Wednesday, July 22, 2015

Shrimp Louie

Here's a salad that can be made up ahead of time, then eaten cold. Just make and cook the individual parts: the dressing, eggs, asparagus, and shrimp, ahead of time, then refrigerate until meal time. Assemble just before eating. This is excellent for those nights when it's too hot to cook!


Louie Dressing

1/2 cup mayonnaise
2 Tbs. ketchup
2 tsp. lemon juice
zest of 1/2 lemon
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. ground pepper
several drops Tabasco sauce

Louie Salad

1 head romaine lettuce, leaves separated, washed, and chopped
2 hard boiled eggs, peeled and quartered
16 spears asparagus, cooked for 1 or 2 minutes and cooled
1 lemon, cut into wedges
1 avocado, sliced
20 cherry tomatoes
20 black olives
1 pound shelled and cooked shrimp
1 tsp. minced chives


Make louie sauce by combining all of the ingredients. Taste the sauce, adjust salt, if needed, and increase amount of heat, if wanted, by adding more Tabasco sauce.

Divide the lettuce between 4 plates. Arrange 1/4 of the eggs, asparagus, lemon, avocado, tomatoes, and black olives around the edge of the plate. Arrange the shrimp decoratively in the middle of the plate. Spoon 1/4 of the dressing in the middle of each plate. Top with chives and serve.

Serves 4

Stealthy Cooking Tip: The colors of the various ingredients make a beautiful presentation. If there's one of the ingredients you don't like, just add another ingredient that's a similar color. Remember, eat all of the colors of the rainbow! The darker the color of the vegetable, the more antioxidants. 

Tuesday, July 14, 2015

Cherry Clafoutis

What better day than Bastille Day for clafoutis! Clafoutis (or clafouti) is a French custard type dish that hails from the Limousin area. It's typical for this dish to be made with dark cherries, including the pits. The reason the pits are left in is because of their faint almond taste ... I've added some almond extract and omitted the pits because I don't like to find the pits in my mouth, and because I just got a cherry pitter. This comes together quickly when one person pits the cherries and another person mixes up the batter. Let it cook while you're eating, and serve it warm for dessert.


1 tsp. butter
1 Tbs. sugar
1 cup vanilla soy milk or regular milk
1/4 cup almond yogurt or vanilla yogurt
1/4 cup sugar
3 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/8 tsp. salt
1/2 cup flour
3 cups pitted cherries


Preheat oven to 350F. Butter a 9 inch round or 8x8 square baking dish, then dust the dish with the tablespoon of sugar. Pour the milk, yogurt, 1/4 cup of sugar, eggs, vanilla, almond extract, salt and flour into a blender. Blend until well combined. Place the cherries on the bottom of your baking dish, then pour the blended custard mixture over the top. Bake for 45 to 50 minutes, until there are some brown spots on the top of the custard and the middle is no longer liquid. Remove and let set at least 15 to 20 minutes before serving.

Serves 8

Stealthy Cooking Tip: Don't like cherries? Not to worry. This flan type dish can be made with fruits other than cherries. You could easily substitute red cherries, plums, apples, pears, or blueberries. When you use fruit other than cherries, this dessert is called a flaugnarde. You may need to adjust the sugar depending on the sweetness of your fruit. Sour cherries or green apples may need an extra tablespoon or so more sugar, while sweet Rainier cherries or blueberries may need slightly less.