More is Better

From Mario Batali and Carla Hall on The Chew --made it for Katie as a special holiday meal as Shrimp and Grits are one of her favorites! Yum Yum Yum and a fun presentation for company. I used jumbo shrimp even though it called for small. GRITS: 2 cups quick cooking grits 2 1/2 cups milk 2 1/2 cups chicken stock (plus more if needed) 1/4 cup butter (plus 1 tablespoon for greasing) 4 eggs (separated) 1 lemon (zested) 1 teaspoon freshly ground black pepper Kosher salt and freshly ground black pepper (to taste) SHRIMP SCAMPI : 2 tablespoons olive oil 1 pound small shrimp (peeled, deveined, tails removed) 2 cloves garlic (peeled, sliced) 1 tablespoon parsley (finely chopped, plus more for garnish) 1 lemon (zest and juice, divided) 1 teaspoon red chili flakes (optional) 1/2 cup white wine 3 tablespoons butter Kosher salt and freshly ground black pepper (to taste) Preheat the oven to 425ºF. Grease a 6 1/2 cup souffle dish with 1 tablespoon butter. For th...

Kevin was back at the stove this past weekend and made dinner both nights. This was delicious and we made the full recipe and froze half for another quick weeknight meal. This recipe is from Cooks Illustrated I have to apologize because they wont let you get it off the web without paying a fee even though we subscribe to the magazine!

Kevin was back at the stove this past weekend and made dinner both nights. This was delicious and we halved the recipe as you can tell by the amounts noted beside the  recipe. This recipe is from Cooks Illustrated I have to apologize because they wont let you get it off the web without paying a fee even though we subscribe to the magazine!

This recipe came from the Amaro booklet and was created by mixologist Sam Ross NYC,NY.  It was really nice -definitely use fresh lemon juice not bottled. 1 1/2 oz Amaro Nonino Quintessentia 1 1/2 oz Aperol 1 1/2 oz Bourbon 1 1/2 oz fresh lemon juice Mix equal parts of each of the above - shake over ice and strain. serve in a cordial glass. We served it over large ice cube and with a lemon peel.

This is my 3rd Lentil soup recipe this time a modification of Giada De Laurentiis recipe from the Food Network. Instead of the pasta suggested I used Sa Fregula Sarda which is a traditional Sardinian pasta. Also we added cut up cherry tomatoes on top like they did in Rome. 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs 2/3 cup dried elbow pasta 1 cup shredded Parmesan Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. A...