Anna Sultana’s Lobster Quiche / Red Lobster Cheddar Bay Biscuits, Cheese Biscuits in a loaf, Shrimp Scampi, Crab-Stuffed Mushrooms / Chocolate Truffles / Valentine's Day

 

Crab-Stuffed Mushrooms

Goodness! Valentine’s Day is next week!
I mean, wasn’t Christmas last week?
It sure feels like it was.

Oh, well… those planning to go to a favourite restaurant have, hopefully, made reservations.
But not everyone wants to go that route.
Celebrate, sure, but for many - especially after following restrictions during the past few Covid-19 years - restaurants have lost their appeal.
It wasn’t that long ago we had to prove we lived in the same house to be able to sit at the same table.


Well, food in restaurants are prepared by humans following recipes.
Recipes that can be followed by everyone.
And, if you cook at home, you won’t need to worry about masks and restrictions.

Hints:



About the Lobster Quiche…
You can also add diced peppers and chopped mushrooms.



About the Red Lobster Cheddar Bay Biscuits…
Eight large biscuits can fit on a baking sheet. If you’re making smaller biscuits, prepare another baking sheet and make each biscuit about 1/4 cup.
Place the biscuits in the oven as soon as possible after placing them on the baking sheet. Biscuits that wait before going into the oven do not plump up as high as they could.

About the Red Lobster Cheese Biscuits in a Loaf…
The flour coating helps prevent the cheese from sinking to the bottom of the loaf.
Slice and enjoy slathered with butter, or serve with fruit jelly or cheese and a cup of tea.



About the Red Lobster Shrimp Scampi…

Allow the pan to cool before adding butter. If the pan is too hot the butter will separate.


About the Chocolate Truffles…
Don't have sweetened condensed milk? No problem. Place in a saucepan
1/2 Cup butter
1 Cup sugar
1/2 Cup evaporated milk
Heat, stirring, until the butter has melted.
Let mixture cool for 10 minutes before using.

                       Lobster Quiche

Preheat the oven to 425º F

Place on a cookie sheet
9 inch frozen pie crust in a pie pan
Place cookie sheet and pie pan in oven and bake for 15 minutes.
Remove both from the oven and lower heat to 300º F

While the crust is baking place in a medium bowl
2 eggs
Beat eggs and add
3/4 Cup milk
1/3 teaspoon salt
1/8 teaspoon cayenne pepper
Dash of parsley flakes
Mix well.

Place and spread in prebaked pie crust on cookie sheet
3 ounces lobster meat, chopped
5 ounces Swiss cheese, shredded
1/4 Cup onion, minced
Pour egg / milk mixture over food in pie crust and return sheet and pan to oven.
Bake for 35 to 45 minutes or until knife inserted an inch from the edge comes out clean.
Let quiche stand 15 minutes before serving.


                       Red Lobster Cheddar Bay Biscuits

Place parchment paper on a large baking sheet.

Place in a microwave-safe medium bowl
1/2 Cup butter
Heat until butter is melted.
Set aside to cool slightly.

Place in a large mixing bowl
2 Cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 Tablespoon garlic powder
1 teaspoon kosher salt
Whisk until well combined.

Preheat oven to 425° F

Add to the melted butter
1 Cup whole milk
Stir well.
Pour the liquids over the dry ingredients. Stir until just combined. Do not over mix.
Add
8 ounces mild (or sharp) Cheddar cheese, grated
Fold in until cheese is evenly distributed.

Scoop about 1/2 cup of dough and drop onto baking sheet.
Bake for 10 to 12 minutes, until biscuits are just barely golden brown.

While biscuits are baking place in a microwave-safe small bowl
1/4 Cup butter
Heat until butter is melted.
Take out and add
1 teaspoon kosher salt
1/2 teaspoon dried parsley
Stir to combine well.
Remove biscuits from the oven and brush with butter / parsley mixture.
Serve hot.



                       Red Lobster Cheese Biscuits in a loaf

Grease a 9 × 5 inch loaf pan

Cut into 1/4 inch cubes
4 ounces Cheddar cheese
Set aside.

Place in a large mixing bowl
3 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper
Whisk together, then stir in the cheese cubes.
Carefully stir until cubes are covered in flour.

Preheat oven to 350º F

Place in a medium mixing bowl

1 1/4 Cups milk

3/4 Cup sour cream

3 Tablespoons butter, melted

1 large egg, lightly beaten
Whisk together until well blended.
Fold the liquid mixture into the flour / cheese mixture.
Stir until just combined. Do not over stir. Pour batter into the loaf pan.
Bake for 45 to 50 minutes.
Let cool 10 minutes and then remove loaf from pan.
Allow to cool for one hour before slicing and serving.



                       Red Lobster Shrimp Scampi

Squeeze for the juice
1/2 fresh lemon
Set juice aside.

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat. Add
1 pound medium shrimp, peeled and deveined
Cook until tender and no longer translucent, then reduce heat.
Remove shrimp and set aside. Add
2 Tablespoons garlic, finely chopped
Cook 2 to 3 minutes. Do not allow garlic to brown. Add 

1 1/2 Cups white wine, such as Chardonnay

the fresh lemon juice
Cook until wine is reduced by half. After it is reduced add

1 teaspoon Italian seasoning
Reduce heat to low, then add 

1/2 Cup softened butter
Add the cooked shrimp to the sauce, then add

1 Tablespoon dried parsley
Stir together and season to taste with salt and pepper.
Sprinkle with
1/2 Cup grated Parmesan cheese


                       Red Lobster Crab-Stuffed Mushrooms

Butter a baking pan

Finely chop enough to make
1/4 Cup celery
2 Tablespoons onions
2 Tablespoons red bell peppers

Wash mushrooms and remove stems of
1 pound fresh mushrooms
Set caps aside, and chop half of the stems.

Heat in large frying pan
2 Tablespoons butter
Add chopped mushroom stems, celery, onions and red bell peppers
Sauté for 2 minutes. Transfer to a medium bowl and cool for about an hour.

Slice into enough pieces to have a piece for each mushroom cap
6 slices white cheddar cheese

Add to the sautéed vegetables
1/2 pound crab meat, chopped
2 Cups oyster crackers, crushed
1 large egg
1/2 Cup water
1/2 Cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
Mix well.

Preheat oven to 400º F

Place mushroom caps in buttered baking pan stem side up.
Spoon 1 teaspoon of stuffing in each mushroom cap.
Cover each cap with a piece of sliced cheese.
Bake for 12 to 15 minutes until cheese is lightly browned.



                       Chocolate Truffles

Yield: 6 dozen truffles

Place in a large saucepan
3 Cups semi-sweet chocolate chips
1 (14 ounce can) sweetened condensed milk
Stirring regularly, cook over low heat until chocolate melts.
Remove from heat and stir in 

1 Tablespoon vanilla

Pour into a medium bowl, cover and chill 2 to 3 hours, or until firm.

Shape into 1 inch balls and roll in any of
finely chopped toasted nuts, flaked coconut, chocolate or coloured sprinkles, unsweetened cocoa, confectioners’ sugar or coloured sugars
Chill 1 hour, or until firm.

                                                                                ~~~
In 2004 the gang at CKUW’s ‘2000 & Counting’ decided to give their mature views on Valentine’s Day. I was a mere child of 53, but they allowed me to add my two cents worth to the presentation. Now that I’m 72 I find that some of the ideas are still good.
Wishing you and yours a lovely Valentine’s Day!


Ah, February in Manitoba. Time to heat things up with Valentine's Day. The love in the air is as thick as exhaust fog. Hurrah for L' Amour! If saying L' Amour reminds you of Dorothy, Bing and Bob going on a road to someplace exotic then you've probably eaten your own weight in Valentine chocolates.

And you have the love handles to prove it.

Lighten up. Really. Celebrating love doesn't require a ten course dinner followed by a honking big high-fat dessert. We've just eaten through the holiday season. We all have more cholesterol and sugar flowing through our veins than we need.

Remember those resolutions?

Maybe the poet had the right idea when he wrote, A loaf of bread, a jug of wine and thou. All you need to add is a lovely country location. Picture it. You and your sweetie enjoying an easy on the waistline picnic. Then, for dessert, laying back and watching the fluffy white clouds floating on the breeze.

Okay… This is Manitoba, where the wind comes sweeping down the plain and can freeze skin in less than two minutes. Let's get real. This is not the time anyone sane sits in the snow.


But, by golly, this is a new millennium. If you're like me, you've followed traditions for over fifty years. It just may be time for a change from the dinner out, followed by a show rut. Why dinner? This is Valentine's Day, not a fundraiser. Are you having a guest speaker? Do you need to plan seating for 500? Do you think love only blooms under candlelight?

Think outside the box.

Why not celebrate with a special lunch or breakfast? It's February. The mornings are dark. The moon doesn't set until 10:00 a.m. Face your chairs west and start humming When the moon hits your eye like a big pizza pie. Think of Cher in the movie Moonstruck. Who knows what can develop after a candlelit breakfast of buckwheat pancakes, an egg white omelet and mimosas?

And what about that show after your Valentine feast? No problem. Can you say matinee? Let's be honest. Comfortable chairs and darkened theatres have put more than one senior Romeo - or Juliet - to sleep. Please, we hear enough snoring at home. We want to stay awake, see the show, do some cuddling and finish the popcorn. Give yourself a fighting chance. Early or late, the show's the same. Go early.

Life is complicated today. Meetings, odd work shifts, Sunday shopping and relatives, both young and old, have made life a scheduling nightmare. Can your daughter help it if her mother-in-law's birthday is on February 14? Have pity on the girl and go to the family gathering. You already have 20 hours of must-do activities scheduled for the big day. You're seeing red, and not in heart shapes.

Think VCRs. If you can tape and enjoy a show at your leisure then surely you can pick another day for a private celebration. I have friends who toasted the New Year on January first while watching the ball drop on The Tonight Show rerun at 9:00 p.m. Your sweetie is a reasonable soul, right? Be different. It's legal. The Valentine police will not come pounding at your door.

Te quiero.
Je t'aime.
S'ayapo.
Ich liebe dich.

There are many ways to say I love you and to celebrate.
Happy Valentine's Day and enjoy!

Anna Sultana’s Onion Soup & Lamb Barley Soup / St. Patrick’s Day & St. Joseph’s Day

St. Patrick’s Day is on Tuesday.

Thursday, officially the first day of Spring, is also the feast of St. Joseph.

Do you ever wonder how St. Patrick and St. Joseph feel about the fact that their feast days always happen in Lent?

Sometimes St. Valentine’s also falls in Lent.
Lent or not - people celebrate St. Valentine's.
A loved one's fury, and revenge methods, are a lot scarier than God's judgment.
And, anyway, church rules have been known to change.

But, for Pat and Joe, it’s guaranteed that their big days will land in the no-frills, no-fun, no-treats-for-you, season of Lent.

It’s enough to make a saint curse.
I mean, Pat went to Ireland and Joe, well, who has better family connections?
What does a guy have to do to get a decent holy day?

Well… I think that this is not the time to worry about Lent.

Not when there are so many great traditional recipes to enjoy!

Here are a few traditional dishes for St. Patrick.
Don't forget to toast him with a few traditional Irish drinks:

Anna Sultana’s Cottage Pie #3

Anna Sultana’s Colcannon and Irish Cream  (a drink) 

Anna Sultana’s Irish Cakes / Boxties

Anna Sultana’s Shepherd’s Pie 

Potato and Cabbage Casserole

NY Daily News' Irish Soda Bread   

 

Irish Coffee Recipe and Irish Fix Recipe  (2 drinks)

Enjoy a pastry or two - Italian or Maltese style - in honour of St. Joseph:

Anna Sultana’s Żeppoli ta' san Ġużepp II / St. Joseph's Zeppole

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Anna Sultana's Zeppoli ta' san Guzepp 

Carmela Soprano's St. Joseph Zeppole 

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Carmela Soprano's Sfingi, Anna Sultana's Zfineg ta San Guzepp

Next Tuesday we'll have a new moon.

No big whoop… pretty much a night like any other night.
Well, we can say that about most days.

But we still have to eat.

Warm weather is still a long way off, so why not make some soup?

Hints:

For the Onion Soup…

For something a bit different use one pound each of red onions, sweet onions and yellow onions.

The red onions’ colour will bleed into the broth, but it’s the thought that counts.

Also it’s a way to use onions before they start to sprout.

The soup can be prepared, cooled, then refrigerated up to 2 days. 

When ready to serve, bring it to a boil, ladle into the bowls and continue.

If you want to omit the dry sherry, increase the beef broth to 7 1/4 cups.

About the Lamb Barley Soup…

If you have a lamb leg or chops dinner, be sure to save the bones. 

Place them in a large pot, cover with water, add a diced onion or two along with a few bay leaves, and simmer for a few hours. 

If you have an envelope of onion soup mix handy you can add that, too.

A teaspoon or two of chill powder adds a nice touch.

Let the broth cool and then strain it.

Pick any meat off the bones and add the bits to the broth.

If you haven’t had lamb since last Easter, use broth or water.

Ground beef will work with beef or vegetable broth.

Ground chicken or turkey is good with chicken or vegetable broth.

                        Onion Soup

Cut lengthwise in half, then crosswise into thin slices

3 pounds onions

Place in a large pot 

2 Tablespoons butter
2 Tablespoons olive oil 

Heat over medium heat and add

the sliced onions

Stirring frequently, cook 10 minutes.

Lower the heat and, stirring occasionally, simmer 40 minutes until the onions are golden brown.

Add

2 teaspoons dried thyme 

1/2 teaspoon garlic powder

1/4 Cup dry sherry 

Cook and stir on medium-high heat 1 minute.

Add
7 Cups beef broth
2 Tablespoons Worcestershire Sauce
1 Tablespoon vinegar
2 bay leaves 

Stirring occasionally, bring to a boil. 

Cover, simmer on medium-low heat 20 minutes, stirring occasionally. 

Remove the bay leaves and discard. 

While the soup is simmering, toast 

16 French bread or baguette slices (1/2 inch thick)

Heat the broiler. 

Ladle soup into 8 ovenproof bowls.

Top with 

the toasted bread slices

1 1/2 to 2 Cups shredded Swiss cheese 

Broil, 4 inches from heat, 3 to 5  minutes, or until the cheese is golden brown. 

Serve with a mixed green salad and crusty rolls or bread.

                        Lamb Barley Soup

Finely chop

2 medium onions

4 medium carrots

Place in a large pot 

1 pound ground lamb 

the chopped onion

Heat over medium-high heat and stir until the meat is evenly browned and the onions are translucent. 

Discard any excess grease. 

Stir in 

1 28 ounce can diced tomatoes, undrained

6 Cups lamb broth

1 can condensed tomato soup 

the chopped carrots
1 Cup barley 

1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika
1 teaspoon ground black pepper 

1/2 teaspoon celery seed

Cover and simmer over medium heat for 45 minutes.

Serve with crusty rolls or bread.

Anna Sultana’s Quiche Lorraine & Pat-in Pie Crust / Mercury Goes Direct

In a couple of days Mercury will go direct.

For those who know about these things, that’s a good thing. 

Well, there may be something to that idea.

I mean, I don’t think that even planets find it easy to go backwards.

Some people just love to look back and to talk about the “good old days”.

Well, sometimes the stuff we did in the past was downright dumb.

It’s hard to believe, but in 1982 there was a book named Real Men Don't Eat Quiche by American author, Bruce Feirstein.

On the New York Times Best Seller list for 55 weeks, it sold over 1.6 million copies.

Real Men was meant to be a humorous book, focusing on the worries of middle class men who just didn’t know how they were supposed to act when feminists were becoming more a part of the mainstream.

Yeah, I know, men confused by feminists’ wanting to be treated fairly… Big yucks…

So much for the 80s being a great time.

With a name like quiche many people thought it was a French recipe, something really fancy, not for simple, meat-and-potatoes type of folks.

Nothing could be further from the truth.

The English - the creators of meat-and-potatoes dishes - have been eating eggs and cream in pastry at least as early as the 14th century, while the Italians have been making dishes like this as far back as the 13th century.

As you might expect, a recipe that’s been around for a few hundred years has seen a lot of variations. In addition to the eggs and cream and / or milk, it can include cheese, vegetables, meat or seafood.

It's a handy way to make use of bits and leftovers one usually finds in any kitchen.

As you can see, there's nothing fancy about this recipe at all.

A few of the most popular combinations are:

quiche au fromage (quiche with cheese) 

quiche aux champignons (quiche with mushrooms)

quiche florentine (quiche with spinach) 

quiche provençale (quiche with tomatoes)

But it’s definitely not limited to those mixtures.

My Ma often made a Greek Spinach Cheese Quiche, using Feta cheese.

She made a Mushroom and Ham Quiche when she had ham leftover from the holidays.

Quiche Lorraine, named after the Lorraine region of France, originally was an open pie with eggs, cream and lardons (fatty bacon or pork fat). 

Modern recipes can also include mature cheeses, such as Cheddar cheese, and vegetables, while the lardons have been replaced by regular bacon.

Hints:

Quiches are perfect for brunches or light suppers, as well as for when a friend or two have popped in for a casual visit that's lasted until mealtime.

Quiches can be made in advance and frozen. Ma kept a few in the freezer so she'd have something easy for when the relatives hadn't notice how late they had stayed.

Quiche Lorraine is a recipe that is very accommodating.

Instead of the Swiss cheese you can use Gruyère or Cheddar. 

You can also add sautéed onion, leeks or shallots to the filling.

Or you can add whatever else is beginning to look a bit sad in your crisper.

Have chives in your garden? 

Finely chop enough fresh chives to make 4 teaspoons to replace the onion powder.

Want to avoid the eggs and dairy?

Make a vegan quiche with spinach, onions or green onions, and green herbs like dill, parsley or celery, olive oil and a little wheat flour. Top off with leeks, chard and / or sorrel, then bake until the top vegetables are a bit crisp. 

You can also use tofu instead of the cheese, or your favourite pastry recipe or a frozen pie shell instead of the pat-in crust.

About the pat-in pie crust recipe below:

If baking an empty shell: prick and bake 15 minutes at 425º F. 

If baking it with a filling: use the filling's instructions

If you’re using the pat-in pie crust to make a dessert pie that’s being baked with a filling you could use this crumb topping:

1/4 Cup brown sugar

1/2 Cup flour

1/4 Cup margarine

1/2 teaspoon cinnamon

Mix together and sprinkle over the filling in the pastry-lined pie pan and bake.

You can also double or quadruple the ingredients and store what’s left in a covered container in the refrigerator for topping other pies.

                                                Pat-in Pie Crust

Place in a 9-inch pie pan 

1 1/2 Cups flour

1 1/2 teaspoons sugar         

3/4 teaspoon salt

Mix together.

Place in a measuring cup 

1/2 cup oil

3 tablespoons cold milk

Beat together until creamy.

Add the liquid mixture to the flour mixture and blend well.

Spread the mixture in the pan and pat in to line the pan.

Set aside.

                                                Quiche Lorraine

Cook 4 slices bacon.

Cool slightly and chop the cooked bacon.

Shred enough Swiss cheese to make 1 Cup.

Place the oven rack in the centre of the oven. 

Preheat oven to 325°F

Place in a medium bowl

4 large eggs

1/4 teaspoon salt 

1/4 teaspoon pepper

1 Tablespoon onion powder, more or less

3/4 Cup 18% light cream

1/4 Cup milk

Beat together. 

Sprinkle the prepared bacon and cheese over the pie crust.

Pour the egg mixture over the bacon and cheese. 

Bake for 35 to 40 minutes (the filling is set but still jiggles slightly in the centre) 

Remove from oven, place on a wire rack and let stand for 15 minutes.

Serve warm or at room temperature. 

If you’d like to make it more of a meal, serve it with a salad.

About the sky, thanks to the folks at The Farmers' Almanac…

August 18—First Quarter Moon at 3:48 a.m. In this phase, the Moon looks like a half-Moon — one-half of the Moon is illuminated by direct sunlight while the illuminated part is increasing, on its way to full.

August 19—Mercury is no longer in retrograde, instead goes direct at 12:25 a.m.

August 20—As darkness falls, look for Saturn well to the lower left of a 75% illuminated gibbous Moon. Saturn can be easily located by going out in late twilight and looking south-southeast at the beginning of August, or due south around month’s end. Saturn is the bright “star” roughly a third of the way up in the sky; the farther south you are the higher it will be. Later in the evening, Saturn swings low to the southwest. Below Saturn is the Teapot in Sagittarius. The pot starts August upright during twilight, then gradually tilts as if pouring in the following hours and weeks.

August 22—A wide gibbous Moon can be found sailing far above Mars, which dominates the sky east of Saturn. Fresh from last month’s opposition and close approach to Earth, Mars is still very bright and fiery. But it fades noticeably during August.