Who Is Anastasia?
- Rose Whisperer
- New Castle, Indiana Zone 5, United States
- When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.
July 31, 2009
End of July Blues
August is almost here, and once again I am faced with the fact that yet again, I've missed the summer. So many life events have occurred in my life this summer, that I was unable to enjoy the lazy, hazy, crazy days of summer. This week it was damp and rainy; much like October. A warm and hearty meal was in order that would make me think I was at a seaside resort, basking in the sun and being catered to ... hmmm. Here goes:
New England Cod & Scallop Casserole
Makes 4 servings.
1 pint fresh scallops, rinsed and trimmed
1/2 lb. fresh cod
1 bay leaf
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
1 can cream of shrimp soup
1 can heavy cream
2 tablespoons grated Parmesan cheese
1/4 cup extra sharp Cheddar cheese
1/4 cup Pepper Jack cheese
1/2 cup bread crumbs
1/4 cup grated Parmesan
Saute the cod in a little bit of butter, olive oil, salt and pepper until golden. Drain on a paper towel and set aside, reserving butter/oil drippings.
In a shallow saucepan, cover scallops with water, add seasonings, and boil gently until scallops begin to shrivel, 3 to 5 minutes. Drain, saving the water, and set scallops aside. In the same pan, add the pan drippings and blend in flour to make a roux; add more butter, if needed. Stir in 1 cup scallop liquid, then the 2 tablespoons of Parmesan + the Pepper Jack + the Cheddar cheeses, soup and the cream. Add scallops and cod and pour into a buttered dish. Top with bread crumbs and the 1/4 cup Parmesan cheese, and bake at 350 degrees F for 15 minutes.