Shrimp Scampi

SHRIMP 1 ½ Lbs 16-20 peeled and deveined shrimp

1 ½ Sticks Butter ( 12 TBSP)

2 TBSP olive oil

½ Cup Chicken Stock

6 cloves garlic, minced

1/4 tsp kosher salt

pepper to taste

red pepper flakes pinch

1 whole lemon juiced plus one lemon sliced for garnish

1 TBSP parsley chopped

In a l large skillet melt butter and olive oil over medium heat. Add garlic and saute 30 seconds. Add shrimp and season with ⅛ teaspoon salt and pepper. Cook 2 minutes, Flip and cook on the other side 2-3 minutes until opaque and cooked through. Remove from heat. Add red pepper flakes and lemon juice.

To serve, divide shrimp into 6-8 portions. . Top with lemon. Sprinkle with parsley.

Italian Almond Cake (GF)

A slice of wonderful

★★★★★

Baked Goods, Cakes, Gluten Free, New Category

Prep Time: 10 min  | Difficulty: Easy  | Servings: 6-8 

Ingredients:

4oz Almond Paste

½ Cup Butter, softened

⅓ Cup sugar

½ Tsp lemon zest

4 eggs

½ tsp almond extract

11/3 Cups Almond Flour ( not almond meal)

1 Tsp Baking powder

!/2 tsp Salt

½ Cup Slice Almonds

2 Tbsp Powdered Sugar

Directions:

Preheat oven to 325.

Cut a parchment to fit the bottom of a 9" cake pan or springform pan.

Spray with pan spray or lightly grease sides and parchment.

Place the almond paste and butter in a food processor fitted with the metal chopping blade. Process until paste and butter are combined- 2 minutes- scraping the sides as necessary. 

With the food processor running add the sugar and lemon zest.

Again while the processor is running ,add the eggs and  one at a time stopping to insure the mix is fully blended. Add the almond extract.

Combine the flour, baking powder and salt.and add to the mixture.

Pour into prepared pan and place on a baking sheet.

Bake for 5 minutes.* Sprinkle almonds on top and return to the oven. Bake 30-35 minutes until cake tests done.

Remove the cake to a wire rack to cool. Dust with powdered sugar .

Notes:

The original recipe calls for topping the almonds onto the raw batter but I have found they will sink into the cake- hence baking it for 5 minute so it is just starting to se then adding the almonds

Source: Loree's Fine Food

Bolognese Sauce

1 TBSP Olive oil

1 Cup Onion, finely chopped

1 Cup Celery, finely chopped

½ Cup Carrots, finely chopped

5 ounces ground veal

5 ounces ground pork

5 ounces ground round

1Cup White Wine

¼ tsp Salt

½ tsp ground Pepper'

¼ tsp ground Nutmeg

1-2 Bay Leaves

14 ounces Chicken Stock

10 ounces Tomato Puree

1 Cup Whole Milk

2Tbsp fresh Flat Leaf Parsley, minced

2- 9 ounce package Fettuccine

3 Tbsp grated fresh Parmesan

Heat oil in Dutch oven. Add onion, celery, and carrots and cook over medium heat covered, 8 minute stirring occasionally. Remove from pan and set aside.

Add veal,.pork, and beef. And cook until browned and starting to crumble.Add wine, salt and pepper nutmeg, bay leaves and bring to boil. Cook 5 minutes,

Add back onion mixture ,broth and tomato puree. Bring to a simmer. Cook 1 hour

Stir in milk and parsley. Reduce heat and simmer 40 minutes.

Discard bay leaf.

When ready to serve, bring a large pot of water to a boil . Add salt. Cook fettuccine according to package directions. Drain and add to pasta sauce. Toss to coat.

Serve with fresh parmesan and parsley on top

Cream of Mushroom Soup sans Cream

2 yellow onions, finely diced (about 3 cups)

1 to 2 tablespoons olive oil

1-1.2 Lbs Button or Portobello Mushrooms,sliced

1 to 2 tablespoons fresh thyme leaves, or 1 to 2 teaspoons dried thyme

3 cloves garlic, minced (or ¼ teaspoon garlic powder)

1 teaspoon kosher salt, or more to taste

15 ounces cannellini beans, rinsed and drained

4 cups reduced-sodium vegetable broth

1 to 2 tablespoons balsamic vinegar, or sherry, red wine, soy sauce or Worchestire sauce

Ground black pepper

Chopped parsley for garnish

Liberally mist a large pot with nonstick oil spray and warm over medium-high heat.

Add the mushrooms and leave them undisturbed for 4 minutes. Cook for another 15 to 20 minutes, stirring occasionally.

As they cook, the mushrooms will generate a lot of liquid, and then naturally absorb it as they continue to cook down. The goal is browned and caramelized mushrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish.

Add the onions, oil, thyme, garlic, and salt and cook for about 5 minutes, until the onions are softened and slightly browned. Add the beans and cook, stirring, for 1 to 2 minutes. Stir in the broth and cook for another 5 minutes, reducing the heat to low when it starts to bubble.

Turn off the heat. Using an immersion blender, puree the soup in the pot, leaving lots of bits and pieces of mushroom for texture throughout.