TUESDAY FEB. 9
SHRIMP, LEMON PEPPER LINGUINE
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
BERRIES ON A CLOUD
CRUST
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cup sugar
***FILLING
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 cups whipping cream, whipped
2 cups miniature marshmallows
***TOPPING
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9x2-in. baking pan. Bake at 275'F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
ROMANCING THE PASTA
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil , plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
ALSATIAN CHOCOLATE BALLS
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup flour
2 3/8 cups ground almonds
1/3 cup powdered sugar
Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted powdered sugar.
Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees for 3-5 minutes. Cool on baking pan for 10 minutes.
