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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup fresh tangerine juice 2 roasted shallots, chopped fine (To roast shallots, remove skin and place in ovenproof container and roast at 350 degrees until brown.) 1 1/2 tablespoons Champagne vinegar or white wine vinegar 1/2 tablespoon fresh tarragon, chopped fine (use only 1/4 teaspoon if dried) Pinch of sugar (if needed) Salt White pepper, fresh cracked 3/4 cup extra virgin olive oil 1/2 pound prawns, shelled and deveined 1/2 pound bay scallops 1/2 pound rock shrimp 3 tablespoons olive oil 3 tablespoons butter Salt White pepper, fresh cracked 1/4 cup pine nuts, toasted 1/4 cup Reggiano Parmesan cheese, shredded 6 cups Spring greens Instructions: To make dressing: Reduce tangerine juice to about 2 tablespoons. Allow to cool and place in a bowl and combine with shallots, vinegar, tarragon, sugar and a touch of salt and white pepper. While whisking slowly add olive oil. Check for seasoning and adjust if needed. Assembly: Saute' each shellfish separately by placing 1 tablespoon each of olive oil and butter into a hot saute' pan, add shellfish when the butter just begins to foam. Season and cook until just done and remove from the pan and continue with the other shellfish. Place all of the shell fish, pine nuts, parmesan cheese, and greens into a bowl. Add enough dressing to coat and toss gently. Serves 6. |
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