A great time was had by all who attended our Open House. The recipes that were prepared by Trish Ranallo were a huge hit and we promised to put them on our website for you. Here is the first one. The rest should be up by day’s end. Thanks for your patience.
Cast Iron Garlic Shrimp
1/2 cup olive oil, divided 4 cloves garlic, minced
1/2 tsp. Espellette Pepper 3 TBS lemon juice, divided
2 tsp. kosher salt 1 lb. large shrimp
1 tsp lemon zest 1 tsp lemon zest
1 TBS chopped fresh parsley
Shrimp may be cooked with their shells on or with shells removed. In a small saucepan set over mediium low heat, heat 3 TBS olive oil with the garlic. Cook 5 minutes until the garlic is just turning golden, being careful not to burn. Remove from heat, stir in the pepper and set aside.
Heat a cast iron griddle over medium-high heat for 5 minutes. In a medium bowl, stir together the remaining olive oil, 2 TBS lemon juice and salt. Lilghtly dip the shrimp in this mixture, then place on the hot dry griddle. Cook the first batch in a ingle layer 2 minutes per side, until pink and the shells are browning. Remove to a bowl and cook the remaining shrimp.
Once all the shrimp are cooked, remove the griddle from the heat. Tos the shrimp with the reserved garlic oil and an additional pinch of salt, is desisred. Pour the shrimp back onto the warm griddle for serving. Drizzle with the remaining lemon juice and top with lemon zest and parsley.
Easy Parmesan Risotto
This recipe is not our own so we thought we’d link you to The Barefoot Contessa’s website.
Strawberry Mascarpone Bread Pudding
1 loaf brioche or challah bread
1 tablespon butter
2 egg yolks
1/4 cup light brown sugar
1/2 teaspoon salt
3 cups whole milk
1/4 teaspoon vanilla extract
1 cup mascarpone cheese
1 cup Bonne Maman Strawberry Preserves
Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a 2 1/2 qt. stoneware baking dish.
In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the baking dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes
Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.