Bouillabaisse

This recipe serves 4 and comes from Mima's kitchen.

Ingredients
1/2 lb fresh cooked shrimp
1 cup sliced onions
2 garlic cloves, chopped
1/2 cup sliced fresh mushrooms
1/2 cup olive oil
1 lb raw scrod - cut in 2 inch pieces and boned
1 can tomatoes
6 fresh clams or mussels
1 frozen lobster tail, sliced - shell and all
1/4 cup chopped parsley
1 teaspoon minced thyme
2 thin slices lemon
1 bay leaf
1 Tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon saffrom
4 cups water
1/4 cup dry white wine

Process

1. Saute onions, garlic, and mushrooms in olive oil for about 5 minutes. 
2. Add raw fish, tomatoes, seasoning, and water. 
3. Cover and simmer for about 35 minutes. 
4. Add frozen lobster tail, then clams. 
5. When the clams open, add the cooked shrimp, and simmer for 5 minutes. 
6. Remove bay leaf and add wine. 
7. Serve very hot with French bread.

Dessert Souffle

This is a recipe from my grandmother Mima, Ho-Ho's mother, who Hi-Ho referred to as Mummy.

Ingredients
2 three ounce packages cream cheese
I cup sour cream
3 eggs, separated
1/4 cup honey
dash of salt

Process

1. Let cream cheese stand at room temperature until softened. 
2. Preheat oven to 350. 
3. Beat cream cheese until smooth and fluffy and blend in sour cream. 
4. Beat the egg yolks until slightly thickened and then stir into the sour cream mixture. 
5. Pour into a 1.5 quart casserole pan. 
6. Bake at 350 for 35 to 40 minutes, or until the top is golden brown. 

Serve with sour cream and sweetened strawberries. 

Easter Dinner with recipe for Cheesy Cauliflower Casserole

It's nothing much but here are some pictures of our Easter dinner. Something about Easter makes me want to make it colorful. Maybe it is inspired by all the hues of the plastic Easter eggs and yummy jellybeans but I always breakout Mima's purple china plates and choose colorful foods to eat.

As an appetizer I spread Endive leaves with Boursin and topped witha locally made salsa.

Mashed purple potatoes and a Cheesy Cauliflower casserole. (From Giverecipe.com but see below). I made the cauliflower extra cheesy but I did use an orange Cauliflower.

Lamb with mint jelly and a nice wine.

Cheese Cauliflower Casserole

Serves: 6

Ingredients

• 5 cups small cauliflower florets
• ½ lemon to avoid the bad smell when cooking cauliflower
• 1 and ¼ cups milk
• 1 tablespoon olive oil
• 1 egg
• 2 tablespoons flour
• 1 and ½ teaspoon salt
• 2 teaspoons ground black pepper
• 1 cup parmesan

Instructions

1. Preheat oven to 390F 
2. Steam the cauliflower florets in a steam basket for 10 minutes.  Place ½ lemon in the steam basket or in the pot to avoid the bad smell. 
3. Drain and transfer the florets into very cold water. Drain and put aside.
4. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. 
5. Transfer it into a casserole dish and bake for 40 minutes. 
6. Remove the casserole from the oven, throw the remaining Parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.

Mima's Brownies

 
















Ingredients
1/2 cup Spry or Butter
1 teaspoon vanilla
2 ounces bakers chocolate
1 cup walnuts
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup sugar

Directions

1. Preheat oven to 350 degrees. 
2. Melt butter/spry in a bowl over hot water.
3. Cool a bit. 
4. Sift flour with baking powder and salt. 
5. Beat eggs until light. 
6. Add eggs to chocolate mixture and blend. 
7. Add flour mixture and nuts.
8. Stir to mix well. 
9. Pour into a greased  8 x 8 baking pan. 
10. Bake in preheated oven for 35 minutes.

Mima's Butter Wreaths

These were likely some sort of  Christmas gift from Marcia, not my sister Mush or my mother Hi-Ho, but  likely my grandmother Mima or even her mother, Baba! What a special treat in my recipe box! I like the incorporation of "angelica to suggest holly berries".

Peanut Butter Soup

This is today's mystery soup. It is an old family recipe, handed down to my mother from her mother, who wrote, "Really very good! If the children like peanut butter, they'd love this!

Ingredients
1 teaspoon minced onion
1 Tablespoon butter
3 tablespoons peanut butter
2 Tablespoons flour
3 cups scalded milk
salt and pepper to taste
Hi-Ho wrote in: Sherry and parsley to garnish

Directions
1. Begin by heating/scalding milk.
2. Cook onion in butter and peanut butter for five minutes.
3. Add flour and stir until smooth.
4. Add milk slowly, and cook for 20 minutes. (it says in double boiler but I omit)
5. Season to taste.
6. Process with immersion blender if desired.
Enjoy!

Mima’s Apple Tart

Since we are in the midst of apple season, it is time I get out all of my apple recipes! Mima is a great place to start.

Ingredients
Apples - peeled, cored and sliced
sugar
water
nutmeg
lemon peel
pastry shell

Process

1. Preheat oven to 350 degrees.
2. Place apples in a saucepan, with a little sugar and water, and gently simmer over medium heat.
3. Add nutmeg and lemon peel.
4. Cook until apples are tender.
5. Remove from heat and cool.
6. Cover a shallow pie dish with pastry.
7. Add apples.
8. Cover top with strips of pastry.
9. Bake in oven until pastry separates from dish.