Chippewa Valley 5ive for Women The Chippewa Valley’s Premier Magazine for Women!
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I am hunkered down, preparing for another Midwest snow storm, as I prepare for this issue of 5ive for Women. My husband, 18-year-old son and I decided to watch the entire season of Jack Ryan. What a special #hygge kind of night. At our 3-hour mark, we prepared dinner together. I chose seafood, as I was trying to conjure up thoughts of a beach far, far away. I have been making this recipe since 1993, when I first saw it in my Gourmet magazine subscription. It’s quick, easy, and its bright flavor is always a hit. I love my family time, and I’m lucky to have it. I included my Grandma Millie’s chocolate cake recipe as well, which I updated to include some mint “March Madness” or St. Paddy’s Day pizazz!
Bon Apetit,
Lanette
Pasta with Seafood, Tomato and Arugula
INGREDIENTS
- ¼ cup olive oil
- 1 pound shrimp or scallops
- 4 large garlic cloves minced
- ½ teaspoon dried red hot pepper flakes
- 1 onion finally chopped
- 1 cup dry white wine
- 1 cup chicken broth
- ½ cup of heavy cream
Pasta INGREDIENTS
- 2 cups finely chopped fresh or canned tomatoes
- 1 large bunch argula, chopped, with stems discarded
- 3 tablespoons minced fresh parsley
- 1 pound of your favorite pasta (I used spinach linguine)
Directions
In a heavy skillet, heat the oil over moderate heat until it is hot, but not smoking. Add the seafood, garlic and red pepper flakes, stirring 1 to 2 minutes (or until the seafood is nearly cooked), then transfer the seafood with a spotted spoon to a bowl. Add to the skillet the onions, tomatoes, salt and pepper to taste and cook the mixture over medium heat, stirring until the vegetables are softened. Add the wine and simmer the mixture until the liquid is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in cream. Simmer the sauce until it is slightly thickened and stir in arugula and shrimp. Simmer the sauce for one minute. Stir in parsley, and salt and pepper to taste and keep the sauce warm. Serve over pasta cooked to al dente.
Grandma Millie’s Chocolate Cake
Cake INGREDIENTS
- 1¾ cup sugar
- ½ cup of shortening
- ½ cup of baking cocoa
- 2½ cups of sifted cake flour
- 1-1/3 cups of cold water
- 3 stiffly beaten egg whites
- 1½ teaspoons baking soda
- 1/8 teaspoon salt and
- 1 teaspoon vanilla
Filling INGREDIENTS
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 1 tablespoon water
- ½ teaspoon mint extract
- 3 drops green food coloring
Topping INGREDIENTS
- 1 package (10 ounces) mint chocolate chips
- ½ cup plus 1 tablespoon butter, cubed
Directions
For Cake: Cream together 1 cup sugar and the shortening. Add salt and vanilla. Blend in cocoa and 1/3 cup water. Add flour and remaining water alternately. Beat in the egg whites and the rest of the sugar. Add the baking soda. Add batter to a greased 9 x 13 pan and bake 35 to 40 minutes at 350° until the cake tests done.
For Filling: In a small bowl, cream butter and confectioners’ sugar; add water, extract and food coloring and mix until well-blended. Spread over cooled cake. Refrigerate until set.
For Topping: Melt chocolate chips and butter together. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.
