INGREDIENTS:
12 ounces (360 g) cream cheese, softened
1/2 cup (125 ml) dairy sour cream
2 teaspoons (10 ml) chili powder
1 1/2 teaspoons (7.5 ml) ground cumin
1/8 teaspoon (.5 ml) ground red pepper
1/2 cup (125 ml) salsa
Crisp salad greens
1 cup (4 ounces/120 g) shredded Wisconsin Cheddar cheese
1 cup (4 ounces/120 g) shredded Wisconsin Monterey Jack cheese
1/2 cup (125 ml) diced plum tomatoes
1/3 cup (75 ml) sliced green onions
1/4 cup (60 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced pimiento-stuffed green olives
Tortilla chips and blue corn chips for serving
PROCEDURES:
1. Combine cream cheese, sour cream, chili powder, cumin and ground red pepper in large bowl; mix until well blended. Stir in salsa
2. Spread dip onto greens-lined 10-inch (254 cm) serving platter.
3. Top with Cheddar cheese, Monterey Jack cheese, tomatoes, green onions, ripe olives and green olives.
4. Serve with tortilla chips and blue corn chips.
~ Makes 10 servings
Chinese Vegetable Rolls
INGREDIENTS:
1/4 cup (60 ml) red wine
2 tablespoons (30 ml) teriyaki sauce
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) diced zucchini
1 cup (250 ml) diced yellow squash
1 cup (250 ml) broccoli flowerets
1 cup (250 ml) cauliflower flowerets
1/2 cup (125 ml) diced carrots
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon ( 1 ml) garlic salt
1/8 teaspoon (.5 ml) ground red pepper
1/8 teaspoon (.5 ml) black pepper
1 package (16 ounces/450 g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying
Sweet and sour sauce, hot mustard sauce or soy sauce for dipping
PROCEDURES:
1 Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook.
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool.
3. Place about 2 tablespoons (30 ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm); roll up jelly roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch( 1.5 cm) oil in large, heavy saucepan over medium-high heat until oil reaches 365°F (175°C); adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
8. Serve warm with sauces for dipping.
~ makes about 15 appetizers
1/4 cup (60 ml) red wine
2 tablespoons (30 ml) teriyaki sauce
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) diced zucchini
1 cup (250 ml) diced yellow squash
1 cup (250 ml) broccoli flowerets
1 cup (250 ml) cauliflower flowerets
1/2 cup (125 ml) diced carrots
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon ( 1 ml) garlic salt
1/8 teaspoon (.5 ml) ground red pepper
1/8 teaspoon (.5 ml) black pepper
1 package (16 ounces/450 g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying
Sweet and sour sauce, hot mustard sauce or soy sauce for dipping
PROCEDURES:
1 Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook.
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool.
3. Place about 2 tablespoons (30 ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm); roll up jelly roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch( 1.5 cm) oil in large, heavy saucepan over medium-high heat until oil reaches 365°F (175°C); adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
8. Serve warm with sauces for dipping.
~ makes about 15 appetizers
Cheesy Onion Focaccia
INGREDIENTS:
1 large red onion
1/2 cup (125 ml) plus 3 tablespoons (45 ml) honey, divided
2 1/3 cups (575 ml) warm water (105° to 115°F/50° to 55°C), divided
1 1/2 packages active dry yeast
6 tablespoons (90 ml) olive oil, divided
1/3 cup (75 ml) cornmeal
3 cups (750 ml) whole wheat flour
1 1/2 tablespoons (22.5 ml) coarse salt
3 to 4 cups (750 ml) - 1 L) all-purpose flour, divided
1 cup (250 ml) red wine vinegar Additional cornmeal
1 cup (250 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) onion salt
Black pepper to taste
PROCEDURES:
1. To slice onion, peel skin and cut onion in half through the root. Place , cut side down, on cutting board. Cut thin, vertical slices the length of the onion. Set aside.
2. To proof yeast, place 3 tablespoons (45 ml) honey in large bowl. Pour 1/3 cup (75 ml) water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.
3. Add remaining 2 cups (500 ml) water, 3 tablespoons (45 ml) olive oil, 1/3 cup (75 ml) cornmeal and whole wheat flour to yeast mixture; mix until well blended.
4. Stir in salt and 2 cups (500 ml) all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to side of bowl.
* If yeast does not bubble, it is no longer active. Discard yeast mixture and start again. Always check the expiration date on the yeast packet. Also, water that is too hot will kill yeast; it is the best to use a thermometer.
5. Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.
6. Divide dough into halves. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface, Cover each with clean kitchen towel and let dough rise in warm place (85°F/40°C) until doubled in bulk. (Press two fingertips about 1/2 inch/1.5 cm) into dough. Dough is ready if indentations remain when fingers are removed.)
7. Meanwhile, combined onion, vinegar and remaining 1/2 cup (125 ml) honey in medium bowl, Marinate at room temperature at least 1 hour.
8. Grease 2 (12-inch/30-cm) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips.
9. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in bulk.
10. Preheat oven to 400°F (200°C).
11. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons (45 ml) olive oil, Parmesan cheese and onion salt; season with pepper.
12. Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serves. Serve warm.
~ Makes 2 breads (6 to 8 servings each)
1 large red onion
1/2 cup (125 ml) plus 3 tablespoons (45 ml) honey, divided
2 1/3 cups (575 ml) warm water (105° to 115°F/50° to 55°C), divided
1 1/2 packages active dry yeast
6 tablespoons (90 ml) olive oil, divided
1/3 cup (75 ml) cornmeal
3 cups (750 ml) whole wheat flour
1 1/2 tablespoons (22.5 ml) coarse salt
3 to 4 cups (750 ml) - 1 L) all-purpose flour, divided
1 cup (250 ml) red wine vinegar Additional cornmeal
1 cup (250 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) onion salt
Black pepper to taste
PROCEDURES:
1. To slice onion, peel skin and cut onion in half through the root. Place , cut side down, on cutting board. Cut thin, vertical slices the length of the onion. Set aside.
2. To proof yeast, place 3 tablespoons (45 ml) honey in large bowl. Pour 1/3 cup (75 ml) water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.
3. Add remaining 2 cups (500 ml) water, 3 tablespoons (45 ml) olive oil, 1/3 cup (75 ml) cornmeal and whole wheat flour to yeast mixture; mix until well blended.
4. Stir in salt and 2 cups (500 ml) all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to side of bowl.
* If yeast does not bubble, it is no longer active. Discard yeast mixture and start again. Always check the expiration date on the yeast packet. Also, water that is too hot will kill yeast; it is the best to use a thermometer.
5. Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.
6. Divide dough into halves. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface, Cover each with clean kitchen towel and let dough rise in warm place (85°F/40°C) until doubled in bulk. (Press two fingertips about 1/2 inch/1.5 cm) into dough. Dough is ready if indentations remain when fingers are removed.)
7. Meanwhile, combined onion, vinegar and remaining 1/2 cup (125 ml) honey in medium bowl, Marinate at room temperature at least 1 hour.
8. Grease 2 (12-inch/30-cm) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips.
9. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in bulk.
10. Preheat oven to 400°F (200°C).
11. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons (45 ml) olive oil, Parmesan cheese and onion salt; season with pepper.
12. Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serves. Serve warm.
~ Makes 2 breads (6 to 8 servings each)
Spinach-Cheese Triangles
INGREDIENTS:
1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted
PROCEDURES:
1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.
2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.
3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside
4. Preheat oven to 375°F (190°C)
5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.
6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.
8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.
9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
11. Continue folding end to end, as you would fold a flag, keeping edges straight.
12. Brush top with butter. repeat process until all filling is used up.
13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
~ Makes 5 dozen appetizers
1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted
PROCEDURES:
1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.
2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.
3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside
4. Preheat oven to 375°F (190°C)
5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.
6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.
8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.
9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
11. Continue folding end to end, as you would fold a flag, keeping edges straight.
12. Brush top with butter. repeat process until all filling is used up.
13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
~ Makes 5 dozen appetizers
Egg Champignons
INGREDIENTS:
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
Chilled Seafood Lasagna with Herbed Cheese
INGREDIENTS:
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
Scampi
INGREDIENTS:
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
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