Tag Archives | Shrimp

2012 Top 10 Recipes | She Paused 4 Thought

January 6, 2013

A New Year brings the promise of diverse culinary adventures.  I thought before we move forward it would be fun to look back. Borrowing from a late night host, here are the Top Ten.  I hope one of these is your new favorite recipe.

#1| M’hanncha – Moroccan Snake Pastry

Photo by Cathy Nelson Arkle
It comes as no surprise to me what this was the most view post of 2012.  The Moroccan Snake Pastry is bursting with WOW factor.  I mean, who doesn’t want to look like a pastry princess?  This recipe is time consuming and worth every second it takes to create it.

#2| Pumpkin Mousse with Toffee Crunch & Cran-Raspberry Sauce 

cathy nelson arkle

This recipe was a winner in my book from the ingredients alone.  Add the visual magic and viola… you are a culinary wizard.

#3| Pork Butt with Port and Prunes

   Cathy Nelson Arkle

This was the shocker! I think this made it to the top because of an irresistible title of “Pork Butts and Pig Tales“ featuring a humorous, yet informative post.  Something about cooking with “prunes and butt” must have kept everyone’s inner adolescent boy laughing all the way through this blog. I would love to know if anyone actually made this!  Funny thing is, this is a really good recipe.

 

#4 | Mexican Shrimp Cocktail

Cathy Nelson Arkle
This is simple to make and bursting with flavor.

 

#5 | Santa Maria Tri-Tip Tacos with Guacamole and Salsa

 Cathy nelson arkle
This has Super Bowl party food written all over it!

 

#6 | Gâteau au Chocolat (French Chocolate Cake) 

cathy nelson arkle
The best part of this recipe besides eating it is you can freeze it ahead of time.

 

#7 | Lemon Rosemary Shrimp Skewers with Mint Pesto

cathy nelson arkle
Shrimp “anything” is always a sure bet considering it is the most popular seafood in America.

 

#8| Roquefort, Walnut & Belgian Endive Salad

Cathy nelson arkle
Simplicity meets visual artistry.

 

#9 | Cucumber and Cheese Verrine

cathy nelson arkle
This is very easy and refreshing on a hot summer day.

 

#10 | Melon and Blueberry Parfait with Ginger Yogurt

Cathy Nelson Arkle
I have made so many variations of this recipe I lost count. It is one of those recipes you can’t afford not to have in your recipe box.

Quote of the Day

“We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.” - Walt Disney

 

My goal this year is to stay curious, be experimental, and never stop learning.I intend to seek out new culinary delights such as bugs… particularly from Moreton Bay or Balmain. I tried them on my recent trip to Australia and they are much better than the “bugs” I had in Cambodia, but that is another post.
…and then, she paused for thought.

 

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Mexican Mania

October 3, 2012

Mexican Shrimp Cocktail from New School of Cooking

Mexican cuisine is considered one of the most diverse in the world, and traditionally passed down through the generations in an unwritten form.  This cuisine relies more on intuitive cooking skills, so today’s class was more of a “watch and learn, then do” lesson.

Techniques for Mexican cooking are basically the same across the country of Mexico, but it’s the ingredients that differ by region.  Contributing factors are Mexico’s vast size, diverse climates, geography, and different levels of influence by the Mayas, Aztecs and Spaniards

Indigenous Ingredients

Typical herbs and spices used in Mexican cuisine are chili powder, oregano, cilantro, coriander, cumin, epazote, cinnamon, and cocoa.

The grain staples are corn and rice. Other popular items are pinto beans in Northern Mexico and black beans towards the south.

Peppers and other ingredients in Mexican cuisinedried Peppers for Mexican cuisine

The one ingredient that seems to make its way into more Mexican recipes is chilies. They are grown in every state, there are over 150 varieties, and each one has its own distinct flavor. Continue Reading →

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methods & madness…
class 10: seafood – coming out of your shell

December 22, 2011
Lemon Rosemary Shrimp

PHOTOGRAPHY BY: CATHY NELSON ARKLE

Recipes & Ramblings from Chef School

What a huge learning curve I had this week with shellfish. If you read last week’s blog, you know that I am a Midwest farm girl who had no experience with fins, scales, and particularly things that carry a house on their back! After this week’s class however, I am shocked at how easy most shellfish are to cook.

Shellfish are categorized according their skeletal structure:

  • Univalves – Single-shelled mollusks
    e.g. abalone, sea urchins, conch, escargot
  • Bivalves – Mollusks with two shells joined by a hinge
    e.g. clams, mussels, oysters, scallops
  • Crustaceans – Jointed exterior skeletons or shells
    e.g. lobster, crawfish, shrimp, crab
  • Cephalopods – Mollusks with tentacles attached directly to the head
    e.g. octopus, squid/calamari, cuttlefish

Buying Shellfish

When buying live crab or lobsters, look for movement. If you buy them frozen or pre-packaged and they are still moving—run.

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