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 Cella's News

May 2011

http://cellascookbook.com

Tales From a Thousand and One Meals

If I was on death row and offered my last favorite meal before execution, I would be in a quandary, because my favorite meal is always the one that I have not yet tasted.   In parallel with the Arabian Nights:  Tales from a Thousand and One Nights,  I could star in a story of the Tales from a Thousand and One Meals, and my life could be spared because I could truthfully always say after eating my last meal, "Nope, that wasn't my favorite meal."

My husband and I recently attended a retirement party for relatives at the Houghton Academy for Headmaster Philip Stockin, and his wife, Donnie, Librarian.  Before the public reception, a dinner was served to the family which consisted of lasagna, bread, and I believe a Caesar salad, most delicious, and I'm not much of a salad eater.  Later, we attended a catered public reception banquet, with tables laden with food, including delicious Beef Wellington bites and spring rolls.  The food highlight for the evening however was the Caesar salad, lettuce with large shavings of Parmesan cheese and a great garlic dressing.  My favorite recipe this month is one I created trying to duplicate the taste of the Caesar Salad plus I added lots of colorful veggies.  I had a little help from the Internet for the dressing.  I find this recipe absolutely delicious and will make it over and over, and even though I call it "My Favorite Salad," I can honestly say, "Nope, it's not my favorite meal."  Dr. Robert Davidson was also at the reception and has provided two great recipes this month.  The Hershey Bar Pie recipe is a combination of a couple of recipes - purely delicious.

My Favorite Salad
Note: Put salad ingredients in bowl, top with dressing, sprinkle with Tortilla Strips.  Very colorful.  Lots of coarse-grated Parmesan cheese and the garlic olive oil dressing make this salad great.

Salad Ingredients (amount desired)
salad mix of romaine lettuce and iceberg lettuce
grape tomatoes, whole
cucumbers, sliced
fresh sliced mushrooms
grated carrot
Homestyle Grated Parmesan cheese, coarse-grated (in a jar)
Chef's finest Tri-color Tortilla Strips (red, yellow, blue) or large Parmesan croutons

Dressing (mix all ingredients together):
1 1/2 teaspoons garlic, minced
1/4 cup extra virgin olive oil
2 teaspoons Lea and Perrins® Worcestershire Sauce
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper

Hershey Bar Pie

Note: Pie can be decorated with mounds of real whipped cream, sliced almonds, and shaved chocolate.

8-oz. Hershey Candy Bar with Almonds
16 large Marshmallows
1/2 cup milk
1/2 cup heavy whipping cream
baked 9-inch pie shell

In a double-boiler, melt candy bar, marshmallows, and milk together, stirring until smooth and marshmallows are melted.  Let cool.  In a small bowl, beat cream with an electric mixture until stiff.  Combine cream and cooled candy bar mixture until smooth. Pour into a baked 9-inch pie shell and refrigerate for 4 hours or overnight.

Muskie Bay Chowder
(Dr. Robert Davidson)

5 fresh mushrooms, chopped
1 small onion, chopped
1 tablespoon unsalted butter
1 cup water
1/2 teaspoon seafood seasoning
1/2 teaspoon thyme leaves
1/2 teaspoon marjoram leaves
dash black pepper
1/2 pound large shrimp, cut into thirds
1/2 pound pan fish filets, quartered
2 (10 3/4-oz.) cans cream of chicken soup
1 soup can of whole milk
1/4 cup white wine
1/2 pound artificial crab cut up

In 12” fry pan sauté mushrooms and onions in unsalted butter until lightly browned. Add water to pan. Grind spices in mortar with pestle, add to water and heat to boiling. Add shrimp and fish and cook about 4 min. Whisk together soup, milk and wine and stir into pan. Add and gently mix in crab and cook until thoroughly reheated. Ladle into soup bowls and serve with toast. Makes 5 servings.

Tai Chicken Salad
(Dr. Robert Davidson)

Chicken and Marinade
1/2 pound skinless chicken breast chopped into 1/2-inch cubes
1 1/2 teaspoon crushed basil
1 1/2 teaspoon white granulated sugar
1 1/2 tablespoons vinegar
***
1 teaspoon minced garlic
1 tablespoon unsalted butter or olive oil
***
1/4 sweet onion, 1/2 strips cut pole to pole
***
1/4 package glass (rice) noodles
***
Sauce
2 tablespoons lemon juice
3 tablespoons sweet chili sauce
2 tablespoons fish sauce
2 tablespoons white granulated sugar
***
Salad
9-inch carrot, julienne strips, 1/4-inch x 1 1/2-inch
9-inch celery, julienne strips, 1/4-inch x 1 1/2-inch
2 tablespoons chopped inner fresh celery leaves
1 tablespoon chopped fresh parsley leaves
8 grape tomatoes, cut into 1/8 sections with seeds removed

Marinate chicken pieces in refrigerator with basil, sugar, and vinegar for 15 minutes.  Sauté garlic for 30 seconds in butter then add chicken and cook until white (165 degrees).  Microwave onion slices for 15 seconds.  Boil water in a pot and cook glass noodles 3 minutes.  Drain.  Mix Sauce ingredients together and set aside.  Mix all ingredients in large salad bowl and toss with sauce and serve. Serves 2.