So Simple Broccoli Soup

Why broccoli soup? Well, one reason is the two full bunches of broccoli (read: over three pounds) that Steve brought home instead of the 2-3 broccoli crowns I requested…They say necessity is the mother of invention but, in this case, too much of a good thing ended up inspiring a wonderful new favorite way to get our vegetables.

Soup was the logical way to use up that much fresh broccoli when the household is comprised of just two people, even two who love their veggies.  I have recently been making a lovely roasted cauliflower soup (I’ll post the recipe soon, I promise!) that is basically just roasted cauliflower and onion with stock and seasoning, so I was wondering if I could do something similar with the broccoli.  So…off to the Internet went I.

The short story is that, at least during my hasty search, I did not find any broccoli soup recipes that did not use something to thicken it, whether it be a flour roux, dairy, nuts, or soy or rice milk. I did, however, find one that added carrot and another that included apples.  Well….since I had plenty of broccoli to spare, I decided to just go with no thickener as see how it would turn out.  Of course, I knew I had the option of adding a roux or cream at the end if the texture was to0 thin for the taste.

The final product. Yum!

Here is what I used:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1/2 or a bit more dried thyme
• fresh ground black pepper, to taste
• 1 smallish apple, peeled and chopped
• about one pound or 8 cups  of broccoli florets
• 4 cups  stock – I used chicken*

The 8 cups florets

First, I melted the butter and olive oil and added just the onions, cooking on low  until starting to soften, and then added the diced carrot and the dried thyme and ground pepper and continued cooking, now over medium, for a few more minutes.

Starting with the onions, carrot, and seasonings.

I then added the chopped apple, stirring for a bit to coat it in the oil and seasoning, then stirred the broccoli to coat as well. Next, I added the 4 cups of stock, brought it all to just a boil and then simmered for about 15 minutes or so, until the broccoli was fork-soft.

*A Note about stock:  I used chicken stock, but if you want a totally vegetarian version, I am sure veggie stock, or even plain water will work, albeit you might want to add some tamari or better yet,  miso, and/or other seasonings to give a bit more depth to the flavor.  OR, keep it light and punch up the brightness with a dash of rice vinegar or lemon juice.

Cooked and ready to blend!

The last step was to blend.  I used an immersion blender, but a regular blender would work, as well, as would just using a potato masher or food mill – whatever you have available.

DONE!

It sure looked tasty, although it was not as thick as the typical “Cream of whatever” soup. But the taste was superb and Steve and I both agreed that the texture was perfect as is – no additional thickening needed.  In fact, I think any thickener would reduce the brightness of the flavor…hmmm, I bet a squeeze of lemon would be a nice touch, albeit perhaps not on a cold winter day…

I will add that I don’t think using a thickener would hurt the recipe – but the change in texture would probably inspire, and possibly necessitate, some additional seasoning.  But, it is all a matter of taste.  Adding a  1/2 cup of cream at the end, or adding a few tablespoons flour and cooking with the veggies before adding the stock are two options, as is adding a roux at the end.

But honestly this is great as is – and note that I added no salt.  AND, Steve didn’t even add any!  THAT’S saying something. 

And that’s that!  I suspect Steve and I will eat this batch of soup in a day or so, but I’ll make another batch with my OTHER big bunch of broccoli and see how it freezes.  I’ll report back when I do.   In the meantime – take this recipe out for a spin and make it your own.  I will again say: YUM!
UPDATE:

I froze some of the first batch and defrosted it the next day.  Still fabulous!  Make a big batch when you find nice fresh broccoli on sale.

Perfect last-minute dip recipe! Quick, Tasty, AND Healthy!

In a matter of minutes, I made a really tasty dip with ingredients I always have on hand – canned beans, garlic, plain yogurt, lemon juice, cumin, olive oil, salt, pepper, and fresh parsley, this last ingredient being for optional garnishing.

Given I am writing this on the day before Christmas, I am thinking that there might be some folks out there panicking because they don’t know what to bring as a potluck offering to a family gathering or other sort of holiday get-together. WELL, look no further. 

You can see the original recipe on Allrecipes.com (one of my favorite recipe sites) by clicking HERE.

And, here is my interpretation, which doubles the recipe, replaces curry powder with cumin, and has a few minor adjustments of the amounts of some ingredients upon the suggestions of some of the recipe reviews on the Allrecipes site.

Black Bean and Garbanzo Bean Dip

Black Bean and Garbanzo Bean Dip

Ingredients:
1 14 or 15.5 oz can black beans, drained
1 14 or 15.5 can garbanzo beans (chickpeas), drained
1 tablespoon olive oil
4 tablespoons lemon juice, freshly squeezed high recommended
2 tablespoons plain nonfat yogurt
2 tablespoons water
2 cloves garlic, roughly chopped
1 1/2 teaspoons cumin powder
salt and pepper to taste
fresh parsley sprigs (optional)

Directions:
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a food processor or blender. Season with the cumin powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve. Garnish with parsley sprigs, if desired.

While perhaps not the most attractive looking dip (as you can see, a sprig or two of parsley can help with that), it has a wonderfully bright and light yet satisfying flavor and a nice texture.  And, with no tahini and little oil, it provides a healthier option than much of the standard holiday fare.

I am thinking I might try adding a 1/4 cup or so each of chopped fresh parsley and grated carrot to the mix next time to further boost the healthy factor.  But, as is, it is already a winner in my book — and my kitchen!

Homemade Egg Rolls – Baked not Fried, and it works!

Disclaimer – forgive any typos, etc.  Posted after a long day! 

When food shopping a few weeks ago, I picked up some egg roll wraps, just for fun.  A few weeks later, I realized that I needed to use them soon, as their freshness date (as a refrigerated product) was fast approaching.  I just happened to have a half a head of cabbage that needed to be used up, too, and I always carrots in the fridge and cooked chicken in the freezer.  No worries that the recipe from which I decided to start (the one on  the Nasoya wrap package) called for lean ground pork.  While starting with raw meat versus cooked adds yet another level of complexity to any dish, I had also found egg roll recipes that called for cooked chicken, so I decided to create my own recipe based on a few that I found online.

Here are the links to the two recipes from which I was working:

Nasoya Egg Roll Recipe
Baked Egg Rolls

Here is what I used:

• 1-2 tablespoons oil for sauteing (I used peanut but canola is fine)
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced fresh garlic
• 2 cups finely chopped cabbage
• 1/2 cup grated carrot
• 1/3 cup small-diced daikon radish
• 1/8 cup chopped chives
• 2 cups finely diced cooked chicken
• 2 Tablespoons hoisin sauce
• 1/4 teaspoon anchovy paste
• 1/4 teaspoon hot sauce
• 1/2 teaspoon rice vinegar
• 1 Tablespoon cornstarch
• 1 Tablespoon + water to add to cornstarch
• 1 Tablespoon additional water
• 2 Tablespoons tamari (soy) sauce
• 12 egg roll wraps

Okay – let me start by saying that you should feel free to look at other recipes for seasoning ideas!  I was playing around and what I used tasted yummy, but not all the same ingredients are necessary for excellent results.

For example, one recipe called for oyster sauce and I didn’t have any, but I had hoisin sauce.  After reading various opinions as to what was a suitable substitute for what, I figured I would add a bit of anchovy paste to add some depth without being overly “fishy.”  (Anchovy paste has a way more subtle effect than you would think.) And, I had no bean sprouts but I figured that the daikon radish I had on hand would add an extra texture, albeit not quite that of the sprouts but in step with an oriental dish. And, both recipes called for green onions, another ingredient I lacked.  But, I have some chives growing in a pot, so I tossed some of them in.

You may also notice that of the two recipes I cite as sources, one calls for minced ginger and one for minced garlic.  Well, hey, why not both?  Fun fact: Pearl, my cat of 18 years, whom I adopted when I was in my mid 20s, loved anything, including broccoli, if it was sauteed in garlic and ginger.  That cat had good taste.

Anywhoooo…the process was quick and easy.  First, I chopped the veggies.

Then I sauteed the garlic and ginger:

Then I added the veggies and cooked for just a few minutes until a bit soft but still with some crunch.

Next, I added the chopped chicken and heated until warmed through, then added the sauce and cornstarch mix – everything from the hoisin sauce on in the ingredient list that I had mix together until smooth before adding.

Once the sauce was added to the chicken and heated through, I moved the mixture from the pan to a bowl so it could cool off enough to handle.  Then I started assembling the egg rolls.  I used 1/4 cup of filling for each wrap.

Just so you know, I had no idea that for the first 5-6 egg rolls, I didn’t realize how thin the wraps were and used two per roll.  Those that had a double wrap were fine, but not additionally good enough for me to recommend using double wraps all the time unless you try it and find you prefer a thicker egg roll wrap.

Then I folded up from the bottom and then from the side.

Next, I used just a bit of water when finishing and securing the fold, put them on a very lightly greased cookie tray, brushed just a bit of olive oil on the tops, and put them in my convection/toaster oven at 425 for 12 minutes.

Both recipes noted above said between 10-15 minutes at 400 or 425 degrees in a regular oven, so I would pick your temperature and keep and eye on them.

I thought these tasted great as is, but I did make a dipping sauce from soy sauce, a bit of rice wine vinegar, some sugar and a bit or minced garlic and onion.

So, the verdict is – homemade egg rolls are easy to make and, while there are plenty of recipes with instructions for frying, I think baking works just as well and even better for crispness, especially when reheating (10 minutes at 350 works) and, obviously makes for a lower fat content.

Next time I will make a bunch and freeze to bake at a later date.  Quick easy, and healthy – works for me!

Fresh Pressed Olive Oil

I guess I could be considered a food snob or foodie, or both. Why? Because I pay a chunk of change, like $90 plus the shipping, every three months for three very modestly sized bottles of olive oil from Fresh Pressed Olive Oil.  But, you know what? The flavors of these olive oils that have been pressed recently from all over the world taste…out of this world.

Green was the first word I used to describe the flavor of the first olive oil I received from the club, and that descriptive has worked for all subsequent olive oils I have received.  Very green and fresh.  Some even have a bit of a bite – something not usually associated with olive oil.  And each batch does have its unique taste.  And so far, they have all tasted just heavenly.

Here is the latest. The color is amazing. Never mind the flavor.

Mind you, I don’t cook with the hi-test!  Steve and I enjoy it predominantly as a dip for bread – sometimes with some red pepper flakes and/or freshly ground black pepper added to the oil.  I always add a bit of this wonderful olive oil to just cooked pasta, and also  use a splash of it when appropriate to finish off a soup, stew, or sauce after it is cooked. And, of course, when summer is with us, I use only the fresh pressed olive oil with the fresh mozzarella cheese and just picked tomatoes and basil.

Another view. Hard to really show the wonderful green color!

Yeah – I know it is an extravagance.  $360+ a year for a small amount of olive oil. But then again, there are expenses that other folks see as necessities for them that I would never consider, so I guess it is all relative. Whatever, it works for me! And, it may just be worth a try for you. 

Fiddleheads !

I LOVE fiddleheads.  You will too if you like Brussels  sprouts, asparagus, or brocolli. And, even if you don’t, you just might like fiddleheads the way I prepare them with olive oil and Parmigiano reggiano cheese. 

only available in the spring!

If you live around Wakefield, go to the refrigerated section in the far right corner of Farmland and look for this package:

From my favorite neighborhood grocery

Some folks simmer and then saute and/or marinate.  But here is my favorite way of preparing fiddlehead ferns:

While bringing a pan of water to a boi, rinse the fiddleheads well, swirling around in cold waterl.  Add the fiddleheads to the boiling water and simmer (NOT a roaring boil!) for 15 minutes.  Drain.  While the fiddleheads are still hot, add a BIG handful(s) of grated cheese, with freshly grated Parmigiano reggiano my recommendation, and a tablespoon or two of olive oil as desired. Unbelieveably delicious.  Good served over pasta, too.

NOTE:  When simmering the fiddleheads, don’t be alarmed at all the brown flakes, etc. that end up in the water.  It is just part of the plant.

Remember, fiddleheads are only available in the spring, as far as I know.  So, if you are going to try them, do it now!

Anything Goes Quesadilla Casserole

Talk about easy – and, if ingredients are chosen  with a bit of thought, healthier than one would think.  And really tasty, too!

Just look at this:

This was SOOOOO good....and easy to make!

Note: Click  HERE for my guacamole recipe.

This was my second time making quesadillas – both times as a baked casserole with layers of flat tortillas rather than folding the tortillas in the traditional manner.   For cookware, I used glass pie plates and made enough filling for  two “casserole/pies.”

Here is a basic outline of ingredients:

• Olive, canola, or other vegetable oil or spray as needed for sauteing and “greasing” pans.

• 1-2 cups veggies – For example, I used onion, ½ green pepper, 1 smallish carrot, and 2 cloves if garlic

• 1 or 2 fresh chili peppers (I used 2 salsa chilies from my bedroom “garden,” one green and one more ripe and thus red.)  OR, red pepper flakes or cayenne, to taste.  Maybe start with 1/2 teaspoon? Depends on your taste and how hot your chili power or taco seasoning is.

• 2-3 cups of any combo or just one: poultry, beef, pork, beans.  Any meat should be ground or, if using leftover cooked poultry or meat, shredded. I used 1/2 lb ground beef and a cup of kidney beans, both of which I found in the freezer. 

• one package taco seasoning or equivalent of homemade taco mix.

• Enchilada or other tomato-based sauce. (I used leftover Roasted Tomato and Red Pepper Soup this time.)
• 6 tortillas. (I used whole wheat tortillas.)

• 3 or so cups grated cheese, divided.  Your choice of cheese(s).  (I used mostly sharp cheddar with some smoked cheddar this time.  Smoked Gouda is really good in quesadillas, too!)

• Salsa, as needed or desired.

And, here’s how you do it:

1. Preheat oven to 350 degrees
2. Chop veggies, including any fresh chilies, and saute in olive or canola oil until somewhat tender, then remove from pan.  (If using dried red pepper flakes, include them here with the fresh veggies.)
3. If starting with raw meat or poultry, add to pan and cook before adding other ingredients. Then, combine any meat, poultry, and or beans with the package (or homemade equivalent) of taco seasoning, and 1/2 cup or so of water.
4. Heat until thickened.

To assemble a pie:

1. Lightly grease pie plate.
2. Place a tortilla in the pie plate and spread a little sauce on it, flip over, and repeat.
3. Cover with some meat/veggie mix, sprinkle with cheese, and to with dots of salsa to taste.
4. Place another tortilla on the pie and repeat layers.
5. Top with one more tortilla and cover with a light coating of sauce and cheese.
6. Pop in the oven and check after 20 minutes. If it is bubbling and toasty brown on top, it’s done!

Serving suggestion: As show in the picture at the beginning of this post, serve with salsa, guacamole, and sour cream (or yogurt).

First the veggies - oops! I took this before adding the chilies.

Cooked ground beef, beans, and veggies before adding taco seasoning

Lightly coat both sides of bottom tortilla with sauce

Add the meat/veggie/bean mix

Sprinkle with some cheese

Dot first layer with salsa to taste

Add another tortilla and coat the top with sauce

then more veggies...

Then more cheese...

top off with a tortilla, with a bit of sauce and cheese to cover

I didn’t remember to take a picture of the the fully assembled pies until after they were the oven for a minute or two.

As shown, I used the top oven of my new dual-oven, five-burner gas range.    For those wondering, it is a Maytag Gemini.  Pricey for home cooking, but a reasonable deal if you want some features approaching the  professional level (I love the 16,000 BTU burner!)  at a relatively modest price.

But, I digress.  Once the quesadilla casserole (or pie) is done, you can leave it in a warm oven (170 degrees works well) until you are ready to eat.   And, it reheats wonderfully, which is why I always make enough for a few meals.

The best thing about quesadillas, though, is that you really can’t go wrong.  Whether you just use cheese in a folded tortilla that you heat in a frying pan, or compile a complex, multi-layered creation, it is all good.  And, you  can stretch your dollar by using more or all veggies and/or beans, and reduce calories by using low-fat cheese and accompany with low fat sour cream or yogurt. And, for you non-lacto vegetarians,  just use soy cheese and “yogurt.”

Now I am going to have start  experimenting with homemade salsa recipes.  Can you believe I have never made my own salsa?  One of these days… 

I’ll leave you with an offering of food art:

Salsa chili peppers from our indoor plants and two guacamole ingredients

Guacamole – Sometimes simple is better

I adore avocados. I love the texture, the taste, and the color.  I am happy eating plain slices of avocado, but given my love of garlic, tomatoes, and onions, guacamole is a big favorite of mine.

I have tried many different recipes over the years, some complicated, some less so.  I ended up finding what is for me the perfect balance of flavors and textures by using as few ingredients as possible.

Here is how I do it.  First, the ingredients:

• 2 avocados, peeled and chopped
• juice of 1/2 a lemon
• 1/2 medium tomato, chopped
• 1/4 medium onion, diced
• 2-3 cloves garlic, minced
• fresh ground black pepper, to taste.

First, the lovely avocado, with lemon juice added once all is in the bowl

Next, 1/2 a tomato, chopped

Then, about 1/4 of a medium onion, large diced

two or three cloves of garlic, minced, does the trick

Mix and mash, leaving some lumps, and finish with fresh ground black pepper

So simple, so easy. The flavor is  clean, fresh, and zesty,and I find the “fork-mashed with some lumps left” texture to be more satisfying than guacamole that is pureed.

If you want some complexity, try adding some cumin or cayenne pepper.  And, for a bit more richness, add some olive oil.  But, I really enjoy the simple version.  And, I NEVER add salt.  I did once and found it brought out a bitter flavor, which surprised me, since salt can bring out sweetness.

In any case, if you are new to making guacamole, or have been using a more complicated recipe for years, give this one a try.  I bet you’ll like it.

Rosemary Cauliflower Soup

Get ready to die, as in “this is to die for!”  A BIG thank you to Béatrice Peltre, the author of La Tartine Gourmande.  I am not even going to post the recipe ingredients or procedure here,  just the link to the details.  If you love to cook, you should check out her blog!

Rosemary Cauliflower Soup.  Just click the name to go to the recipe.

This soup is exquisite enough for company or a very special romantic dinner for two.  It is also quite suitable as the main course or vegetable of a quick weekday meal.  Truly a winner.

The total prep and cooking time is not much over an hour,  with more cooking than prep going on, leaving plenty of time to prepare and/or cook  the rest of the meal, whether it be something along the line of the rosemary chicken leg quarters I paired with my first batch, or perhaps just some substantial  crusty bread and a light dessert.

Here are a few pictures of my first time making this soup, followed by the results of my 2nd go-round when I used a homemade but not recipe-specific vegetable broth and a combination, about 1/2 each, of broccoli and cauliflower.

The ingredients for the broth.

This made a most wonderful broth or stock.  And, even for those who think they don’t like fennel, you won’t dislike this.  The fennel adds depth without contributing a specifically “fennel” taste.

Main Soup Ingredients

Just a picture showing the amounts/proportions.  Of  course, for soups, casseroles, and the like, proportions are not as crucial as they are when baking.

1st saute

Shallots add such a nice color to things, along with a smoother texture than most types of  onions provide.

2nd batch of ingredients done!

It is time to add the broth when the bottom is getting a bit browned.

Ready to simmer for a bit.

This is the last picture I took when making this soup for the first time.  I am hoping to remember to take a picture after finishing up my second batch, which I have been making as I FINALLY write up and post this recipe on my blog!  Of course, it will look different, since I used half broccoli…

Well, here is the picture:

the 2nd time - broccoli and cauliflower with standard broth base

Well, it looks pretty and all, but…no way as good as when I followed the original recipe.  FYI, I had lots of both leftover broccoli and cauliflower florets from the veggie tray we did for the Wakefield UU Church auction last week, which is why I used both veggies.  Here is my take:

I added the requisite chopped fresh parsley (about a HEAPING tablespoon) salt (1 tsp) black pepper (1/2 tsp freshly ground) after adding a tsp of salt, and “dash” of nutmeg (about 1/4 tsp freshly grated) PLUS a tsp of coriander power to make up for not using the original vegetable broth recipe and…certainly pleasant and edible, but NOT to die for.  To live forso as  to enjoy, yes, but NOT the great shakes of the original recipe.    …  Okay, I am letting it stay at just below a simmer on the stove for a bit.  Then I will see if I can fix it up a bit….  1/2 an hour or so later…

Hey!  It’s very good after some low temp simmering, beyond the just “pleasant” flavor.  Yes, the broccoli is too strong for this recipe as to getting the exquisite results obtained from the original version using just cauliflower. But, I really like that this is a “creamy” soup that does not use dairy for that special texture.  Nothing against dairy from me, but it is nice to have a way to prepare a veggie dish or soup that has a comfort food taste and texture without the usual comfort food fat and calories – or lactose tolerance issues.

Anyway – this recipe is a keeper for me, in both the original and experimental formats.

pesto, pesto, pesto…. :) and food art featuring fresh-picked garlic

I am blessed to have a space in a “borrowed/cooperative” garden  in which I have enough basil plants that I can pick enough basil at one time to equal 3 packed cups.  Time for pesto, of course!

An added bonus was freshly picked garlic from Farmer Dave of Dracut Mass who is at the Wakefield Farmer’s Market each Saturday.  I had some walnuts in my freezer (just toasted them up a bit and they were fine) and parsley from same garden as the basil source, good olive oil… It was heavenly!

Here is the recipe I used as a guide – from Cook’s Illustrated – followed by my notes and pics:

##

Makes 3/4 cup, enough for 1 pound of pasta.   Published July 1, 1996.

Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.
Ingredients
1/4     cup pine nuts , toasted (or substitute almonds or walnuts)
3     medium cloves garlic , unpeeled
2     cups packed fresh basil leaves
2     tablespoons fresh parsley leaves (optional)
7     tablespoons extra-virgin olive oil
Salt
1/4     cup finely grated Parmesan cheese or Pecorino Romano
Ground black pepper
Instructions

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

##

First – I was wondering, just HOW packed should the cups of basil leaves be?  So, I packed them pretty much to the max a few times and weighed the results each time.  1.5 ounces per cup is what I got consistently.

1 cup packed basil equals 1.5 oz. That's a one cup measure to the left.

I had 3 cups/4.5 oz of basil leaves, to I increased amounts accordingly, although I lost concentration early on and toasted 3 times the amount of walnuts instead of 1 and 1/2 times, and also added .2 oz of leftover pine nuts I found in the fridge – but the pesto didn’t suffer from it!

Here is a shot of the freshly picked garlic from the Farmer’s Market that I used:

By the way, the knife you see in my pics was given to me by my Mom about 20 years ago.  It is a great knife.  And, I am lucky enough to have a live-in knife sharpening expert who keeps it and all my knives in most excellent shape!

Here is the end result:

Tomatoes picked from our backyard “whisky barrel” garden seasoned with  a bit of  dried oregano, freshly ground pepper, and salt, and then drizzled with olive oil,

The above-described pesto, and

Totally amazing “aged 3 years” cheddar cheese purchased at, yes, you guessed it, the Wakefield Farmer’s Market from Phil Hermann and MooBaaNaa Cheese. (I bought the ricotta today, also, and look forward to trying it. Phil said it is great for dessert with a touch of honey.)

But, here is our little appetizer feast:

YUM. There is nothing else to say.

I’ll never buy pre-cooked shrimp again!

I actually never bought shrimp until I met my husband.  Oh sure, I’ve eaten it at parties and when out to dinner, but I never bought it and prepared it myself.  And, since 2003, I’ve been buying the pre-cooked kind when Steve gets a hankering for shimp, which is every major or minor holiday and on occasion in-between.  <grin>

It is not bad, espeically with the “kicky” cocktail sauce that I make, but I have noticed that often, when other people prepare  shrimp  as an appetizer, it tastes better. Now I know why.  You should cook it yourself, preferably with the shell still on.

I actually ended up buying raw shrimp on a whim.  Steve wanted some for our July 4th party (and wouldn’t you know, I forget to put them out after cooking, peeling, and chilling them! My apologies to our guests.  <wry grin>)

Both cooked and raw frozen shrimp were on sale, but the ccoked were smaller, the 41-50 per bag count size, and the raw were fewer but thus larger.  I opted for the the bigger ones.

Then, while wandering around the Intenet looking for cooking ideas, I found a recipe for cooking them in a quick to prepare veggie/lemon stock.  Here is the recipe I used:

No-Fail Boiled Shrimp
Joy of Cooking: All About Party Foods & Drinks, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
www.ochef.com/r157.htm

If you are grilling, broiling, or boiling shrimp, consider cooking them in their shells, for it protects the meat from drying out and helps them retain maximum flavor. If you wish, prepare the shrimp in plain water.
In a large saucepan, combine:
10 cups water
2 celery stalks, cut into 2-inch lengths
1 medium onion, cut into eighths
1 small lemon, quartered
1/2 bunch fresh parsley
8 black peppercorns
2 bay leaves
1 tablespoon salt
1/2 teaspoon ground red pepper
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan.
Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells for best flavor
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 minutes exactly. Drain the shrimp, remove to a platter, and let cool. Set out one or more of the following for dipping: Cocktail Sauce, Sauce Remoulade, Tartar Sauce.

————————-

The shrimp were super.   it takes some extra time to make the stock and then peel the shrimp afterwards (they were “EZ Peel” so not to hard to do)  but I think it was worth the effort.

I always make my own cocktail sauce – pretty basic, although I use freeze squeezed lemon juice when I have a lemon around.  And, I just bought some Boars Head brand prepared horseradish to try next time.  JUST grated horseradish and vinegar, with no preservatives, etc.  I like that in a condiment.  Anyway – my cocktail sauce recipe – just mix up ketchup, lemon juice, horseradish, Worcestershire sauce, and tabasco or other hot pepper sauce – amounts to taste.