JANUARY: Fish Chowder


1 onion chopped
4T butter
1/2 lb carrots chopped
4 stalks celery chopped
1.5 lbs Scrod or other white fish
1 lb Salmon
2 c. half and half
1 red pepper chopped
1 lbs potatoes diced
1 c. white wine
fish stock or water as needed
1 tsp thyme
grated rind of one orange
Pernod or Cognac 2-4 T, to taste

Saute onion in butter till sift. Add carrots, celery and red pepper, sweat for a few minutes to intensify flavor. Add fish, potatoes, wine, stock, thyme . Bring to a boil and simmer till cooked, 1/2 hour. Add half and half, orange rind and Pernod to taste. Reheat and enjoy. Great with Corn Bread!!


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JUNE: Lemon Basil Pasta With Shrimp

Last week I had friends in from England.  I had planned an Italian dinner with a fresh tomato basil sauce.  During the course of the day I discovered that one of  my guests did not eat tomatoes. What to do. I came up with this while touring them around Southern Vermont.


1 head of garlic, peeled and chopped
1-1.5 cups of fresh basil chiffonade
1/3 – 1/2 cup of olive oil

juice of 1.5 fresh lemons
salt and pepper to taste
1 tsp red pepper flakes
1.25 – 1.5 cup heavy cream

2 lbs shrimp, peeled and deveined
1 lb pasta, spaghetti or linguini etc.

freshly grated parmesan

Heat the olive oil in a large sauce pan. Add the garlic and saute for 1 minute, add the basil and cook until wilted.  Add the lemon juice and heat through. Hold.

Cook the pasta.

Add the shrimp to the basil lemon mix and saute until cooked through.
Just before serving add the salt and pepper, red pepper flakes, and drizzle in the cream to the consistency that you like. 

Drain the pasta and add to the shrimp mix. Toss. Serve with freshly grated parmesan.

Serves 6

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OCTOBER: Seared Scallops With Green Pea And Roasted Chickpea Puree

I found this recipe for seared scallops a few months ago in one of my magazines and had to try it. Here is my version with a few adjustments.


6 perfectly shaped sea scallops, round and deep
2 Tablespoons of butter

1 cup of fresh frozen peas
1/4 cup of canned chickpeas, drained, rinsed and roasted in 1 T. olive oil
1 Tablespoon of white wine
1 Tablespoon of fresh lemon juice
.5 cup of heavy cream or more to smoothness and taste
3 large fresh basil leaves
4 each fresh mint leaves ( I used apple mint )
1/3 cup of creme fraiche or to taste
Salt and Pepper

Blanch the peas and roast the chickpeas at 350 until a bit of a crust.

Sear the scallops in the butter until browned and golden on each side.  Remove and keep warm.

Deglaze the pan with the white wine and lemon juice.

Add the heavy cream and 1/4 cup of water and reduce by half.

Place the peas and chickpeas either in a blender or cuisinart.  Add the rest of the sauce ingredients from the frying pan. Add the creme fraiche and herbs, adding more creme fraiche as needed to make it perfectly smooth.  Puree and season to taste with salt and pepper.

Lay a bed of sauce on each plate.  Top with 2 scallops. Sprinkle with a coarse sea salt or other decorative coarse salt. Garnish with extra basil or mint leaves.

Serves 3 or 6 as a first course

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Grilled Scallops And Fresh Warm Corn Melange

It’s summer and we want to cook everything outside. So here’s a recipe for fresh corn and scallops on the grill.

Scallop with Corn MelangeIngredients:

9 Fresh sea scallops
3 Ears of fresh corn
2 Tbl olive oil for sauté, more for grilling
Half a red pepper, diced
2 large cloves of garlic, minced
1 medium tomato, 4 or 5 oz. , chopped
1 medium yellow onion, 4 oz., diced
1/3 cup of fennel, chopped
1 tsp fennel fronds, minced
2 tsp fresh dill, minced
Grated rind of 1 lime
Lime juice from half the lime
1/4 cup of fresh cilantro, minced
Salt and pepper to taste

More cilantro and lime juice for garnish

Heat the grill. While heating roll corn in olive oil. When the grill is hot place the corn on the grill, turning every 5 minutes until charred on all sides. When done remove from the grill and cool.
When cool cut the kernels from the cob. Reserve.

While grilling chop and mince the vegetables and herbs. Heat the 2 T. of olive oil in a skillet.
Cook the onions until starting to brown. Then add the peppers and garlic. Cook 1 minute. Add the tomato, fennel, minced fennel and dill. Cover and cook a few minutes until the corn is cooked through.

Roll the scallops in olive oil, season with salt and pepper. Grill for 2 minutes on each side.

Remove the lid from the corn mixture and add the lime rind, juice of half the lime and the cilantro. Stir.

Divide corn melange between 3 plates. Top with three scallops each. Squeeze the juice from the second half of the lime over the scallops. Garnish with chopped cilantro and serve hot.

Serves 3

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