Camembert and Garden Pea Omelette with Sweet Shallots

     French camembert cheese is similar to brie cheese in flavor and texture.  Camembert is a double cream type of cheese, so it melts easily.  For an omelette, camembert is best when it is slightly melted.  If camembert is overheated or browned, the cheese will melt away from the rind and unsightly pieces of rind will remain.
     Garden peas or sweet peas are popular for omelette ingredients in England and europe.  Peas give this omelette a nice mellow garden flavor that compliments the flavor of camembert cheese.  The sauteed sweet shallot topping adds even more appeal.
   
     Camembert and Garden Pea Omelette with Sweet Shallots:
     Boil 2 cups of water in a sauce pot over high heat.
     Add 1/3 cup of garden peas.
     Boil the peas, till they become cooked al dente.  (About 1 to 2 minutes.)
     Cool the peas under cold running water.
     Drain the water off of the peas.
     Set the peas aside.
     Heat a saute pan over medium low heat.
     Add 2 pats of unsalted butter.
     Add 1 large shallot that is finely chopped.
     Saute till the shallot turns clear in color.
     Place the sauteed shallot aside in a small bowl and keep it warm on a stove top.
     Place 2 eggs into a mixing bowl.
     Add 1/2 tablespoon of cream.
     Whisk the egg mixture, till it becomes blended.
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add the egg mixture.
     Immediately add the reserved blanched garden peas.
     Even the edges of the omelette with a rubber spatula.
     When the bottom half of the omelette becomes firm, remove the pan from the heat.
     Place several slices of camembert cheese on one half of the omelette.
     Place the omelette in a 350º oven.
     Bake the omelette, till the top half becomes firm and fully cooked.  Bake till the camembert cheese begins to soften.  (About 1 to 2 minutes.)
     Remove the pan from the oven.
     Double fold the omelette in the pan.
     Place 4 thin wedges of camembert cheese on top of the omelette.
     Return the omelette to the oven for about 1 minute to soften the camembert cheese topping.
     Remove the pan from the oven.
     Slide the omelette onto a plate.
     Spoon the sauteed shallot topping over the cheese on top of the omelette.
     Sprinkle 1 pinch of finely chopped Italian parsley over the omelette.
   
     This is a very nice tasting two egg omelette!  Two egg omelets are less filling.  The combination of flavors in this omelette is delightfully yummy!  ...  Shawna

Five Spice Pork Steak with Teriyaki Sauce, Wasabi Mayonnaise and Pickled Ginger

A tasty pork steak entree for summer!
   
     Pork shoulder steaks or blade steaks are one of the cheapest cuts of meat that there is.  This pork steak costs about $1.00 to $2.00 at a grocery store.  Pork steaks are great for budget minded dining.
     It pays to be selective when choosing a pork steak.  Try to find a pork steak that does not have too much fat or bone.  A lean pork shoulder steak will still have enough fat to keep it tender.
     Wasabi can be purchased as a dry powder or as a wasabi mayonnaise sauce.  Squeeze bottles of wasabi mayonnaise sauce can be found in asian markets and some grocery stores.  I decided to give this product a try.  Squeeze bottles of wasabi mayonnaise sauce are convenient and nice for painting a plate.
     Sliced sushi grade pickled ginger is also available at asian markets and most grocery stores.  Pickled ginger is zesty and it lightens the flavor of savory food or rich sauces on a plate.
   
     Five Spice Marinated Pork Steak:
     Place an 8 to 10 ounce pork shoulder steak in a container.
     Add 2 tablespoons of soy sauce.
     Add 1/2 tablespoon of rice vinegar.
     Add 4 pinches of five spice powder.
     Add 1 tablespoon of chopped ginger.
     Add 2 chopped garlic cloves.
     Add sea salt and white pepper.
     Add enough water to barely cover the pork steak.
     Flip the pork steak in the marinade a few times, to mix the ingredients together,
     Marinate the pork steak in a refrigerator for at least 2 hours.
   
     Japanese Teriyaki Sauce:
     Place 3 tablespoons of soy sauce into a sauce pot.
     Add 3 tablespoons of sugar.
     Add 1/2 cup of water.
     Place the sauce pot over low heat.
     Simmer and reduce the teriyaki sauce, till it becomes a syrup consistency and till the sauce can easily glaze a spoon.
     Place the teriyaki sauce into a ceramic cup.
     Keep the sauce warm on a stove top.
   
     Five Spice Pork Steak:
     Remove the pork steak from the marinade.
     Brush off any ginger or garlic that clings to the pork steak.
     Discard the marinade.
     Heat a saute pan over medium/medium high heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Place the pork steak in the pan.
     Pan sear the pork steak, till it becomes lightly browned on both sides.
     Reduce the temperature to low heat.
     Add 1/2 tablespoon of soy sauce.
     Add 1 cup of water.
     Add 1 pinch of five spice powder.
     Add 1/3 cup of rice wine.
     Simmer the pork steak in the braising liquid.  Flip the steak a few times so it braises evenly.
     Simmer and reduce till the braising sauce clings to the pork steak.
     Add 3 drops of sesame oil.
     Remove the pan from the heat.
   
     Five Spice Pork Steak with Teriyaki Sauce, Wasabi Mayonnaise and Pickled Ginger:
     Place the five spice pork steak on a plate.
     Use a squirt bottle to paint wasabi sauce streaks on the plate.
     Place several small dabs of chopped thin sliced pickled ginger on the plate.
     Use a spoon to drizzle some teriyaki sauce over the pork steak and plate.
   
      This is a very nice summertime entree that does not cost a fortune to make!  Delicious!  ...  Shawna

Moroccan Sardine Filets en Crut With Roasted Poblano Chile and Vindaloo Curry Mayonnaise

     Moroccan sardines are real sardines.  Real sardines are quite different than low quality canned herring, pilchards or sprats that are labeled as sardines in American grocery stores.  Sardines are a species of their own and they only live in a few ocean regions.  North Sea and North Atlantic canned sardines usually are not sardines.  The flavor of good Moroccan sardines tastes like light tuna with no fishy aroma.  Fresh mediterranean sardines are available occasionally, but canned Moroccan sardines almost always can be found in markets.
     Sardine lunch entrees with nice presentations are popular in yacht clubs.  A nice plate of sardines is a throw back to the golden age of fine dining.  Nearly every yacht in the water has a few cans of sardines or vienna sausages stowed in the galley.  Many yacht owners consider sardines to be a special treat.  
     At the yacht club that I worked in, their were about five members who ordered the garde manger chef's sardine platter everyday.  There is a good reason why.  Sardines are full of omega 3 fatty acids and they are very healthy to eat.  Good sardines taste great and a nice presentation makes them even more appealing.
     Vindaloo curry is made with red chile peppers, Portuguese spices and a few Indian spices.  Vindaloo curry is a nice flavor for a mayonnaise spread.
   
     Vindaloo Curry Mayonnaise:
     Place 1/4 cup of mayonnaise in a small mixing bowl.
     Add 1/2 tablespoon of vindaloo red curry paste.
     Add 1/2 tablespoon of Korean red serrano chile sauce.
     Add 1/4 teaspoon of lemon juice.
     Stir the ingredients together.
     Set the vindaloo curry mayonnaise aside for ten minutes, so the flavors meld.
   
     Crostini:
     Cut 6 thin bias slices of French baguette bread.
     Brush each bread slice with virgin olive oil.
     Heat a saute pan or griddle over medium/medium low heat.
     Place the bread slices in the pan.
     Grill the bread on both sides, till it becomes toasted.
     Set the crostini aside.
   
     Moroccan Sardine Filet Preparation:
     Canned Moroccan sardines are used for this recipe.  Sardines must be handled very gently, because they easily break apart!
     Hold a sardine under a trickle of cold running water and use your fingers to gently rub the skin and scales off of 3 whole sardines.
     Carefully split the sardines open and lay each sardine half on a cutting board.
     Remove the bones and stomach from the sardines.
   
     Moroccan Sardine Filets en Crut With Roasted Poblano Chile and Vindaloo Curry Mayonnaise:
     Spread a thin layer of the vindaloo mayonnaise on each crostini.
     Carefully place a sardine filet on each crostini.
     Place a small pile of very thin sled roasted poblano pepper strips on each sardine.
     Arrange the crostini on a plate in a starfish pattern.
     Garnish the center of the plate with small pieces of Persian pickled wild cucumber and Italian parsley sprigs.
   
     The vindaloo curry mayonnaise is perfect for the rich flavor of the Moroccan sardines.  Sardines are commonly used in traditional Indian recipes.  Persian pickled wild cucumber has a nice refreshing dill pickle flavor.  This is a nice tasting plate of sardines!  ...  Shawna      

Sweet Omelette Souffle with Camembert, Cranberries en Syrup and White Chocolate Sauce

     Few modern chefs make omelette souffles, because regular omelets are much easier to prepare.  Many gourmet restaurant customers do not know about omelette souffles.  Omelette souffle is a classic egg recipe from the golden days of fine dining.  Omelette souffle is very light and fluffy with an angelic texture.  Omelette souffle can be served sweet or savory and it can be presented many different ways.  Some are served flat, some are folded and petite omelette souffles can also be stacked like pancakes.
     I have posted a few savory omelette souffle recipes in this blog.  Sweet omelette souffles can be served as a dessert or for breakfast.  It is best to keep in mind that most desserts and sweet foods in europe are mildly sweetened and not overly sweet.  The mild sweet flavor of this omelette souffle compliments the flavor of the camembert cheese.  Camembert is a soft French double cream cheese that is similar to brie cheese.  Camembert is often served with a fruit compote for dessert.
     
     Cranberries en Syrup:
     Heat a sauce pot over high heat.
     Add 1 cup of water.
     Add 1/3 cup of sugar.
     Boil the sugar, till the water evaporates and the sugar enters the candy stages.
     Continue to cook the syrup, till it becomes a light amber color.
     Immediately add 1 cup of cranberries.  (The cranberries will seize the sugar and the sugar will stop cooking.)
     Allow the sugar grab the cranberries for one minute.  The color and flavor of the cranberries will be pulled into the hot sugar
     Add 1/2 tablespoon of wine vinegar.
     Add 1/3 cup of dry white wine.
     Add 2 cups of water.
     Add 1 pinch of allspice.
     Add 4 cloves.
     Stir the ingredients together.
     Bring the syrup to a boil.
     Reduce the temperature to low heat.
     Simmer and reduce, till the syrup becomes a very thin consistency.
     Strain the syrup through a fine mesh strainer into a second sauce pot.  Discard the over cooked cranberries.
     Place the sauce pot over low heat.
     Add 1/2 cup of cranberries to the syrup.
     Simmer the syrup, till the cranberries become tender and the syrup can glaze a spoon.
     Keep the syrup warm over very low heat.  Add a splash of water, if the syrup becomes too thick.
   
     White Chocolate Sauce:
     Only a small amount of this sauce is needed for garnishing.
     Heat a small sauce pot over low heat.
     Add 1/3 cup of cream.
     Add 1/2 ounce of white chocolate.
     Stir as the chocolate melts and combines with the cream.
     Gently simmer and reduce the sauce, till it can glaze a spoon.
     Place the sauce in a cup and keep it warm on a stove top.
   
     Sweet Omelette Souffle with Camembert Cheese:
     Separate the whites and yolks of 2 eggs into two mixing bowls.
     Add 1 tablespoon of sugar to the egg yolks.
     Stir the mixture, till it is well combined.
     Whisk the egg whites, till medium soft peaks appear.
     Gently fold the sweetened egg yolks into the meringue.
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Pour the souffle egg mixture into the hot pan.
     Cook the omelette, till the bottom half becomes firm, but not brown.
     Place a few thin slices of camembert cheese on the omelette.
     Place the omelette and pan in a 350º oven.
     Bake until the omelette puffs up and souffles.  The eggs will be cooked firm and lightly browned on the bottom by this time and the cheese will become soft.  (Do not try to brown the top half of the omelette!)
     Remove the pan from the oven.
   
     Sweet Omelette Souffle with Camembert, Cranberries en Syrup and White Chocolate Sauce:
     Fold the omelette in half.
     Slide the omelette onto a plate.
     Lightly dust the plate with 1 pinch of cinnamon.
     Spoon a generous amount of the cranberries and syrup over the omelette.
     Use a spoon to stream the thin white chocolate sauce over the omelette and plate.
   
     Decadent!  The light sweet omelette souffle and sauces is a perfect match for camembert cheese.  Yum!  ...  Shawna

Stewed Pork Shoulder, Okra, Tomato and White Hominy

Southern Style Soul Food!  A tasty plate of comfortable food for the body and soul!

   
     For this recipe, the pork is sauteed and a natural thin pan gravy is made.  The ingredients are simmered in the light pan gravy, till they become tender.  There are no seasonings in this recipe other than sea salt, black pepper and chile pepper.  Most soul food and southern food is not over seasoned and exotic herbs are not required.  

     Soul food gets the most amount of flavor out of the ingredients in a recipe.  Nothing is wasted in a soul food recipe.  All the nutrients remain in the pan.  Southern food and soul food are both served in large portions.  A good plate of southern soul food will give the body the strength to get through a long hard physical day.  A good plate of southern soul food gives the soul a warm comfortable satisfied feeling!

     
     Stewed Pork Shoulder, Okra, Tomato and White Hominy: 
     This recipe makes 1 large portion!
     Heat a saute pan or braising pan over medium heat.  

     Add 4 pats of unsalted butter.

     Add 8 to 10 ounces of lean pork shoulder meat that is cut into large bite size pieces.
     Saute the pork meat, till it becomes lightly browned.
     Season the pork with sea salt and black pepper.

     Add 1/4 cup of finely chopped vidalia onion.

     Add 1/4 cup of diced celery.

     Saute till the onions start to turn a light brown color.

     Sprinkle just enough flour into the pan to absorb the excess grease while stirring.

     Stir till the roux combines.

     Add 1 cup of ham broth.
     Add 2 cups of water.

     Add 1 tablespoon of coarse red chile pepper sauce.  (Korean red serrano chile sauce (sambal) is good for this recipe.)

     Stir the ingredients as the gravy thickens to a very thin consistency.

     Bring the gravy comes to a boil.
     Reduce the temperature to low heat.

     Add 3/4 cup of diced peeled whole small tomato.  (Canned diced tomato is okay for this recipe.)

     Add 1 cup of rinsed canned white hominy.

     Add 1 cup of sliced okra.

     Stir the ingredients. 

     Adjust the seasoning with sea salt and black pepper.

     Gently simmer the stew, till the pork becomes tender and till the gravy reduces to a thin sauce consistency.  Add water if the gravy becomes too thick. 

     Cook 1 portion of plain brown rice, while the stew is simmering.

   
     Presentation: 
     Place a mound of the brown rice on a plate.

     Place a generous amount of the stew around the rice on the plate.

     Garnish with a parsley sprig.   
   
     Simply delicious!  White hominy corn does not have much flavor of its own, but it does take on the flavor of what it is stewed with.  This is a tasty comfortable plate of southern style soul food!  Yum!  ... Shawna

Harissa, Caper, Shallot and Scratched Green Olive Pita Pizza!

     Why are pita pizzas great nifty meals?  Pita pizza can be made in less than 20 minutes!  Pita pizzas do not require extensive culinary knowledge and a high degree of cooking skills are not needed.  Pita bread pizzas are easy to make and they are a great meal for busy people who are on the go.

     If you are making the pita pizza, then you become the pizza chef.  Anything goes!  Why settle for the same old standard pizza toppings?  Experiment with new flavor combinations!  Even if the pita pizza creation idea turns out to be a flop, it is still only a small pita bread pizza disaster and not huge odd tasting pizza!  

     This pita pizza is made with harissa sauce instead of tomato sauce.  Pita bread is usually served with harissa sauce entrees, so this is a natural flavor combination choice.  Persian Arabic scratched green olives have a delicious cured olive flavor.  Scratched green olives are available at Persian and Arabic markets.  Capers and shallot add to the appeal of this North African style gourmet pita pizza.

     The pita pizza recipes in this food site are nice to try.  I usually write these pita pizza recipes for cooks who are looking for new pita pizza topping ideas that are different than those offered at standard pizzerias.  

     Usually a theme is chosen for the flavor combination and the ingredients are chosen that fit in with that theme.  In comparison, the ingredients of a thematic entree are just like the supportive evidence in an essay that support the thesis.  This is the best analogy for describing how to create an entree or pita pizza that has a theme.  If an item is added that does not fit in with the theme, then the item is off topic and unecessary! 

     

     Harissa, Caper, Shallot and Scratched Green Olive Pita Pizza:  

     Harissa can be purchased as a pre-made sauce in a jar or as a paste.  Harissa paste can be diluted with water or chicken broth to make a sauce.  Harissa is not difficult to make from scratch, but the variety of paprika pepper choices at markets is usually limited to red bell pepper.  Brush the top of a pita bread with olive oil. 

     Scratched green olives are available at middle eastern markets. 

     Spread a thin layer of harissa sauce on the pita bread.

     Sprinkle 1 pinch of oregano over the pita pizza.

     Sprinkle 1 pinch of black pepper over the pizza.

     Sprinkle some grated mozzarella cheese over the pizza.

     Sprinkle a generous amount of capers over the pizza.  

     Remove the pits from about 7 or 8 Arabic scratched green olives.  

     Split each of the olives in half.

     Arrange the scratched green olive halves on the pizza.

     Sprinkle some thin sliced shallot rings over the pizza.

     Place the pita pizza on a baking pan.

     Bake the pita pizza in a 400º oven, till the cheese melts and the pita bread crust becomes toasted.

     Place the pita pizza on a cutting board.

     Cut the pizza into 4 pie shaped slices.

     Place the sliced pita pizza on a plate.

     Garnish with an Italian parsley sprig.

     

     By using ingredients that are of nice quality, a pita pizza can become a healthy gourmet snack.  The flavor of this North African style pita pizza is appealing!  Yum!  ...  Shawna  

Tilapia Pot Pie

     This recipe is made with a heavy bechamel sauce, so it kind of reminded me of a bienville preparation.  The last time that I cooked a bienville entree was a long time ago, while working for a Swiss chef in Florida.  Bienville is heavy cold weather food.  This tilapia pie is heavy and filling too.
     So many of the "follow the leader" chefs have jumped on the sustainable seafood bandwagon in recent years.  Following the leader is a good thing when it comes to sustainable seafood!  Las Vegas is currently the leader in creating great sustainable seafood entrees.  Chef Rick Moonan's RM Seafood at Mandalay Bay and The American Fish restaurant at Aria are the two best sustainable seafood restaurants at this time.
     I have been doing sustainable seafood entrees since the mid 1980's.  Many Florida chefs have created some nice sustainable seafood entrees over the years.  One thing that I must say about Florida seafood chefs, is that we were very keen to listen to the fishermen and the marine biologists.  Whenever we heard of a fish species getting low in numbers or when a fish went out of season, we stopped selling that fish.  Quite often, fresh water game fish or farm raised fish was what we switched to selling.  Especially if there was a red tide in the Gulf of Mexico.  Just like the gulf oil spill contamination, fish that are caught in a red algae bloom are no good to eat.
     Tourists from the northeast who visited Florida constantly demanded Atlantic cod and they were a pain in the neck.  These same sheep like tourist personalities who demanded cod every time that they ate seafood are partly responsible for the extinction of Atlantic cod.  Even though the numbers were low, they demanded that Atlantic cod be served.
     The same mentality was going on in Maine at local fishing villages when I worked there.  Fishermen denied that the Atlantic cod numbers were low.  Those fishermen were taking isolated populations of cod and now those local populations are gone.  Some of the Maine fishermen who were aware of the cod depletion focused upon how the American government basically sold coastal fishing rights to foreign countries like Japan, Thailand and Taiwan who had no regard for depleting entire populations of fish along the US coastline.  Eastern Canada also had a major problem with selling out to commercial fishing companies that had a policy of raking in every fish in the sea, till no fish were left.
     I never have liked Atlantic cod because the flavor is just too bland for my taste.  Atlantic cod was often poorly handled and damaged when packed or it was starting to spoil upon delivery.  Overall, the quality of Atlantic cod was lower than any fresh Florida seafood.  As a Florida chef, I ignored tourist demand and the propaganda they spoke.  I only purchased fish from three fisheries and those were Florida, Alaska and fresh water or brackish water local fish farms.  After leaving Florida and since the oil spill occurred, I have since stopped purchasing any Florida or Gulf Of Mexico seafood due to long term oil and Corexit contamination.    
     People are slow to catch on, when it comes to fishery management.  When stocks are depleted, it is wise to switch to sustainable seafood, till the fishery stock is replenished.  Not all farmed seafood promotes sustainability.  Farm raised Chilean sea bass causes far more depletion of other ocean species than what it is worth.  If a person wants to be totally guilt free about sustainability issues, then fresh water or brackish water farmed fish is the way to go.  Tilapia are a brackish water fish in the snapper family and they are not picky about what they eat.  Tilapia is a far better choice than demanding any ocean snapper species that is near extinction due to overfishing.
     
     Pate Brisee:

     Place 1 1/2 cups of flour in a mixing bowl.

     Add 1/2 teaspoon of sea salt.

     Add 3/4 tablespoon of sugar.

     Rice the flour by adding a few drops of ice water at a time while stirring with a whisk.  (The flour should look like grains of rice.)

     Cut 2 ounces of unsalted butter into pea size pieces and drop them in a bowl of ice water.

     Gently add a few pieces of the chilled hard butter at a time to the riced flour.

     Work the dough lightly with your fingers and for a minimal period of time leaving exposed small pieces of butter.

     Chill the dough, till it becomes very firm.

     Roll the pate brisee into a thin sheet on a floured counter top.  (The sheet of pate brisee should show streaks of butter!  This is what will give the pate brisee a flakey crusty texture.)

     Refrigerate the sheet of pate brisee, till it becomes firm again.

     Tilapia Pot Pie Filling:
     This recipe makes 1 individual size portion fish pot pie!
     Any small pie mold can be used.  I used a pop ring mold, so this pie would be free standing.  If you use a pop ring mold, then be sure that the crust does not hang over the rim of the mold or it will break when the pop ring is removed.
     Heat a saute pan over medium heat.
     Add 1 slice of smoked bacon, that is cut into small pieces.
     Grill the bacon, till it becomes very lightly browned.  (The bacon should not be crisp for this recipe.)
     Remove the bacon from the pan and set it aside.
     Drain the grease out of the pan.
     Return the pan to medium heat.
     Add 4 pats of unsalted butter.
     Add 1 minced small shallot.
     Add 1 tablespoon of minced onion.
     Add 1 small handful of small diced celery.
     Add 1 small handful of small diced carrot.
     Saute till the onions and shallots turn clear in color.
     Add enough flour while stirring to absorb the excess butter in the pan.
     Stir until the roux is well combined.
     Add 1 cup of milk while stirring.
     Stir till the sauce thickens and till it starts to gently boil.
     Add milk, if the bechamel sauce becomes too thick.  (The bechamel should be a thick heavy consistency for this pie, but it should not resemble glue!)
     Reduce the temperature to low heat.
     Add the reserved lightly grilled smoked bacon pieces to the sauce.
     Add 1 bay leaf.
     Add sea salt and white pepper.
     Add 1 pinch of nutmeg.
     Add 4 pinches of thin sliced chives.
     Add 2 ounces of dry white whine.
     Add 1/4 teaspoon of lemon juice.
     Simmer the sauce, till the vegetables start to become tender and till it reduces back to a heavy bechamel sauce consistency.
     Add 1 small handful of peas.
     Add a 4 to 5 ounce piece of tilapia filet that is cut into large bite size pieces.
     Stir the ingredients together.
     Simmer the ingredients for no more than one minute!  The fish should only be just starting to cook at this time.
     Remove the pan from the heat.
     Allow the ingredients to cool down to room temperature.
     Place the pan in a refrigerator for about 10 minutes, so the pie filling becomes lower than room temperature.
   
     Tilapia Pot Pie:
     Line a small 5" pie tin or pop ring mold with a sheet of the pie dough.  (Pate brisee)
     Spoon the tilapia pie filling into the dough lined pie tin.
     Fill the pie tin 1/4" from the top.
     Trim the edges of the dough.
     Brush the dough crust edges with egg wash.
     Drape a second sheet of pie dough over the top of the pie.
     Trim the dough, so that it is about 1/2 inch bigger around than the pie tin.
     Roll the edges inward, to form a thick crust.
     Gently press the crust edges onto the dough that is lining the pie tin, so the ingredients of the pie are sealed in.
     Use a fork to press decorative indentations into the crust.
     Poke a hole in the center of the top of the pie.
     Cut a small decorative fish shape out of the extra pie dough that was trimmed off of the pie.
     Brush the pie with egg wash.
     Place the decorative fish on top of the pie, so it partially covers the steam vent hole in the top of the pie.
     Brush the decorative fish shape with egg wash.
     Place the pie on a baking pan.
     Bake the pie in a 375º oven, till the crust becomes a light brown color.
     Allow the pie to cool for 5 minutes.
     Place the pie tin on a serving plate or carefully take the pie out of the pie tin and set it on the plate, so the pie is free standing.
     If you used a pop ring mold, then set the mold on a plate and pop the ring.  Expand the pop ring and carefully remove it, by lifting it straight up.  Slide the pie off of the pop ring mold base and onto the plate.
     Garnish the plate with an Italian parsley sprig.
   
     Pot pie is comfort food at its best.  It is important to cook the crust, so that it is lightly browned.  That way, the crust will be flaky and not gummy inside.  Yum!  ...  Shawna         

French Saffron Dill Clam Chowder

A nice light clam chowder for summer!
   
     To be honest, it is hard to sell milk clam chowders in summer weather.  Tomato Manhattan clam chowder does not appeal to everybody, but it is better for hot summer weather.  The same goes for Bahama or Key West chowders.
     Chowder was originally created in France.  The first chowders were very simple and milk was not part of the recipe.  I used to sell plenty of this modern saffron dill clam chowder in Florida during the hot humid summer months.  A great French chef taught me how to make this chowder at a small cafe.  This chowder has a light thin body and it has a great flavor.  Clam juice is not used to make the broth.  The broth is made with light chicken stock.
     I usually make my clam soups and chowders with fresh clams or fresh frozen clams.  Where I currently am located in Chicago, the seafood has not been looking too good for a few months.  Unless seafood is popular in a city that is not located near a coastal area, then it pays to be careful about choosing fresh seafood.  Las Vegas is not close an ocean, yet the seafood is very fresh there.  That is because a very high volume of seafood is consumed in Las Vegas each day.  It is easy to find good fresh seafood in Las Vegas markets!
     For this recipe, I chose to use canned baby clams.  If there is not any good fresh clams available, then canned baby clams are a good choice.  Both canned baby clams and tiny Ipswich clams are very tender, when compared to canned chopped large ocean clams.  Canned chopped large ocean clams do tend to be tough and rubbery.
     We used to garnish this soup with a few toasted croutons at the French cafe in Florida.  For the presentation of this recipe, I chose Indian masala khakhara bread.  Masala khakhara is a very thin unleavened bread that is flavored with turmeric.  Masala khakhara can be found pre-made in Indian markets.  This kind of bread is not difficult to make from scratch, but a flat stone oven slab is needed.
   
     French Saffron Dill Clam Chowder:
     This recipe makes 1 large portion of chowder!
     Heat a sauce pot over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add 1/2 of a minced garlic clove.
     Add 3 tablespoons of finely chopped celery.
     Add 3 tablespoons of finely chopped onion.
     Saute till the onions turn clear in color.
     Add a tiny amount of flour at a time while stirring, till the butter is absorbed and a roux forms.
     Continue to stir for one minute.
     Add 3 cups of light chicken stock, while stirring.
     Stir the soup occasionally, till it starts to gently boil.
     Add 3 ounces of baby clams.  (Do not add the clam juice to this soup!)
     Add 1 bay leaf.
     Add 1 pinch of saffron or 2 pinches of safflower saffron.  (Rub the saffron between your fingers, so the full flavor is released.)
     Add 3 pinches of dill weed.
     Add 1 pinch of turmeric.
     Add sea salt and white pepper.
     Add 1 small pinch of cayenne pepper.
     Gently boil the chowder for 1 minute.
     Reduce the temperature to low heat.
     Gently simmer the chowder for 20 minutes.
     Add a splash of light chicken stock if necessary.
     Remove the bay leaf from the soup.
     Ladle the chowder into a shallow soup bowl.
     Crack a large masala khakhara bread into 4 pieces.
     Place the masala khakhara pieces in the chowder, so they lean against the rim of the soup bowl.
     Garnish with an Italian parsley sprig.
   
     The light chicken stock adds a very soothing flavor to this modern French chowder.  The flavor of the clams melds with the chicken stock in a nice way.  The masala khakhara adds a nice touch to the presentation.  Yum!  ...  Shawna