THE VILLAGE VOICE

March, when days are getting long, Let thy growing hours be strong To set right some wintry wrong. ~ Caroline May, 1887 THAWING LAKE  (Hubbard Lake, MI) HONEY GARLIC BUTTER SALMON in FOIL So easy and delicious from Cafe Delights  https://cafedelites.com 2  1/2  lb. salmon 1/4  cup butter 1/3  cup honey  4  large cloves crushed garlic 2  Tbsp. fresh lemon juice (juice of 1/2 lemon) sea salt to taste cracked pepper to taste 2  Tbsp. fresh chopped parsley lemon slices for garnish Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet). In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is we...

"Whoever wishes to be my follower must deny his very self, take up his cross each day, and follow in my steps." ~ Luke 9:23 LENTEN ROSE 'Spring Promise' ( Helleborus x hybridus ) CREOLE SHRIMP with GARLIC & LEMON ~ For those who abstain, a simple Ash Wednesday or Lenten meal (adapted from Food & Wine ) _________________ 1 lb. large shelled and deveined shrimp 1 1/2 Tbsp. minced garlic 1 Tbsp. Creole seasoning 1 finely chopped red bell pepper 2 Tbsp. extra-virgin olive oil juice and zest of 2 lemons 1/4 cup chopped parsley In a bowl, toss shrimp with garlic, Creole seasoning and bell pepper. In a skillet, saute shrimp in oil over moderately high heat, turning shrimp once, until just white throughout. Add lemon juice, zest, and parsley. Serve alone or over favorite rice. Wine Pairing: Lemony Pinot Grigio (Click on photos to enlarge) Ash Wednesday The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast. The name dies cine...

"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...

“The best of all medicines is resting and fasting." ~ Benjamin Franklin ~ Michigan Sunrise ( Leelanau Peninsla ) _________ BANANA BREAD FRENCH TOAST ~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI) __________ Banana bread: 2 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup room temp unsalted butter 1 cup sugar 2 eggs 1 cup (about 2) mashed ripe bananas 1 tsp. fresh lemon juice 1/3 cup milk 1/2 cup chopped pecans French Toast: 4 large eggs 1/4 cup whipping cream 2 Tbsp. brown sugar 1 tsp. vanilla extract 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 3 Tbsp. butter Michigan Maple syrup ______________ Banana Bread : Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingre...

~ Christ on the Cross (Marshal M. Fredericks - sculptor 1959) Indian River, MI ____________________ Ash Wednesday The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast. The name dies cinerum (day of ashes) which it bears in the Roman Missalis found in the earliest existing copies of the Gregorian Sacramentary and probably dates from at least the eighth century. On this day all the faithful according to ancient custom are exhorted to approach the altar before the beginning of Mass, and there the priest, dipping his thumb into ashes previously blessed, marks the forehead -- or in case of clerics upon the place of the tonsure -- of each the sign of the cross, saying the words: "Remember man that thou art dust and unto dust thou shalt return." The ashes used in this ceremony are made by burning the remains of the palms blessed on the Palm Sunday of the previous year. (New Advent)

"Remember man, that thou art dust and unto dust thou shalt return." ~ St. Mary's Catholic Church (Newport, RI) ____ BAKED ASIAGO -ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE ~ Perfectly cooked whitefish ... beautifully browned outside & moist and tender inside _____ 2 lbs. Michigan whitefish or walleye fillets 1/2 cup light oil 1 tsp. salt 2 minced cloves garlic 1 cup freshly grated Asiago cheese (or Parmesan) 1 cup Panko crumbs _ 8 Tbsp. unsalted butter 1 Tbsp. chopped shallots 4 Tbsp. chopped fresh parsley 8 Tbsp. drained and rinsed capers juice and zest of 1 lemon sea salt & freshly ground pepper to taste Preheat oven to 500-degrees. Marinate fish in oil, salt and garlic in a glass dish for 20 minutes. Line a baking sheet with foil. Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish. Remove fish from ma...

~ Dogwood in May _________________ MUSSELS PROVENCALE ~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe. * 2 lbs. scrubbed & debearded mussels 4 Tbsp. extra-virgin olive oil 3 cloves minced garlic 1/4 tsp crushed red pepper 1 cup either Sauvignon Blanc or Pinot Noir 1/4 tsp. dried thyme 3 cups chopped seeded tomato (halved grape tomatoes work well also) pinch sea salt 1/2 tsp. fresh ground black pepper 3 Tbsp. chopped parsley 2 Tbsp. chopped fresh basil Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute. Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes...

MORE LIKE MARCH! Fifty and fabulous ... _____________________ GARDENER'S TIP ~ If you don't own a Garden Diary, do yourself a favor and purchase one. Recording triumphs and failures not only leads to more success but also makes for great winter reading. _________ ~ Pussy Willow ________________ CREAMY CAULIFLOWER SOUP ~ rich Gouda cheese adds to the creamy consistency * 1/2 lb. diced bacon strips 1/2 stick unsalted plus 3 Tbsp. bacon grease 1 large chopped onion 2 cloves garlic 1 large cauliflower broken into florets 6 medium chopped carrots 4 medium chopped potatoes 2 stalks of celery plus tender leaves 1 small bunch fresh parsley 8 cups organic chicken broth salt & white pepper to taste 1 tsp. Hungarian paprika 8 oz. shredded Gouda cheese chopped chives additional shredded Gouda for garnish Fry bacon in large stockpot until crisp. Remove with slotted spoon and drain pot leaving 3 Tbsp. bacon grease. Add butter and melt. Saute onion and garlic until onion is wilted. Car...

~ Forced Forsythia _____________________________________________________ CREAM OF BROCCOLI CHEESE CHOWDER ~ a rich Lenten soup *** 1 stick unsalted butter 1 bunch cleaned and chopped leeks 1 medium chopped sweet onion 2 minced cloves garlic 4 chopped celery stalks, including leaves 3 quarts organic chicken broth 6 chopped carrots 1 pound scrubbed wedge sliced red-skin potatoes 1 large bunch chopped broccoli 1 chopped red pepper 1 chopped green pepper 1 bunch chopped parsley 2 tsp. Hungarian Sweet paprika 1 heaping Tbsp. sweet basil 1 tsp. Lawry's Seasoned Pepper 1/2 cup cornstarch 6 cups milk or half & half Velveeta cheese Melt butter in large stockpot. Saute leeks, onion & garlic until transparent. Add celery and cook for 5 minutes. Pour in broth and bring to boil. Add carrots , potatoes, red & green pepper, parsley , paprika, basil and pepper. Cover and simmer 20 minutes. Add broccoli and simmer another 5 minutes. Mix 1/2 cup of cornstarch in 2 cups half & half...

I said to myself: As for the children of men, it is God's way of testing them and of showing that they are in themselves like beasts. For the lot of man and of beast is one lot; the one dies as well as the other. Both have the same life-breath, and man has no advantage over the beast; but all is vanity. Both go to the same place; both were made from the dust, and to the dust they both return. ~ Ecclesiastes 3:18-20 (The New American Bible)