Baked Haddock

 I love baked haddock & the fresher the better!  I use a combination of Italian & Panko bread crumbs mixed in olive oil & sometimes a wee bit of butter!

Bake in a preheated oven at 350 for 22-25 minutes & enjoy!

A side of homemade coleslaw is the perfect side dish!

Roasted Pumpkin with Cranberries & Sage

Roasted Pumpkin With Cranberries and Sage Brown-Sugar Butter Serves 6 to 8 

This was delicious!

Chef Michael Scelfo of the Russell House Tavern in Harvard Square likes this dish as a main course, or served alongside poultry or pork.

1 3-pound sugar pumpkin

4 cloves garlic, smashed

2 shallots, halved

2 cinnamon sticks, broken in half

2 bay leaves

1 1/2 cups fresh cranberries

1/2 cup (1 stick) unsalted butter

1/2 cup dark brown sugar

8 sage leaves, coarsely chopped

Salt and pepper

1 tablespoon olive oil

Set the oven to 375 degrees. Halve the pumpkin and scoop out the seeds and fibers. In a large roasting pan, pour about ½1/2 inch of water, and add the garlic, shallots, cinnamon, and bay leaves. Place the pumpkin, cut sides down, in the pan and cover tightly with foil.

Bake until the pumpkin is tender when pricked with a fork, 50 to 60 minutes. When cool enough to handle, skin the pumpkin and cut into 1 1/2- to 2-inch chunks. Place the pumpkin in a large bowl. Add the cranberries.

Increase the oven temperature to 450 degrees. In a saucepan, stir the butter, brown sugar, and sage over moderate heat. Simmer gently for 1 minute or until the sugar is dissolved. Pour the butter mixture over the pumpkin and cranberries and toss gently. Season with ½ teaspoon salt and pepper to taste.

Empty and wipe out the roasting pan, and brush with oil. Transfer the pumpkin mixture to the pan and bake until bubbling hot, 12 to 15 minutes. Serve hot or warm.

Garden Tomatoes

 Oh the recipes I can make!

Is there anything that tastes better than a tomato from your garden? 

What’s your favorite tomato recipe?

Pluot Pie

 Pluot pie (hybrid between a plum and an apricot) is ready for the oven!

Basic pie crust recipe or store bought.

About 3 lbs pluots, washed and quartered.

1/2 cup sugar or up to a cup if you like very sweet pies.

Add a 1/2 teaspoon of the following;

Cinnamon

Add a 1/8 teaspoon of the following;

Ginger, allspice, nutmeg

Bake at 375 for 50 minutes!

Happy eating!

Greek Quiche!

 

Fresh mushrooms, red onions, feta cheese, herbs & eggs of course!  It was delicious!

Just Like That She's a Medical Doctor

We are so proud of our niece Michaela who graduated from St. George’s Medical School with honors! The graduation was Sunday afternoon, June 10th! Congratulations! We love you Dr. Murphy! 🎓❤️👩🏼‍⚕️🍀

Valentine Dessert

This is a repost of my favorite dessert - ever, that I have made!  This recipe is from my Sarabeth cookbook.  Enjoy! 

The Recipe!

24 Lady Fingers (you can make them or buy them, I bought them)

Filling

5 6-once containers fresh raspberries

2 teaspoons fresh lemon juice

5 teaspoons unflavored gelatin powder

¼ cup cold water

1 cup superfine sugar, divided

1 2/3 cups heavy cream

Seeds from ¼ Plumped Vanilla Bean or ¼ teaspoon pure vanilla extract

Topping

5 6-ounce containers fresh raspberries

Confectioner’s sugar for garnish

Directions

1. Line a half sheet pan with parchment paper.  Place a 8 by 3-inch metal cake ring on the pan.  Insert an 8-inch cardboard round, white side up, in the bottom of the ring.  (I didn’t do any of this, I used a spring-form pan)
2. On a clean work surface, evenly line up the lady fingers next to one another with their sides touching.  Cut one rounded end from each lady finger so the cookies are 3 inches ljong, reserving the trimmings.  Stand a ladyfinger, rounded tip up, inside the ring, with the rounded side facing out and the flat side of the ladyfinger facing toward the center.  To help the lady finger stand, place one of the small cookie trimmings against the bottom end to support it, and repeat with each lady finger.  Continue with enough ladyfingers to line the sides of the pan.  Line the bottom of the pan with the remaining ladyfingers, cut to fit and the trimmings.
3. To make the filling, coarsely pure the raspberries and lemon juice in a food processor.  Rub the puree through a fine-mesh sieve into a bowl.  Discard the seeds.  You should have 2 ½ cups puree.
4. Sprinkle the gelatin over the water in a small bowl and let stand until the gelatin absorbs the water, about 5 minutes.  Bring the puree and the ½ cup sugar to a simmer in a medium saucepan over medium heat, stirring often.  Remove from the heat.  Add the softened gelatin to the hot puree and stir until the gelatin is completely dissolved, about 1 minute.
5. Transfer the puree to a medium stainless steel bowl set in a larger bowl filled with ice cubes and water.  Let stand, stirring occasionally, until the puree is cold and begins to hold its shape.  Remove the bowl from the ice bath before the puree sets too much.
6. Combine the cream, the remaining ½ cup sugar, and the vanilla in the chilled bowl of a heavy duty stand mixer.  Attach the bowl to the mixer and fit with the whisk attachment.  Whip just until soft peaks form.  Stir about one-fourth of the whipped cream into the raspberry puree to lighten it, then fold in the remaining cream.  Pour the raspberry filling into the lined ring and smooth the top.  Cover with plastic wrap and refrigerate the charlotte until it is set, at least 6 hours or overnight.
7. Remove the pan from the refrigerator.  Lift up on the ring to remove it.  Arrange some of the raspberries in a single layer on the filling, then top with the remaining berries.  Sift confectioners’ sugar over the top.  Slice the charlotte with a knife (wipe clean between slices), and serve chilled.

Enjoy!