty or thirty quart kettle. Finally, you’ll have a pot large enough to make chowder or chili for the entire neighborhood. It will also come in handy when you want to turn the Thanksgiving turkey bones into a nice rich stock. (In case it’s slipped your mind, Thanksgiving is right around the corner.)

But back to lobster and why October is the perfect month for a lobster feast. A few years ago I was writing a story on eating locally and met one of New Hampshire’s lobstermen. Among other lobster trivia, Bobby Nudd told me that the fall was the best time to eat lobster. That’s when the catch is plentiful and therefore cheap. Sounds to me like the perfect combination for any thrifty New Englander. As we ended the interview, Bobby left me with one particularly wise piece of advice, “You haven’t had enough until the butter is dripping off your elbows and you can’t get out of the chair.”

If we’re lucky, we’ll have one more warm and wonderful Saturday or Sunday afternoon before we hit nearly-winter, early-winter, well-and-truly-winter and will-winter-never-end. That’ll be the day to drag the picnic table around the backyard until you find a sunny spot and gather everyone together for lobster. Can you think of anything better than one last lobster feed, especially if it is against a gorgeous backdrop of red and gold? In a week or two, a long and lazy meal outdoors will be nothing more than a sad and distant memory.

And what if the weather doesn’t cooperate or too many soccer games get in the way or you just can’t seem to get organized for a backyard bash? Well, you can still enjoy lobster. You might even want to take it up a notch with an elegant lobster stew or homey lobster and corn chowder. Then again with cooler weather, maybe only a comfy, cozy, absolutely decadent lobster mac and cheese will do.

Enjoy Lobster Month and bon appétit!

Mac & Cheese with Lobster & Sundried Tomatoes
This rich and decadent dish is best served after a busy day raking leaves or a long hike! Enjoy.
Serves 8-12

3-4 (1 1/2 pound) lobsters
Olive oil
1 shallot, diced
cheeses, grated
3/4 cup white wine
1 bay leaf
2 cups heavy cream
Kosher salt and freshly ground pepper
Pinch nutmeg
1 pound pasta – cavatappi, medium shells, penne or elbow macaroni
1/2 cup oil-packed sundried tomatoes, well drained and chopped
1/2 cup Panko bread crumbs
1 tablespoon butter
1 teaspoon herbs de Provence
4 ounces Parmigiano-Reggiano or a 50/50 mix of Parmigiano-Reggiano and Pecorino Romano
4 ounces Fontina cheese, grated

In a large pot of boiling water, cook the lobsters for 6-8 minutes. When shells are bright red, remove the lobsters from the pot and immediately throw them in ice water. Remove the claw and tail meat, cut into bite-sized pieces and store in the refrigerator until ready to use.

Heat a little olive oil in a sauce pan over medium heat; add the shallots and sauté until translucent. Add the white wine and bay leaf. Raise the heat to medium-high and cook until the wine is reduced by half. Add the heavy cream, nutmeg and season with pepper to taste. Let the cream come just to a simmer. Reduce the heat to low and let the cream simmer and reduce for 15 minutes.

Meanwhile, cook the pasta, according to package directions less 1-2 minutes in a large pot of well-salted boiling water.

While the cream is reducing and the pasta is cooking, melt the butter in a skillet. Add the breadcrumbs and herbs and sauté until the breadcrumbs are golden brown. Transfer the breadcrumbs to a bowl and cool to room temperature. Add 1/4 of the Parmigiano-Reggiano and toss to combine.

Drain the pasta and return it to the pot. Stir in the cream, add the Fontina and the remaining Parmigiano-Reggiano and toss to combine. Check for seasoning and add salt and pepper to taste. Add the lobster and sundried tomatoes and toss to combine. Cover and cook over low heat until the cheese has melted and the lobster is cooked through, 3-5 minutes.

Give the pasta a final stir, spoon into shallow bowls and sprinkle with the cheesy breadcrumbs.

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One Year Ago – Sausage, Kale & Potato Soup
Two Years Ago – Soupe au Pistou
Three Years Ago – Mulled Cider

Do you have a favorite lobster recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011