Author Archives: Allison Woods

MARINATED MUSSELS

Posted on December 4, 2011 by Allison Woods

This comes from the excellent list of mussel recipes over at penncoveshellfish.com. Nice unexpected choice for a potluck. This is a favorite recipe for either our Penn Cove Mussels or our Mediterranean Mussels that is very simple to prepare and … Continue reading →

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Seared Tuna with Brandy and Shallot Reduction

Posted on December 4, 2011 by Allison Woods

I got this one from Epicurious, they got it from Jay Wetzel. I think it would be interesting to make with halibut or salmon. yield: Serves 2, can be doubled In this simple but irresistible recipe from Aqua in San … Continue reading →

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Kaspar’s Curried Mussels

Posted on December 4, 2011 by Allison Woods

  One of about a half-dozen recipes I use for mussels. They are abundant and inexpensive here. 1 cup dry white wine 1 cup heavy cream 2 garlic cloves, minced 1 tablespoon minced shallot 1 stalk fresh lemongrass* (lower 6 … Continue reading →

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Baked Halibut Soup

Posted on December 4, 2011 by Allison Woods

Also known as “Low Tide” ™ Jerry Crangi, or “$100 soup, because that’s about what it costs to make a batch. It’s incredibly good though, and sometimes trimmings can be found for some of the fishes. Feel free to vary … Continue reading →

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Sabzi Rangarang (mixed vegetables in spicy sauce)

Posted on December 3, 2011 by Allison Woods

I found this one in the Seattle Times, they got it out of a cookbook. When I make it, it’s often just a couple of vegetables, say, white potatoes, tomatoes, and onion. Be careful not to overcook or it becomes … Continue reading →

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Red Lentil Purée

Posted on December 3, 2011 by Allison Woods

Another dead simple appetizer spread type thing. Nice on a mezze plate. Vegetarian, vegan, gluten free. 1c red lentils 11/2 c h2o Boil 2 minutes, let stand, covered, another 12 minutes. Blend with 1/3 c evoo, 1/4 c fresh lemon … Continue reading →

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Marinated Sundried Tomatoes

Posted on December 3, 2011 by Allison Woods

I think I got this recipe from PCC, but it is not on their website. Shelf life 14 days. 1 bunch basil leaves 8 cups sundried tomato halves–use fresh ones, not sad ones that are all dark and dried out … Continue reading →

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Hot buttered rum batter

Posted on December 3, 2011 by Allison Woods

This is the standard family recipe. I am very big on garam masala these days, so I might try subbing that for the cinnamon this year. Use a garam masala that doesn’t have any coriander in it, for the obvious … Continue reading →

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Bacontini

Posted on December 3, 2011 by Allison Woods

Bacon Vodka Pepperoncini juice (from the jar) Tiny dash dry vermouth Dash Marie Sharp’s hot sauce Smoked salt on the rim You know how to make a martini, now use these ingredients. To make bacon vodka, put 3 cooked slices … Continue reading →

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Artichoke Spread

Posted on December 3, 2011 by Allison Woods

Reverse engineered from commercial spread. Yummy and quite a bit cheaper if you get your artichokes on sale. 1-14 oz can artichokes Walnuts Olive oil Saffron Garlic Hot pepper flakes salt and pepper Sherry vinegar Whirl in food processor. Makes … Continue reading →

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