Blondie's (Blonde Brownies)

We just bought a new Calphalon non stick baking pan, so we thought what better way to christen it, than make up a batch of Blondie's. Our recipe is a little less sweet and is less strong in "molasses" due to the smaller amount of sugar and the use of Light Brown sugar than other recipes.

 

INGREDIENTS:

2+ cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 cups packed light brown sugar
2/3 cups butter
2 eggs
2 tsp vanilla
1 c Semi-sweet chocolate chips
1/2 cup walnuts
1/3 cup dried cranberries

PREPARATION:

Chop the nuts and soften the butter in a micro.

Stir the butter, brown sugar, eggs and vanilla together mixing well. Mix flour, baking soda, baking powder and salt in a separate bowl. Add flour mixture to sugar mixture. Blend in the cranberries, chips and 1/2 the nuts.

Lightly spray a 13 x 9 non stick pan with non-stick spray. Spread the mixture in the pan and sprinkle with the  remaining of nuts

COOKING:

Bake 340° for 20-25 min. Check with a tooth pick toothpick inserted into the center after 20 min. When it comes out almost clean, their done.  Let the Blondie's cool in the pan. Then cut in bars

Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Buttered Parsley Potatoes

Fresh parsley adds just the right pizzazz to the hot buttered potatoes. Being able to "pre-papered" helps with timing when entertaining.

INGREDIENTS:

5-6 all purpose potatoes

2 tablespoons fresh parsley (curley)

5-6 Tbsp butter

Fresh ground black pepper

PREPARATION:

Peel the potatoes, wash and cut then into bite sized chunks 3/4 inch. (I know peel? yes the skins look terrible in this beautiful whith and green presentation). Wash the fresh parsley shaking off the water and coursley chop. Melt the butter in a micro.

COOKING:

In medium sized pan place the potato chunks, then cover with water. Bring potatoes to a soft boil over medium heat. When tender drain water and place on a serving dish. Mix the  parsley with the melted butter along with black pepper to taste and pour over the potatoes. Mix and serve.

Making "ahead": Boil as above, then drain and place in an ovenproof dish. Pour the melted butter/parsley mixture over them. A half hour befor serving, place the dish in an oven preheated to 350 deg. for 25-30 min. Remove from theoven and transfer to a serving dish add a sprig or two of fresh parsley for garnish and Voila!