Saturday, February 17, 2018

Spice up your Love Life with some Shrimp Etouffee #SoupSaturdaySwappers #Winophiles

Since February is the month of Love, Lynn of Savor the Harvest arranged for our French Winophiles group to be gifted some samples of French wines that speak of L'Amour.  She sums it up in her preview post.

We each received 4 very nice bottles.  I will be sharing my own thoughts, impressions and feelings about these wines in the posts that I write.  I received no monetary compensation for this or any post featuring these wines.

I have previously posted a pairing with the Cote-Rotie from Vidal Fleury when I paired it with a Perfect Baked Potato stuffed with Ropa Vieja.

The wine I am sharing in today's post was enjoyed at an early Valentine's Day Dinner that Frank and I celebrated before we left for our California vacation.   Knowing that we would be spending all day on Valentine's Day in airports and on planes, not to mention that we would also be observing Ash Wednesday, we spent the week before our trip having several quiet, romantic dinners at home.

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This particular dinner was my personal favorite.  I cooked up a Shrimp Etouffee from a recipe I found in my Cuisine at Home magazine.  I had never made Shrimp Etouffee before but when my friend, Kathy of A Spoonful of Thyme, volunteered to host our Soup Swappers group this month, choosing Cajun or Creole as a theme, I knew that this was what I wanted to make.

Isn't that a gorgeous graphic that Kathy made for this event?  Soup Saturday Swappers post on the 3rd Saturday of each month based on a theme chosen by one of the members.  If you would like to join in the fun just leave a comment below and I will be happy to add you to our group.

This was the most amazing dish!!  I couldn't believe how wonderfully rich and comforting it was.  I was concerned because Frank doesn't care for too much spice so I adjusted the measurements accordingly.  It was, in our opinion, perfectly spiced and Frank loved it as much as I.

Since Creole cooking has such wonderful French Influences, with those influences being very pronounced in the origin of Etouffee, I chose to pair it with the Savoie Cuvee Gastronomie.

While I liked the crisp acidity of the Savoie, I think that this particular dish needed a more fruit forward wine.  Perhaps a softer, more buttery white or a light red wine would have been a better match.

Oh well, I still have the Rose and the Saint Amour to pair and I loved this dish enough that I can't wait to serve it again.  I'll let you know how that goes.

In the meantime, please enjoy the other Cajun/Creole Soups/Stews being shared today.  You will find links to these recipes following mine.  You will also find links to the other Winophile's L'Amour pairings at the bottom of this post.

I hope that you and your Valentine had a wonderful celebration.  I'm beginning preparation for our Chinese New Year Celebration.  See my menu here.

Shrimp Etouffee
adapted from Cuisine at Home, Issue #127

1 T. butter
1 lb. large shrimp, peeled and deveined, shells reserved
1 small rib celery, diced
1 small onion, chopped
1 bay leaf
4-5 c. chicken stock, divided
2 t. paprika
2 t. garlic powder
1 t. thyme
1 t. oregano
1 t. pepper
1/4 t. white pepper
1/4 t. cayenne pepper
4 T. butter
1/4 c. flour
1/2 medium Vidalia onion
1 rib celery, sliced
1/2 bell pepper, diced (I used yellow)
1 (15 oz) can diced tomatoes, flavored with garlic and onions
salt to taste

Melt the butter in a large saucepan or dutch oven over med high heat.  Add the reserved shrimp shells, small diced onion, small diced rib of celery and the bay leaf.  Cook and stir until shells turn pink and vegetables start to soften, about 5 minutes.   Add 2 cups of chicken stock and bring to a boil, reduce heat and simmer for about 30 minutes.  Strain the enhanced stock into a 4 cup measuring cup.  Discard the solids.  Add additional chicken stock to the enhanced stock to make 4 cups.  Set aside.

While stock is simmering, combine the paprika, garlic powder, thyme, oregano, black pepper, white pepper and cayenne pepper in a small bowl.  Set aside.

Melt 4 T. of butter over medium heat in the same saucepan used for the stock.  Stir in the flour.  Cook and stir constantly until the color of peanut butter, about 10 minutes.  Stir in the medium onion, large rib of celery and bell pepper.  Cook and stir occasionally until vegetables start to soften, about 15 minutes.  Stir in half of the spice mixture and the seasoned diced tomatoes with their juices.  Stir in the reserved stock, bring to a boil, reduce heat and simmer for 15-20 minutes.  

Toss the shrimp with the remaining spice blend.  Add to the Etouffee and cook until pink throughout, about 3-4 minutes. Taste and season with salt as needed.  Serve over steamed white rice.  Print Recipe

More Creole/Cajun Soups and Stews

More L'Amour Wine Pairings

Friday, February 16, 2018

Fish Veracruz en Pappilote #FishFridayFoodies

This month's Fish Friday Foodies is hosted by Sue of Palatable Pastime.  A group of us get together on the third Friday of each month to share a fish/seafood recipe based on a theme chosen by the member hosting.  This month our theme is En Pappilote or In Parchment.

If you would like to join us in the future please leave a comment below with your blog name.  We would be happy to have you.

I just returned from a visit to my brother and his family in California.  This past Sunday we had a family dinner for about 20 of us.  This Fish Vera Cruz en Pappilote was one of the entrees that I served.  Fresh, tender fish filets placed on top of a tomato/onion/olive mixture and wrapped in parchment for a short baking period.  They were a huge hit.

I only made eight packets as I was also serving Chicken Cacciatore with pasta and my brother was grilling up some hamburgers.  Other family members were bringing salads, sides and dessert so I thought I would have plenty.  This fish was such a hit that I could have easily used another 8 packets.

This huge platter of fish was gone in a flash.  It was easy enough that I was able to throw it together after a morning of sight seeing and a lunch date with my friend Cam of Culinary Adventures with Camilla.  Our guests arrived about 5 pm and we were all enjoying dinner by 6.

Please stop by the links below this recipe for many more great En Pappilote fish and seafood recipes. I can't wait to try more recipes using this easy peasy method.  

I am sharing a recipe for 8 servings with this as the sole entrée.  Feel free to adapt the quantities to meet your needs.

Fish Veracruz en Pappilote
adapted from Cuisine at Home

8 (4-6 oz) fish filets (I used Snapper)
6 Roma tomatoes, seeded and diced
1 Vidalia onion, sliced
3 T. capers, drained
1/2 cup pimiento stuffed olives, drained and chopped
1 large jalapeno, seeded and sliced
Juice of 1 lemon
Lemon slices 
Olive oil, if desired

Combine the tomatoes, onion, capers, olives, jalapeno and lemon juice in a bowl.  

Lay 8 sheets of parchment, approximately 24" wide onto a counter.  Divide the tomato mixture and place onto the center of each parchment piece.  Lay a fish filet onto the tomato mixture and top with lemon slices.  Drizzle with olive oil, if desired.

Fold the wide ends of the parchment together and fold shut. Fold the ends to seal and tuck underneath.  Place onto a baking sheet and bake in a preheated 400* oven for 20 minutes, until the fish flakes easily with a fork.  Print Recipe

More Fantastic Fish Recipes

Thursday, February 15, 2018

Chinese New Year 2018 Menu and an extended Weekly Menu

We arrived home from California late last night.  It was a wonderful whirlwind of a week.  We spent a lot of time with family and friends.

We spent time with our great nieces and nephews as often as we could.  We visited Avila Beach, San Simeon, and Morro Bay.  We went to wineries, restaurants and parks.  We walked every morning and had dinner with family and friends each evening.  It was a wonderful time and I look forward to returning next year.

But, as is always the case, I am very happy to be home.  I missed my dogs.  I missed my bed.  Most of all I missed my kids and my Little Miss Melody.

So we are getting right back into the swing of things.  Yesterday was Ash Wednesday, the first day of Lent.  We have choir practice tonight and will be spending the next month preparing for our Triduum.

Tomorrow will be spent shopping for Chinese New Year that we will be celebrating on Sunday.  Saturday will be spent prepping for our party and our Angel Face will be spending the night with us.

Sunday is the big day.....Here is what we will be serving up this year:


Chun Juan
(Spring Rolls)

Siu Mai


Bok Choy Gai See Tong
 (Bok Choy and Shredded Chicken Soup)


Jo Moh Sang Yat Gai
(Grandmother's Birthday Chicken)

Char Siu
(Barbecued Pork)

Ji Geung Lo Mein
(Noodles with Young Ginger)


Hua Sheng Bing
(Chinese Peanut Cookies)

Next week is pretty quiet.  I am sharing the extended Weekly Menu today.  Please stop by each day as I share photos, recipes and snippets of our life.

Irish Beef Stew

Fish Friday
Fish Fry at Church

Pasta with Classic Ragu

Sunday-Chinese New Year Celebration
See above Menu

Meatless Monday

Toddler Tuesday

Dinner out after returning Melody

Baked Sweet Potatoes
Steamed Green Beans

Fish Friday
Crab Cakes
French Fries

Tuesday, February 13, 2018

German Pancake with Easy Fruit Compote for #BreadBakers

I am pleased to announce that I am hosting our Bread Bakers event this month.  Of all the groups to which I belong, the Bread Bakers group is the one that takes me out of my comfort zone most often. I am very grateful to Stacy of Food Lust People Love for starting this group and for allowing me to be a part of it.

BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

I asked to host this month because we celebrate National Pancake Week during the last week of February so I thought having pancakes as a theme would give our readers plenty of time to plan their own pancake celebration.

We are also sharing this post on Shrove Tuesday or Fat Tuesday as we call it.  Shrove Tuesday is the day before Ash Wednesday, when Christians world wide begin 40 days of abstinence and fasting for the Lenten Season leading up to Easter Sunday.

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Tradition has us using up all of our flour, sugar, butter, eggs etc. to prepare ourselves for the fast. It is celebrated in different ways in different countries but there is always lots of feasting, fat eating and gorging.

photo courtesy of

Whether you indulge in Pancakes or Paczki or both I hope that you enjoy your celebration and wish you peace as we prepare for our Lord's death and resurrection.  

These German Pancakes, that I am sharing with you today, are perfect for National Pancake Week even if you are observing a Lenten Fast.  They are not overly sweet and they can be filled with fresh fruit rather than the compote that I am sharing with you today.

One pancake was plenty large enough for two adults and one toddler as today is also Toddler Tuesday in our household, or it would be if I were home.  As you read this, we are enjoying our final day in sunny California, visiting my brother and his family.  We leave to head home tomorrow morning.

If you abstain from meat on Ash Wednesday, this would make a wonderful Valentine's Day breakfast to share with your love tomorrow morning.  

I'm really looking forward to everyone else's pancakes being shared today.  We have pancakes from all over the world.  You will find links at the bottom of this post.

German Pancake with Easy Fruit Compote

3 eggs
1/2 c. flour
1/2 c. milk
pinch of salt
1/2 t. vanilla
2 T. butter
powdered sugar, if desired
1 c. frozen mixed fruit, thawed. I used a strawberry, blueberry, raspberry, mango blend
1/4 c. sugar
1/4 c. water
1/2  t. cinnamon

Place the eggs, flour, milk, salt and vanilla in a blender and blend until smooth.  Set aside.

Place the butter in a cast iron skillet and place it in the oven.  Preheat oven to 400*.  When oven is preheated, carefully remove skillet, using a potholder over the handle, and swirl the butter to coat the pan.  Pour the batter into the hot skillet and return to the oven.  Bake for about 15 minutes, until puffed and golden.

While pancake is baking, place the fruit, sugar, water and cinnamon in a small skillet. Bring to a boil, reduce heat and simmer until slightly thickened.  Transfer to a bowl and set aside.

Remove pancake from oven and transfer to a plate. Sprinkle with powdered sugar, if desired.  Serve with compote, fresh fruit or extra powdered sugar and lemon wedges.  Print Recipe

More Perfect Pancakes

Pasta e Fagioli and an Audible Book Review #NationalItalianFoodDay

We are celebrating National Italian Food Day with the Festive Foodies.  This event is hosted by Ellen of Family Around the Table and we were invited to post any Italian recipe that we wished.

image courtesy of Bing

Sometimes it's harder to decide on a recipe when the parameters are so broad than it is if you narrow it down to a specific category.  The good thing is that with such a broad spectrum we should have a huge variety of great recipes linked to the bottom of this post.

I recently read the new Dean Koontz book, The Whispering Room.

Image result for the whispering room koontz

I didn't realize when I started this novel that it was second in a series featuring FBI Detective, gone rogue, Jane Hawk.  When I figured it out I was too into the story to put it down and read the first novel.  This caused a little angst for me but not overwhelming discomfort, as the novel had me deep in it's grip by then.

Like all of Koontz' novels, this one has clear cut good and bad guys.  Like many of his novels, it contains governmental conspiracies and corruption.  There is an aura of science fiction in this novel but not as much as to make you think it is least it makes you pray that it is impossible.

You wind up rooting for Jane, who is a BAD ASS, and all of those who meet her and help her in this quest to save the world as we know it. 

I am not going to go back and read the first novel now as I have a pretty good idea of the background.  Koontz is good like that.  The only threads left unraveled are those leading to the next novel.  I can't wait for it to come out.  Jane Hawk may just fill that space in my life that has been gaping open since the final Odd Thomas novel.

My inspiration for today's recipe comes from the novel. Running for her life, Hawk ducks into a restaurant that is closed and empty except for the chef and the smell of "fajioli" emanating from the kitchen.  Hawk quickly disposes of the threat when he follows her into the restaurant.  As the chef comes out of the kitchen to see what all the ruckus is about he is met by Jane who tells him how wonderful his soup smells.

Upon reading this quick blurb, I knew that I was going to wait to review this book until today when we were celebrating Italian Foods.  I finished this novel before I listened to Britt Marie Was Here that I already reviewed.  

I will be sharing this post with our Foodies Read group as well.  Stop by and see what the other's are reading this month.

This soup is easy to throw together, using canned beans.  It was served up as the first course of our daughter's birthday dinner.  The final course, a Sachertorte, was also inspired by a novel.  You will find that recipe and review here.

Pasta e Fagioli

1/2 Vidalia onion, diced
2 stalks celery, sliced
2 carrots, scraped and sliced
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
1/2 c. red wine
6 cups chicken stock
2 (15 oz) cans kidney beans, drained and rinsed
2 sprigs rosemary
2 sprigs sage
1 bay leaf
2 (15 oz) cans diced tomatoes
salt and pepper to taste
8 oz. small pasta, cooked per package directions
Shredded Parmesan cheese, if desired

Heat olive oil in a large soup pot over med high heat.  Add the onion, celery and carrot.  Season with salt and pepper and cook until vegetables start to soften, 5-10 minutes.

Stir in the tomato paste and garlic. Cook and stir until fragrant. Add the wine to deglaze the pan, scraping any browned bits from the bottom of the pan.  Add the chicken stock, beans, rosemary, sage, bay leaf and tomatoes.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.  Remove the rosemary, sage and bay leaf from the mixture.  Stir in the pasta until heated through.  Taste and season with additional salt and pepper, if needed.  Garnish individual bowls with parmesan cheese, if desired.  Print Recipe

More Incredible Italian Foods

Roast Chicken with Five Spice Rub #KitchenMatrixCookingProject

We're into our second week of the second month of the Kitchen Matrix Cooking Project, the brainchild of Cam who writes over at Culinary Adventures with Camilla.

Cam invites those who would like to join her to cook their way through Mark Bittman's Cookbook for a year.  Well, nearly eleven months if you decide to join us now.   Each week we get inspired by a different section of the Kitchen Matrix.  You can learn all about it and find out how to join in the fun by stopping in and reading Cam's Information Post.

This month, I have chosen the sections from which to cook.  You can follow the directions provided or use the cookbook as Bittman intended and just be inspired by all the different combination possibilities.

I asked the group to take their inspiration from the Roasted Chicken Pieces, section of the book.  I decided to make a Chinese Roasted Chicken. I changed up the ingredients in the rub a bit and was very pleased with the results.  

I made a paste of Five Spice Powder, garlic, ginger, and lemon grass.  I rubbed this underneath the skin of the chicken and then drizzled it with a little olive oil before placing it in the oven.  Easy peasy and delicious....the perfect recipe!! 

Roast Chicken with Five Spice Rub
inspired by The Kitchen Matrix

1 whole chicken cut into 8 pieces
2 T. garlic paste
1 T. ginger paste
1/2 t. lemongrass paste
1/4 t. five spice powder
1 t. olive oil + extra for drizzling

Combine the garlic, ginger, lemongrass, 1 teaspoon olive oil and five spice powder in a small bowl.  With clean fingers spread the rub over the flesh of the chicken reaching up and under the skin as much as possible.  Place onto a baking sheet lined with a silicone mat and drizzle with a little more olive oil.  Bake in a preheated 450* oven for about 40 minutes, until golden brown and the juices run clear when pierced with a fork.  Print Recipe

Monday, February 12, 2018

Individual Cheesecakes for 2 #BakingBloggers

Our theme for Baking Bloggers this month is Cheesecake.  I LOVE cheesecake and was very excited but I am trying to cut down on the amount of goodies that I consume so I really didn't want an entire whole cheesecake sitting in my refrigerator screaming "EAT ME" each time I opened the door.

To resolve this problem, I decided to make only 2 individual cheesecakes and serve them up when Frank and I celebrated an early Valentine's Day Dinner.

Since I was making a plain cheesecake, I macerated some fresh raspberries in a little Framboise to use as a garnish and add a layer of flavor.

Topped with the berries and some whipped cream, they made a perfect ending to a romantic dinner for two.  Just in time for Valentine's Day!

Individual Cheesecakes for 2

3 sheets of Graham Crackers, crushed
2 T. butter, melted
6 oz. cream cheese, room temperature
1 t. flour
1 1/2 T. sour cream
2 1/2 T. sugar
1/2 t. vanilla
1 egg yolk

Combine the graham cracker crumbs with the melted butter and press into 2 (6 oz) ramekins that have been well buttered.

Beat together the cream cheese and flour.  Add the sour cream and sugar and continue to beat on low speed until smooth.  Add the vanilla and egg yolk, beat until well incorporated.

Divide the batter between the ramekins.  Place ramekins in a baking pan and fill the baking pan with boiling water until it reaches halfway up the ramekins. Cover entire baking dish with aluminum foil. Place into a preheated 325* oven for 30-35 minutes, until set.

Carefully remove the baking pan from the oven.  Remove the ramekins from the baking pan and place onto a wire rack to cool for 30 minutes.  Lay plastic wrap on top of the cheesecake, covering completely and refrigerate for at least 1 hour and up to one day before serving.  Garnish with whipped cream and fresh berries, if desired.  Print Recipe

Cheesecake Collection