THE VILLAGE VOICE

"Think big thoughts but relish small pleasure s." ~ H. Jackson Brown, Jr. (Life's Little Instruction Book) ~ Alstroemeria _____________ LINGUINI SCAMPI ~ Lemony garlic shrimp over pasta (adapted from Mirepoix Cooking School - Royal Oak) _________________ 1 1/2 lbs. linguine 6 Tbsp. unsalted butter 5 Tbsp. extra-virgin olive oil 9 cloves chopped garlic 2 lbs. large peeled and deveined shrimp 2 tsp. fresh thyme freshly ground pepper to taste Lawry's Seasoned Pepper to taste 3/4 cup chopped fresh parsley zest and juice of 1 lemon (about 1/4 cup) 1/2 tsp red pepper flakes fresh chopped thyme and parsley freshly grated Parmesan Follow instructions and cook pasta ' al dente ' in large pot of boiling salted water. In large pan, melt butter with olive oil. Add garlic and saute for 1 minute; do not let it brown. Add shrimp, season with thyme, black pepper and Lawry's Seasoned pepper. Saute until shrimp just turn pink, about 5 minutes. Remove from hea...

"And finally Winter, with its bitin', whinin' wind, and all the land will be mantled with snow." ~ Roy Bean WINDOWS ~ INSIDE/OUT (1 st Snow of the New Year) Bloomfield Village ________________ BAKED SHRIMP SCAMPI ~ Easy supper with a fresh lemony bite (adapted from Barefoot Contessa -Back to Basics ) ________ 2 lbs. (12-15 per pound) deveined shrimp with tail 3 Tbsp. extra-virgin olive oil 2 Tbsp. dry white wine or vermouth coarse salt and freshly ground black pepper 12 Tbsp. unsalted butter (room temperature) 4 cloves minced garlic 1/4 cup minced shallots 3 Tbsp. minced fresh parsley 1 Tbsp. minced fresh rosemary 1/4 tsp. crushed red pepper flakes juice and zest of 1 large lemon 2/3 cup panko (Japanese dried bread flakes) additional chopped parsley Lemon wedges Preheat oven to 425º. Butterfly the shrimp, leaving the tail on. Place shrimp in a mixing bowl and gently toss with the olive oil, wine, 2 tsp. salt, and 1 tsp. pepper. Allow to sit at room temper...

"After all, I don't see why I am always asking for private, individual, selfish miracles when every year there are miracles like white dogwood." ~Anne Morrow Lindbergh FLOWERING DOGWOOD ( Cornus florida ) ________________________ SALMON FILLET PRINCESSE ~ Elegant dinner using fresh asparagus, an obvious choice for spring from The Gunflint Lodge cookbook _____________ 12-18 fresh asparagus spears 1 1/2 Tbsp. butter 3 Tbsp. minced onion 1 1/2 Tbsp. flour 1 cup organic chicken stock 1/2 cup heavy cream salt & white pepper to taste 6 (7-oz.) salmon fillets 6-8 Tbsp. melted butter salt and freshly ground black pepper to taste white wine or water as needed 4-6 oz. freshly grated Parmesan cheese Trim asparagus a half inch off butt ends and discard. Line up asparagus spears so tips are even and cut spears in half. Set aside the bottom ends and blanch tips in boiling water until crispy tender, abut 3-4 minutes. Cool quickly in ice water; drain on paper towels. Refrigerate u...

"Show me your garden and I shall tell you what you are." ~ Alfred Austin Snail and Baby Tears wall (Detroit Garden Works) Detroit Garden Works is one of America's finest purveyors of antique, vintage, and contemporary garden ornament from all over the world. An unrivaled selection of garden pots and containers, fountains, sculpture, trellising, outdoor and conservatory furniture, architectural garden artifacts, and ephemera are standard fare. PLANKED WHITEFISH with DUCHESSE POTATOES ~ Owner Gary Cochran's ( Beau Jack's - Bloomfield Hills) memorable signature dish, Charlevoix -style, piped with duchesse potatoes around the plank. _______________ Duchesse Potatoes: 2 lbs. Idaho or russet potatoes 1 tsp. salt 4 softened butter 1/2 - 1 cup hot milk 3 large egg yolks 1/2 cup grated Parmesan cheese salt & pepper to taste Planked Whitefish: 2 lbs. boned fresh whitefish fillets (about 5-7 oz. each) olive oil sea salt or kosher salt white pepper granulated garlic...

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few." ~ Anne Morrow Lindbergh ~ Gifts from the sea __________ CREAMY PINK SHELLFISH CHOWDER ~ From a favorite cookbook ( Pamela Morgan's Flavors ) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays ____ 2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.) sea salt 4 Tbsp. unsalted butter 2 cups chopped yellow onions 3/4 cup finely chopped celery 1 peeled and finely chopped large carrot 1 Tbsp. Hungarian sweet paprika 1 tsp. crumbled dried thyme 1/4 tsp. fennel seeds 1 cup bottled clam juice 1 cup medium-dry white wine (like Michigan Chardonnay ) 1 14-oz. can crushed (with juices) Italian plum tomatoes 2 cups half & half 1 Tbsp. tomato paste freshly ground black pepper 3/4 lb. (about 28) shelled and deveined medium shrimp 3/4 lb. bay scallops 1/2 cup finely chopped flat-leaf parsley ...

"Winter is on my head, but eternal spring is in my heart." ~ Victor Hugo Primrose (February Flower of the Month) The American Primrose Society __________________ MUSSEL and CORN CHOWDER ~ A treasured recipe from chef Milos Cihelka ( The Golden Mushroom ) 18 mussels 1/2 cup white wine few parsley stems 15 cruised peppercorns 1/2 sprig thyme 4 minced shallots 1 crushed garlic clove 3 ears of corn, kernels cut off, set aside 1/3 cup sliced leeks 1/3 cup diced carrot 1/3 cup diced onion 3 Tbsp. unsalted butter 2 Tbsp. flour 1 cup chicken broth mussel juice salt & pepper to taste 1 cup heavy cream 2 Tbsp. chopped chives Soak mussels in cold water for 1 hour, drain and rinse in fresh water. In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves. I...

"Everyone must take time to sit and watch the leaves turn." ~Elizabeth Lawrence HARVEST GAZPACHO (with or without crab) ~ Serve chilled for lunch or supper on the remains of warm autumn days * cut clove of garlic 6 plump peeled and seeded ripe tomatoes 2 peeled and seeded cucumbers 1 chopped red onion 1 chopped sweet onion 1 coarsely chopped red pepper 1 coarsely chopped yellow or orange pepper 2 cups good tomato juice 1/3 cup extra-virgin olive oil juice of 1 fresh lemon coarse salt & freshly ground black pepper to taste dashes of Tabasco to taste 1/2 cup chopped fresh dill sliced black olives to taste 1/2 lb. good lump crab chopped fresh parsley for garnish Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly. Ladle into chilled bowls. (Add c...