The BEST Cassava Cake Recipe

I had intended to go on a few months hiatus after the birth of my son.  But lo and behold ~ before I knew it, the "months" extended to years. (Can't believe he's turning THREE in a few months!).  This doesn't mean that I stopped cooking.  But instead of blogging my recipes, I just found storing them on my BB easier and much more convenient. 

Anyway, for my first entry in ages, I'm sharing my Cassava Cake recipe.  This is such an easy dessert to make and tastes sooo moist and delectable.  I guarantee: you'll never look at another Cassava Cake recipe again  (I haven't). 

INGREDIENTS:

1 cup granulated sugar

2 large eggs (room temp.)

1 tsp. pure vanilla extract

1 (13.5 oz.) can coconut milk

3/4 stick unsalted butter, softened

1 (14 oz.) can sweetened condensed milk

2 packs (16 oz./1 lb. each) frozen grated cassava, thawed

1 (12 oz.) bottle coconut sport strings (macapuno) in syrup

Preheat oven to 350 degrees.  Pour 1/4 can of condensed milk in a small bowl.  Mix it with 1/4 bottle of coconut sport strings.  Set aside.

Combine all the the remaining ingredients.  Mix well.  Pour in a half sheet baking pan or into a regular 8 x 10 foil baking pan.  Bake uncovered for an hour. 

Spread contents of the small bowl (coconut/milk) evenly over the top of the cassava and bake for an additional 20 - 30 minutes,  or until bubbly and golden brown. 

Serve warm.

Spaghetti Carbonara

Spaghetti alla "carbonara" was a famous dish in the coal-mining region of Italy. It's a simple dish but creamy and delicious when properly made. Obviously, this is not a meal for those who are diet-conscious. Some recipes call for pancetta or pork jowl, but I used thick-sliced smoked bacon in mine.

Ingredients:

1 pound spaghetti
1/2 pound bacon, cut into matchsticks ( Using kitchen scissors instead of a knife did the trick nicely)
2 garlic cloves, minced
1/4 cup extra virgin olive oil
1/3 cup dry white wine (if in a pinch, substitute with red wine, dry vermouth or plain chicken broth)
3 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley

Directions:

Boil a big pot of salted water over high heat. Meantime pour olive oil in a large skillet and heat over medium heat. Add the bacon and fry till golden brown, about 5 minutes. Drop in the garlic and cook for 2-3 minutes. Add the white wine and simmer for about 4 minutes or until slightly reduced. Stir occasionally. Turn off the heat and put a lid/cover on the skillet.Beat eggs, cheeses,salt and pepper in a small bowl. Cook the pasta until al dente, about 2 minutes short of package directions. On the last minute, quickly reheat the bacon mixture. Drain spaghetti and return to the pasta cooking pot. Quickly add the egg/cheese mixture and the bacon mixture. Combine all ingredients by stirring them vigorously. Sprinkle with chopped parsley and serve dish immediately.

Creamy Mushroom Soup

This is a rich, hearty soup that's great for dunking with a big chunk of crusty french bread or ciabatta roll.

Ingredients:

1 cup chopped button mushrooms
1 cup chopped Portobello mushrooms
2 oz. dried wild mushroom mix (comprised of an earthy combination of black chinese mushrooms, nutty porcinis and oyster mushrooms)
1/4 cup unsalted butter
1 small onion, minced
1 cup half-and-half
1 (48 oz.) can chicken broth
1 chicken bouillon cube
2 tablespoons all-purpose flour
Salt and pepper to taste

Directions:

Bring a pot of water to a boil then turn off the heat. Drop in the dried wild mushroom mix and let it soak for 20 minutes. Drain and set aside. Discard the liquid (it will have gritty sediments from the dried mushroom).

In the meantime, melt the butter in a large saucepan over medium heat. Add the flour, then saute the onion and the mushrooms until soft, about 5 minutes. Add the chicken broth and the chicken bouillon cube. Cook while stirring occasionally, for another 5 - 7 minutes. Stir in the half-and-half. Heat through, but don't boil. Transfer about half of the soup into a large bowl. Use an immersion or hand blender to puree the soup left on the pot. Pour the soup from the bowl back in the pot. Season with salt and pepper to taste. Garnish with optional chopped chives.

Makes 4-6 servings.

Eight Years and Going Strong...

P and I celebrated our eight year wedding anniversary this month. Yes, we made it past the so-called "7-Year-Itch" period. I'm sure well make it past midlife crisis and work our way through our second childhood, too! If were lucky enough to make it to the Dementia/Altzheimers stage, then all the better. Every day, we'd meet up and fall in the love with each other all over again. Just like the first time. Notwithstanding hearing aids, dentures, walkers and adult incontinence briefs.

Awww ~ now I'm really getting carried away...

Flash back to the present. We couldn't have dinner out on our special day since baby Sam's too young to lug around in a fancy restaurant, so I opted to cook dinner for three.

Something simple and delicious. Something crispy, crunchy and tasty. I had four fresh D'Artagnan young chicken, each one as big as the palm of my hand. I thought ~ if you could deep-fry a whole turkey, why not 4 whole "teen-age" chickens? Rubbed in Provencal herbs, rock salt, paprika, black pepper and served on top of baby mushroom & asparagus risotto, it tasted way better than turkey.

S thought it was a neat idea to tell her friends that she was able to eat a "whole" chicken all by herself . As an added bonus, she got the four wishbones as well!

P took care of dessert.

It came wrapped in Bordeaux red wrapping paper with a Biendermeier motif.

Inside the elegant engraved wooden box was an Original Sacher~Torte from Vienna.

The history of the world~famous Original Sacher~Torte began in 1832, when the 16~year old apprentice cook Franz Sacher created this dessert at the court of Prince Metternich.

In the meantime, it has become the most famous torte in the world and the hand~written recipe is a "state secret" of the Hotel Sacher Wien. The hotel ~ opened in 1876 by Franz Sacher's son, Eduard ~ is an Austrian institution.

This torte is recommended to be served with unsweetened whipped cream and coffee.

Sorry, I couldn't wait for neither. Yum!

LINK:

https://shop.sacher.com/sacher/HotelSacherWien/index.jsp

Its Easter Time Once Again

S's unique Easter "eggs"

Our day started with a HUGE breakfast ~ piping hot breakfast sausages, fresh Swedish ham, Schaeller & Webber hard salami,

croissants, sesame bagels, and thanks to Fresh Direct, warm sourdough rolls.

These rolls were delivered frozen. Just popped them in the 400 degree oven for 10-12 minutes and voila! Tasted like I kneaded the dough myself. There was Danish butter, cream cheese and Sarabeth's strawberry rhubarb preserves. All washed down with French roast coffee, hot coco, OJ... We even ate some of the Easter eggs that P and S painted the night before!

Fresh fruits drizzled with honey and dipped in organic French Vanilla yogurt completed the meal. Afterwards I felt like a stuffed hare and had to will myself to stay awake during the 10 AM family mass.

Happy Easter!!

Boiled eggs, anyone?

LINK:

http://www.freshdirect.com/index.jsp

Roasted Duck with Soy-Lime Glaze

Ingredients:

1 6 pound whole Long Island Pekin (Jurgielewicz) duck, eviscerated, rinsed, dried
2 tablespoon minced ginger
2 tablespoon minced garlic
1 cup soy sauce
6 limes, washed, halved, juiced, reserve halves
1 cup brown Turbinado sugar
1 medium sweet potato, peeled, cut in large cubes
2 medium potatoes, cut in large cubes
1 large onion, cut in cubes (same size as the potatoes)
2 medium carrot, cut in cubes
2 tbsp. Canola oil
kosher salt to taste
freshly ground pepper to taste

In a medium saute pan over medium heat, add oil and saute garlic and ginger until translucent and fragrant, about a minute. Deglaze with soy sauce and add lime juice and sugar and stir to dissolve sugar. Bring to a simmer and reduce by 25% or until thick and bubbly. Pour syrup into a bowl over a bowl of ice to cool, or just chuck the whole pan into the freezer for a few minutes. Massage the duck with the cooled soy syrup inside and out and stuff cavity with reserved lime halves. Marinate for at least 2 hours. Pre-heat oven to 400' degrees. In a large bowl, combine potatoes, sweet potato, carrots and onion. Season with salt and pepper. Dump the veggie mixture into a large baking pan and top with duck. Roast until brown, about 30 minutes, then lower the oven to 375' degrees and cover duck loosely with foil to prevent burning. Cook the duck for about 30 minutes more. Drain and discard excess duck drippings from the pan. For crispier skin, take off the foil and cook for an additional 30 minutes (total cooking time: 1 1/2 hr.), flipping the duck at least once for an even brown color.

Let rest 10 minutes before serving with the roasted vegetables.

Verdict:

Although the duck was very tasty and much of the fat had been rendered, P thought it was still too fatty. I'd use the same glaze again but next time, I think I'll try it on a couple of Poussins instead.

Layered Beef Tortilla Lasagna

(recipe to follow)

Fried Calamari and Fish with Spicy Anchovy Mayonnaise

This was adapted from chef Michael Romano's (of Union Square Cafe fame) recipe. For variety, I added the fish. I also soaked the calamari in buttermilk overnight, then drained them out in the morning.

There are two "secret" ingredients that make this recipe work. First is the use of Graham cracker crumbs, which enhanced the coating flavor with its hint of sweetness. And the second one is the club soda. Aside from moistening the squid/fish, it also lightened the coating and added some airiness to it.

The spicy anchovy mayo provides just the right amount of contrast to the sweetness of the Graham cracker crumbs. This is definitely a keeper! Once I tasted it, I knew I'd never look at another calamari the same way again.

For the Anchovy Mayonnaise:

* 1 egg,at room temperature
* 4 to 5 anchovy fillets
* 2 tablespoons fresh lemon juice
* 1 tablespoon parsley, chopped fine
* 1/2 teaspoon cayenne
* 3/4 cup extra virgin olive oil

For the Calamari/Fish:

* 1 pound fresh, clean calamari
* 1/2 pound fresh haddock fillet
* large bottle of club soda, cold
* 4 cups vegetable oil
* 1 cup all-purpose flour
* 1 cup graham crackers crumbs
* 1 teaspoon kosher salt

Make the mayonnaise: In a food processor, combine the egg, anchovies, lemon juice, parsley and cayenne. Blend until smooth. With the motor running, slowly add oil to make a mayonnaise. Transfer sauce to a bowl and refrigerate, covered tightly up to two days, until ready to serve.

Make the calamari/fish: Cut the calamari into 1/4-inch rings. If tentacles are large, halve or quarter them lenghtwise. Slice the haddock fillet into cubes, approximately the same size as the rings.

Pour the club soda into a bowl. Place the calamari and fish in the bowl and let soak for 10 to 15 minutes. While the calamari is soaking, pour the oil into a heavy-bottomed saucepan. To prevent the oil from bubbling over when frying the seafood, the pan should be no more than one-third full.

Heat oil to 360 degrees.

Combine the flour and Graham cracker crumbs in a bowl. Remove the calamari/fish from the club soda in two or three batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake out excess coating. Gently lower each batch of seafood into the hot oil and fry until golden brown, about two minutes. Remove seafood with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid/fish can be kept warm in a low oven while you finish the rest.

Serve hot with chilled anchovy mayonnaise.

LINK: http://www.unionsquarecafe.com/

Beef Roulade with Homemade Spaetzle

This is my version of the German Rouladen - Meat rolls filled with bacon, onions and pickles.

After we had this for dinner, P brought some to work for lunch the next day. He loved it so much that when he came home that evening, again - he ate the rest of the remaining meat rolls for dinner!

Worried about gaining weight, he had one funny request: "Can you make this only once every two months?"

Ingredients:

*10 flank steak fillets, each about 1/4 inch thick and 3 inches wide
*German mustard (Thomy Delikatess-Senf mittelscharf), or any Dijon stone ground mustard
*10 thick sliced bacon (I used Schaller & Weber's smoked ones)
*1 large onion, minced
*1 bottle (10 oz) Heinz sweet relish (you'll need only approx. 1/4 of this)
*2 tablespoons butter
*1 cube beef bouillon
*1 whole dill (Kosher) pickle, slice lenghtwise into 1/3 inch thick strips
*2 tablespoons flour
*1 tablespoon onion powder
*1 tablespoon ground paprika
*salt and pepper to taste

Season both sides of the fillets with onion powder, ground paprika, pepper, and salt. Spread a thin film of mustard on one side of each fillet. Spread a thin layer of sweet relish over the fillet, then lightly sprinkle some minced onion all over it. Place a strip of bacon and a slice of dill pickle on each fillet and form into a roll. Use string or toothpick to hold the roll together.

Heat oven to 350' degrees.

Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until brown, then transfer them to a baking pan. Set aside. In the same skillet, saute any remaining minced onion until wilted. Pour in 2 1/2 cups of water. Add the beef bouillon cube. Stir until dissolved. Pour into the baking pan with meat rolls. Cover and bake for 1 hour. Add flour to thicken the sauce. Cook for an additional 30 min - 1 hour, until tender and bubbly.

Cut the strings off and serve with spaetzle and steamed vegetables.

Spaetzle
(Recipe from Tyler Florence)

Ingredients:

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tbsp. unsalted butter
2 tbsp. minced fresh chives

In a large bowl, combine the flour, salt and pepper and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of slated water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Good Eats (NCL): Shogun Asian Restaurant

The remaining specialty restaurant we had yet to try offered 3 dining experiences in one:

It featured a Teppanyaki room (Japanese food - alas, fully booked daily), Sushi Bar (which S doesn't care for at all), and the Shogun Asian Restaurant (serves Jap/Thai/Chinese-fusion food). We ended up choosing the latter since its menu had something each one of us liked.

Complimentary edamame for appetizers. Wonton soup. Teriyaki dishes. Grilled fresh fish. Assorted fried rice. Tasty vegetables. P and I both ordered the roasted Peking duck and it came just the way I liked it. Tender and juicy - with crunchy skin.

I had warm banana crepes (yummy "turon") topped with vanilla ice cream for dessert. The perfect ending to a great meal.

The Answer...

Apparently, yes.

P went to the 2007 Watch and Jewellery Show which was held in Basel, Switzerland a couple of weeks ago. He received quite a number of fancy schmanzy free goodies from some high-end watch companies (silk Ferragamo ties from Breitling, spa gift certificates, Clef Du Vin wine tasting device from Vacheron Constantin, cool calligraphy set from IWC, boxes of fine Swiss chocolates, etc...) , but these are what caught my attention:

Cartier M&M's...

...and a porcelain De Limoges serving plate designed with Cartier's latest (as in: not available till late Summer) watch model: the Ballon Bleu de Cartier.

Cover design (left) by: Charles Burns, Illustration (right) by: Glen Baxter

Ballon what?

The style of the Ballon bleu de Cartier watch is both classic and futuristic. It has a guilloche dial, which is round on the top and round underneath. But if one would look closer, one would notice that the watch is suspended and seem to fit the wrist weightlessly.

The winding mechanism is decorated with a sapphire cabochon, around which the dial orbits. This blue gem is protected by a precious metal arch.

It was set to make its debut on the 2007 edition of the Salon International de la Haute Horlogerie in Geneve.

(Photography by: Franck Dieleman)

The watch on the left is a large model (.42 mm) in 18 carat yellow gold case with blued steel sword-shaped hands. It has a varnished silvered Opaline dial and is water resistant up 30 m/100ft.

The one on the right is a medium model (.36.5 mm)in 18 carat rhodium-plated white gold and diamonds.

LINK:

http://www.baselworld.com/go/id/ul/lang/eng/

Good Eats (Norwegian Cruise Line): Le Bistro

The second specialty restaurant we tried was tres chic Le Bistro. Oh la laa. Magnifique French cuisine. Elegant Versace plates. Fine wine. Great ambiance.

(S working on her Escargots with Garlic Butter)

Aside from the traditional French Onion Soup with Gruyere/Parmesan Cheese, the menu also offered Cream of Forest Mushroom in Crusty Sour Dough Loaf and Beef Consomme. For entree, we had the choice of Nicoise Style Seared Yellow Fin Tuna, Filet Mignon with Foie Gras and/or Sauce Bearnaise, Mille~Feuille of Seabass with Tomato Concasse and Mushroom Duxelles, and a couple more poultry and vegetarian dishes.

Dessert anyone? We couldn't say no to the Creme Brulee and the Apple Tart with French Vanilla ice cream.

Just Asking...

Question:

Is there such a thing as designer M & M's?

Grilled Honey-Glazed Salmon with Fresh Fruit Salsa

Marinade:

1 tbsp. Maple syrup

2 tbsp. Teriyaki sauce

1 tbsp. pineapple juice

1 tsp. minced ginger

1 garlic, mashed

1 tbsp. Canola oil

2/3 tsp. salt

dash of pepper

Let 4 slices of fresh salmon sit on this marinade for 30 - 45 minutes. Preheat grill to medium. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 3 minutes, or until cooked to the desired doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Fresh Pineapple/Strawberry/Mango Salsa:

1 tbsp. extra virgin olive oil

1 tsp. Wasabi-lime mustard

2 tbsp. freshly squeezed orange juice

1 tbsp. freshly squeezed lime juice

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

2 tbsp. chopped fresh mint leaves

1/4 tsp. salt

Optional: 1 jalapeno, stemmed, seeded and finely chopped

In a medium non-reactive bowl, combine first 4 ingredients and whisk them briskly. Drop in the rest of the ingredients and gently mix everything thoroughly. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Good Eats (Norwegian Cruise Line): Cagney's Steakhouse

Freestyle Dining was available at 6 locations (aside from the 24-hour room service, late snack offerings at the Tivoli Pool Deck and the Casino Buffet). For lite bites/burgers and fast wok dishes, there was the Blue Lagoon Cafe (also open 24 hours), a burger/hotdog station at the Bier Garten Grill, buffet-style dining at the Raffles Court & Terrace, Italian cuisine at La Trattoria, and the two Main Dining Rooms (Windows and The Garden) for long, leisurely meals.

And then there were 5 other restaurants that served 5-course gourmet meals. These charge a minimal cover (from $10-$25/pp, kids below 12 is half-priced) which was just a pittance for the quality of food and service they deliver.

*A note to parents:

If your child chose to order his/her meal from the regular/freestyle kids menu, his/her cover charge will be waived.

The first place we tried was Cagney's Steakhouse. Aside from their (Certified Angus Beef) steaks, the menu also offered jumbo shrimp cocktail, crab cakes with Aioli mayonnaise, Nova Scotia lobster, salmon steak, veal chops, domestic lamb ribs, and rock Cornish game hen to name a few. Dinner entrees came with all sorts of accompaniments and our server actually encouraged us to order more than 2 side dishes (not that we could finish them).

The lobster/crab bisque (above) that I had for starters was so good, it alone was well worth the cover charge.

For the main course, P had the T-bone steak, cooked medium, with creamed spinach and steamed asparagus on the side.

Bacon Meatloaf

Ingredients:

1/2 pound ground pork

1/2 pound ground beef chuck

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 tbsp. paprika powder

1 egg, lightly beaten

2 tbsp. Worcestershire sauce

1/3 cup sour cream

1/2 cup (Panko) breadcrumbs, or quick cooking oats

2 tbsp. fresh thyme, chopped

2 tbsp. fresh parsley, chopped

1 medium onion, minced

1 medium green bell pepper, minced

2 tbsp. butter

bacon, approx. 8 strips

2 - 3 slices day-old bread

Topping:

Mix together:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. Dijon mustard

Pre-heat oven to 375 degrees. Gently mix the first 11 ingredients together in a large bowl. Heat up butter in a pan and saute onion and bell pepper till wilted. Add the thyme and parsley and turn heat off. Mix onion mixture with the meat.

Lightly grease a pan and arrange 2 - 3 slices of bread in the center. Put the meat on top of the bread slices, making an oval-shaped meatloaf. Don't compact the meat too much or it will result in a dense and tough meatloaf. The bread beneath the meatloaf will absorb the fat while it cooked and should be discarded after loaf is removed or transferred to a serving platter.

(My super kitchen helper)

Spread the topping evenly on top and sides of the loaf. For added moisture and a kick of extra flavor, wrap loaf evenly with strips of bacon. Make sure to tuck the bacon ends under the loaf.

Bake for 1 hour.

Sauce:

1 can condensed Cream of Mushroom soup (10 3/4 oz.)

1 small onion, minced

1 cup milk

1 tsp. (Gravy Master) browning sauce

1 tbsp. butter

1/2 cup grated cheddar cheese

salt and pepper to taste

1 tbsp. fresh parsley, chopped

Mix soup and milk together. Heat up butter and saute onion for 2 minutes. Pour in the soup mixture and bring to a boil. Add the cheese and stir in the browning sauce. Lower the heat and simmer for about 5 minutes, stirring occasionally. Add fresh parsley and season with salt and pepper to taste.

Drizzle sauce on top of cooked meatloaf or serve on the side.

A perfect comfort-food dinner: Bacon Meatloaf and Sauce with Potato Dumplings and Steamed Vegetables.

Potato Dumplings

Ingredients:

3 large potatoes, peeled and quartered

2/3 cup plain flour

2 eggs, beaten

Cook the potatoes for 15 - 20 minutes, drain and mash well. Sprinkle the flour over the potatoes with half the egg and stir well. When all the flour is incorporated add the remaining egg.

Turn the potato mixture on to a lightly floured surface and shape into 2 evenly sized oblongs. Bring a pan of salted water to a boil and cook for about 20 minutes.

Leave to cool a little before slicing into portions.

Seafood Lasagna

Seafood Filling:

* 1 lb. shrimps, shelled, de-veined, diced
* 1 lb. cod fish, diced (roughly the same size as the shrimps)
* 1 lb. squid, discard head/tentacles, slice open, chopped
* unsalted butter
* 2 tablespoons each - basil leaves & parsley, minced
* salt and pepper
* 2 shallots, minced
* 1 teaspoon Old Bay Seasoning
* 1 bottle clam juice

Other ingredients:

* 1 box lasagna, 1 lb (454 gm)

* shredded parmigiano-reggiano cheese, 4 oz.

* shredded mozzarella cheese, 4 oz.

* 2/3 cup (Panko) breadcrumbs

Heat 2 tablespoons butter and shallots in pan. Saute squid for about 2 minutes, then add the fish. Cook for another 3 minutes before dropping in the shrimps. Stir in the herbs. Mix well. Pour in the clam juice and let simmer till shrimps are pinkish. Season to taste with salt, pepper and Old Bay Seasoning. Drain seafood and set aside, saving the seafood stock.

Boil lasagna in salted water for 10 minutes or according to the directions on the box. Drain well.

Sauce:

* unsalted butter

* 1/4 cup flour

* 3 tablespoons tomato paste or sun-dried tomato paste

* 1 cup milk

* 1 cup heavy cream

* reserved clam juice/seafood stock, about a cup

* salt, cayenne pepper, onion powder to taste

Combine milk, cream, and stock and set aside. Make a roux using 6 tablespoons of unsalted butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt, cayenne pepper, and onion powder.

Preheat oven to 400 degrees. Butter 9 X 13 inch pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over the top and dot sauce with seafood filling and mixture of shredded parmigiano-reggiano and mozzarella cheese. Layer until pan is filled. Finish with a layer of sauce, sprinkle with Panko breadcrumbs and dot with butter.

Bake for 25 - 30 minutes. Cool for 10 minutes before serving.

Cumin Coleslaw

Ingredients:

1 jalapeno pepper, discard seeds, chopped finely

1/2 head of red or green cabbage, shredded

2 medium carrots, shredded

fresh parsley, chopped

2 tbsp. canola oil

juice of 1 lime

dash of cumin

pepper

salt

Combine all ingredients and chill at least an hour before serving.

Great as a light side dish.

Pair it with fried fish or baked chicken (shown).

Lobster Ravioli with Seafood Sauce

That lobster ravioli I saw in Behind The Bash with Giada de Laurentiis made my mouth water and I intended to make some (or a semblance of it) for dinner. But with only an hour and a half to go before 7 PM, I decided to go for the short-cut version and made a beeline for the grocery's frozen section.

Ahhhh! Thank heavens for frozen lobster ravioli!

Since this doesn't come with cooking directions, I just dropped them in boiling water until they floated - which was about 12 minutes.


Instead of her vanilla bourbon sauce and celeriac puree, I raided my freezer and pantry to make an easy-peasy seafood one:

1 bottle (8 oz.) clam juice

1 bottle (26 oz.) marinara sauce, or make it with fresh tomatoes

1 can (10 oz) chopped clams, drain

2 cloves garlic, sliced

1 pound fresh shrimps, shelled and de-veined

fresh basil and parsley, chopped

1 small onion, chopped

butter or extra virgin olive oil

Saute garlic in onion until golden brown, add the onion and cook till wilted or translucent. Add the shrimps. Saute till pinkish then drop in the chopped clams. Cook for about 3 minutes then pour in the marinara sauce. Cook till sauce becomes bubbly. Sprinkle with fresh chopped basil and parsley.

Pour sauce over lobster ravioli. Dinner is done.