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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: Bouillabaisse: 1 tablespoon olive oil 1 onion, chopped 4 scallions, thinly sliced 5 cloves garlic, minced 2 small red potatoes, quartered 2 bottles (8 ounces) clam juice 1 can (28 ounces) diced tomatoes 1 cup dry white wine 1 pound cod, cubed 8 ounces sea scallops 8 ounces large shrimp, peeled and deveined 1 tablespoon fresh dill, chopped 1 tablespoon fresh basil, chopped salt pinch ground red pepper Herbed Toast 1 tablespoon olive oil 8 slices French bread 1 tablespoon dried marjoram 1 teaspoon garlic powder or fresh garlic 1 tablespoon Romano cheese, grated Instructions: Preheat the oven to 400°F (200°C). Heat the oil in a large saucepan over medium-high heat. Add the onions, scallions, garlic, and potatoes. Cook, stirring often, for 5 minutes, or until soft. Add the clam juice, tomatoes (with juice), and wine. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes. Add the cod, scallops, and shrimp. Cook, stirring occasionally, for 5 minutes, or until the fish, scallops, and shrimp are opaque. Add the dill and basil. Season with salt and pepper. Arrange the bread on a large baking sheet. Brush each slice with the oil. Sprinkle the marjoram, garlic powder, and cheese over each slice. Bake for 15 minutes, or until crisp and golden brown. Serve with the stew. Notes: Calories: 351 calories Carbs: 35 g Sodium: 787 mg Fat: 7 g Protein: 29 g Fiber: 4 mg Cholesterol: 88 g Bon apétit! |
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