Saturday, October 1, 2022

Lemon Beurre Blanc

I recently had a banquet where there was a lot of salmon left over, and I brought it home. Tonight, I made a lemon beurre blanc to eat with the the salmon, and it was delicious - even Tom thought so!
Lemon Beurre Blanc

Ingredients:
  • 1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced)
  • ¼ cup fresh lemon juice, (from 2 medium or 1 large lemons)
  • ¼ cup dry white wine, such as chardonnay or pino grigio
  • ½ cup heavy cream
  • ½ cup 8 Tbsp cold unsalted butter cut into 8 pieces
Directions:
  1. In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
  2. Whisk in &frac1;2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
I, of course, didn't have any heavy cream, so I found a heavy cream substitute and used that:
Heavy Cream Substitute

Ingredients:
  • 1/3 cup butter
  • ¾ cup milk
  • 1 T flour
Directions:
  1. Melt 1/3 cup butter on the stove, or in the microwave; allow it to cool slightly; then, slowly pour the butter into ¾ cup milk, stirring constantly, so the milk doesn’t curdle. Add one tablespoon of flour to thicken the substitute, if using low-fat milk. This will help to bring it to the consistency of heavy cream. Use in place of one cup of heavy cream in any dish that does not call for the cream to be whipped.

Thursday, February 24, 2022

Chicken with Tarragon Cream Sauce

Tonight's use of pantry items yielded Chicken with Tarragon Cream Sauce.

For this dish, I only used cream, but I did use chicken that I've had in the freezer.

Monday, February 14, 2022

Clam Chowder

I'm losing steam and am running out of Tidewater produce! Tonight I made Clam Chowder.

This dish used cream and celery from the Tidewater.

Thursday, February 10, 2022

Crab Mac and Cheese

Tonight, I made Mac and Cheese, but with a twist - I added crab meat!

Tom loved, loved, loved it - I thought it was okay. I guess crab in mac and cheese just isn't my thing.

Tuesday, February 8, 2022

Philly Cheesesteak Stuffed Peppers

So, after making Scallops Alfredo for Tom, I made a dish I've made several times before for myself - Philly Cheesesteak Stuffed Peppers.

This dish used green peppers and mushrooms from the Tidewater.

Scallops Alfredo

I got this one right on the second try!

After my earlier "miss," Tom requested some creamy scallop pasta for dinner. Last night, I attempted a different cream sauce, but it had too much butter his taste (but it was much better after I drained it). Tonight, with a little bit more tweaking, I made a successful dish using scallops, linguine and cream.

Sunday, February 6, 2022

Scallops in a Parmesan Cream Sauce

Tonight, I had my first real "miss" with my experimentation.

I had hoped to replicate in some way the Tidewater's Cajun Scallop Alfredo dish, but change it up a little to replicate a pasta dish that I love at Ruby Tuesday's. I cooked the scallops, and using a recipe for a Parmesan cream sauce that I found on the internet, I made what I thought would be a really good dish. Nope, too much Parmesan. Oh well, you win some, you lose some. This dish used linguine, scallops, cream and tomatoes from the Tidewater.