Juno Pier (Friday, March 1, 2013)–Check out more surfing photographs at www.surftopreserve.org

This recipe calls for making a lobster stock with the shells of the lobster after the meat has been removed. The stock is then reduced with cream to make a rich sauce, which should be thick enough to coat the back of a spoon when it’s ready to be tossed with the pasta.

Ingredients:
5 lobster tails
4 Tbs. olive oil
3 leeks, white and green portions separated
2 large carrots, chopped
6 celery stalks, chopped
1 bay leaf
10 fresh flat-leaf parsley sprigs, plus 1 Tbs.
chopped fresh parsley
2 cups heavy cream
1 lb. dried pappardelle pasta
Salt and freshly ground pepper, to taste
2 Tbs. white truffle oil
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add lobster tails. Cover and cook until the lobsters are red, about 7 minutes. Remove the meat from the tails and cut the tail meat in half lengthwise. Reserve the shells and refrigerate the meat until ready to use.

To make the lobster stock, using a chef’s knife, cut the lobster tails in half lengthwise. In a large saucepan over high heat, warm 2 Tbs. of the olive oil. Add the lobster tails, cut sides down, along with the shells, and cook without stirring until golden underneath, 4 to 5 minutes. Chop the green part of the leeks and add to the pan along with the carrots, celery, bay leaf and 2 quarts cold water or enough to cover. Lay the parsley sprigs on top, bring to a simmer and immediately reduce the heat to low. Simmer until the stock is golden and flavorful, about 2 hours.

Julienne the white part of the leeks, then rinse and drain well. In another large saucepan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the leeks and sauté until tender, 4 to 5 minutes. Strain the lobster stock through a fine-mesh sieve into a clean bowl and add to the pan with the leeks. Add the cream, bring to a boil, reduce the heat to low and simmer until the sauce is reduced by two-thirds (about 3 cups), 35 to 45 minutes.

Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite).

Add the lobster meat to the sauce and season with salt and pepper. Stir to mix and cook until the lobster is heated through, 3 to 5 minutes. Stir in 1 Tbs. of the truffle oil. Drain the pasta, return it to the pot, add the sauce and stir gently to mix. Divide the pasta among warmed individual bowls. Garnish with the chopped parsley and drizzle with the remaining 1 Tbs. truffle oil. Serves 4. (Meadowood, St. Helena, CA)

Thank you, Rick, for a delicious Valentine’s dinner. What an evening of surprise!

Best Ever Butter Cookies

1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting
3 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color, if desired

Directions
Combine 1 cup softened butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 to 3 hours or until firm.

Heat oven to 400°F. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

Thanks for the tip, Audrey. These cookies are delicious. Happy Valentine’s Day!

Saturday, February 2, 2013–Jupiter, FL

This seafood gumbo uses okra, roux and italian turkey sausage served over steamed rice with hot French bread.

Ingredients:

For the stock:

2 1/2 lb. shrimp, with heads attached
1 yellow onion, roughly chopped
1 garlic clove, roughly chopped
1 celery stalk, roughly chopped
8 cups water

For the gumbo:
1/2 cup corn or vegetable oil
1/2 cup all-purpose flour
2 yellow onions, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 green bell pepper, seeded and cut into 1/2-inch pieces
Salt and freshly ground black pepper, to taste
3/4 lb. italian turkey sausage, cut into 1/2-inch rounds
5 garlic cloves, finely minced
1/4 tsp. cayenne pepper, plus more, to taste
1/2 tsp. dried thyme
3 cups peeled, seeded and diced tomatoes
1 lb. okra, trimmed and cut into 1/2-inch rounds
3 bay leaves
12 mussels, scrubbed
1/2 lb. lump crabmeat
6 green onions, white and green portions, chopped
Steamed white rice for serving
Directions:
To make the stock, peel and devein the shrimp and remove the heads; reserve the shells and heads. Place the shrimp in a small bowl and refrigerate until ready to use. Rinse the shells and heads with cold water, drain in a colander and transfer to a large stockpot. Add the onion, garlic, celery and water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, for 2 hours. Strain the stock through a fine-mesh sieve, discarding the solids. You will need 6 cups stock; add more water, if needed. Return the stock to the pot and keep warm until ready to use.

To make the gumbo, in a large Dutch oven or stove pot over medium-high heat, warm the oil. Slowly whisk in the flour and cook, whisking constantly, until the roux turns a deep brown, 2 to 3 minutes; do not allow it to burn. Add the onions, celery, bell pepper, salt and black pepper and stir to coat evenly. Cook, stirring constantly, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add the italian turkey sausage and cook until lightly browned and warmed through, 3 to 4 minutes. Add the garlic, the 1/4 tsp. cayenne and the thyme and cook for 1 minute. Add the tomatoes, okra and bay leaves and stir to combine.

Slowly add the stock, stirring constantly and scraping up the browned bits from the pan bottom. Bring to a boil, then reduce the heat to medium-low, partially cover the pan and simmer for 30 minutes. Skim the stock occasionally to remove any excess oil.

Add the shrimp and mussels (with shell) and cook until they turn opaque throughout, 2 to 3 minutes. Add the crabmeat and green onions and cook for 2 minutes. Remove the bay leaves and discard. Adjust the seasonings with salt, black pepper and cayenne. Spoon the steamed rice into individual bowls and ladle the gumbo on top. Serves 8 to 12.

Williams-Sonoma recipe revised

Salmon with Mango Salsa

This tangy mango mixture, spiked with cumin and cayenne with added crunch from diced cucumber and bell pepper is perfect for salmon. Make the salsa 1 to 2 hours in advance, but not much more, as the mango gets too soft.

Ingredients:
1 large ripe mango, peeled, seeded and diced
1 large cucumber, peeled, seeded and finely
diced
1 small garlic clove, minced
Juice of 1 lime
1/8 tsp. ground cumin
1 cup chopped green onions, green portion only
1/2 cup diced red bell pepper
1/4 tsp. cayenne pepper
1 Tbs. chopped fresh cilantro
2 Tbs. extra-virgin olive oil, plus more for grilling
Salt and freshly ground black pepper, to taste
4 salmon fillets, each 6 oz.
Directions:

In a large bowl, stir together the mango, cucumber, garlic, lime juice, cumin, green onions, bell pepper, cayenne pepper, cilantro, the 2 Tbs. olive oil, salt and black pepper. Taste and adjust the seasonings. Set aside, stirring occasionally, until ready to use.

Prepare a hot fire in a grill.

Season the salmon fillets with salt and black pepper and brush both sides with olive oil. Arrange the salmon, skin side down, on the grill and cook until the skin is crisp and lightly browned, 3 to 4 minutes. Using tongs, carefully turn the salmon over and continue cooking until it is opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking.

Transfer the salmon to a warmed platter. Serve immediately with salsa on top. Serves 4.

Williams-Sonoma Recipe

Artist–Frederic Lanovsky

Lanovsky’s story began long ago. Born in Cannes in 1965, he discovered his passion in the arts surrounded by the beauty of the French Rivera. At 19, he enrolled into the prestigious “Beaux Arts” in France.

Lanovsky moved to France as a colorist in fashion and in his free time he found sculpture. Lanovsky revels in color and he creates joyful and oversized sculptures.

These Art Enthusiasts are at the Boca Museum of Art to launch the IMPACT Exhibit celebrating 50 years of fashion which opens on the 29th.

Boca Raton, January 6, 2013–The 12th Day of Christmas

Sunrise–Jupiter, FL  (December 28, 2012)

Zucchini Lasagna

This lasagna includes a basic French white sauce known as béchamel, which is made by stirring milk into a butter-flour mixture, or roux.
Ingredients:
Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
4 lb. tomatoes, peeled, seeded and coarsely chopped
1 lb. mozzarella cheese, shredded
Directions:
Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12. Williams-Sonoma Kitchen.

Spaghetti with Mussels with Tomatoes and Basil

Briny mussels, sweet tomatoes and pungent basil make a perfect accent for pasta.

Ingredients:
Coarse kosher salt, to taste
6 oz. spaghetti, preferably multigrain
2 Tbs. olive oil
1 large shallot, minced
1/8 to 1/4 tsp. red pepper flakes
1 lb. mussels
1/3 cup dry white wine
1 tsp. grated lemon zest
3/4 lb. cherry tomatoes, halved
1/2 cup slivered fresh basil
1 Tbs. extra-virgin olive oil
Freshly ground black pepper, to taste
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes.

Meanwhile, in a large, heavy fry pan over medium-high heat, warm the olive oil. Add the shallot and red pepper flakes and sauté until the shallot is almost tender, about 2 minutes. Add the mussels, wine and lemon zest. Cover the pan and cook until the mussel shells begin to open, about 4 minutes. Add the tomatoes and cook, stirring frequently, until they start to soften, about 2 minutes. Discard any mussels that do not open.

Drain the pasta and transfer to a warmed large shallow bowl. Pour the mussels and sauce over the pasta. Add the basil and the extra-virgin olive oil and toss to coat the pasta. Season with salt and black pepper and serve immediately. Serves 2.

Quick Tips: The sauce takes such little time to prepare that it can be made while the pasta cooks. The mussel mixture would be equally delicious served in shallow bowls accompanied by crusty bread, rather than over pasta, to soak up the juices. For an extra-special touch, brush the bread with olive oil and then grill or broil until golden and crunchy on the edges. Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).