Porpoise Channel Cook Book

Savory Coeur a la Crème

(Cream Cheese & Heavy Cream)

Prep Time:   20 min

Inactive Prep Time: 12 hr 0 min

Cook Time:  none

Level:    Easy

Serves:    8 to 10 servings

Ingredients

• 12 ounces cream cheese, at room temperature
• 1 cup heavy cream
• 1 lemon, zested
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
• Crackers, for serving

Directions

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch  6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the crème upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

Tomato and Goat Cheese Tarts

Prep Time:  30 min

Inactive Prep Time: 

Cook Time: 25 min

Level: Easy

Serves:  4 individual tarts

Ingredients

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• Good olive oil
• 4 cups thinly sliced yellow onions (2 large onions)
• 3 large garlic cloves, cut into thin slivers
• Kosher salt and freshly ground black pepper
• 3 tablespoons dry white wine
• 2 teaspoons minced fresh thyme leaves
• 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
• 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
• 1 large tomato, cut into 4 (1/4-inch-thick) slices
• 3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

MORE RECIPES FROM PAUL CONA

RIGATONI WITH SWEET SAUSAGE, GOAT CHEESE AND BABY SPINACH
       INGREDIENTS
6 oz sweet Italian sausage, casings removed
1/3 lb cooked rigatoni
2 oz pasta cooking water
1 cup baby spinach
3 Tbsp goat cheese, lightly crumbled
1 Tbsp parmesan cheese, crumbled
1 Tbsp parsley, chopped
8 cherry tomatoes, for garnish
       DIRECTIONS
       Place a large, deep skillet on high heat. Add the sausage, breaking up the meat with the back of a spoon, until no trace of pink remains. Add cooked rigatoni, pasta cooking liquid, and spinach. Cook over moderate heat, tossing the pasta and allowing the spinach leaves to wilt. Taking the skillet off the stove, add the goat cheese, parmesan, parsley and cherry tomatoes. Toss together and transfer to serving bowls.
       
EGGPLANT, TOMATO AND FRESH RICOTTA FARFALLE
       INGREDIENTS
1 medium eggplant (1¼ lbs), peeled and cut into ¾ inch dice
Salt
3/4 pound farfalle
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 large garlic clove, thinly sliced
1 pint red grape tomatoes, halved
1 tsp finely chopped oregano
1/4 to 1/2 tsp crushed red pepper
Freshly ground black pepper
2 Tbsp freshly grated parmesan cheese, plus more for serving
1/4 cup fresh ricotta cheese
2 Tbsp shredded basil
       DIRECTIONS
       In a colander, toss the eggplant with 1 tsp of salt and let stand for 10 minutes. Pat dry with paper towels. Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving ½ cup of the cooking water.
       In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes. Transfer to a towel-lined plate. Wipe out the skillet.
       Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, about 3 minutes. Season with salt. Transfer to bowls and sprinkle with the parmesan. Top with ricotta and basil and pass extra parmesan at the table.
       
FETTUCCINE WITH WILTED ESCAROLE AND MUSHROOMS
       INGREDIENTS
3/4 lb fettuccine
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1/2 tsp crushed red pepper
1 1/2 cups thinly sliced white mushrooms (5 oz)
Salt and freshly ground black pepper
1 small head escarole (about ½ lb), cored and cut into 1-inch ribbons
6 Tbsp freshly grated parmesan cheese, plus more for serving
       DIRECTIONS
       In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.
       In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.
       Add the escarole to the skillet and cook, stirring until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes. Season the fettuccine with salt and pepper. Add the 6 Tbsp of parmesan and toss to coat. Transfer the pasta to plates or bowls and pass extra parmesan at the table.
       
LINGUINE WITH MANILA CLAMS, ARUGULA AND PANCETTA
       INGREDIENTS
3/4 lb linguine
3 oz olive oil
2 shallots, thinly sliced
1/2 tsp crushed red pepper
2 oz pancetta
32 manila clams
1 cup arugula, lightly chopped
2 Tbsp breadcrumbs, for garnish
       DIRECTIONS
       In a large pot of boiling salted water, cook the linguine until just al dente. Drain the linguine, reserving ½ cup of the cooking water.
       Place a large, deep skillet on high heat. Pour in the olive oil and heat until shimmering. Add the shallots and sauté until softened. Next add the crushed red pepper, pancetta, and clams. Cover the skillet and cook until the clams are opened, approximately two minutes. Add the linguine and reserved cooking water. Cook over moderate heat, tossing until clams are cooked through and until sauce thickens. Off the stove, incorporate the arugula into the pasta. Transfer to serving bowls.

PASTA WITH THREE SAUCES
       Rigatoni with:
       Cherry Tomatoes and Shaved Pecorino
       Sweet Sausage, Goat Cheese and Baby Spinach
       Manila Clams, Wilted Arugula and Pancetta
       INGREDIENTS
       For the pasta:
1 lb rigatoni
6 quarts water
1/4 cup salt, approximately
       DIRECTIONS
       Fill a stockpot with the water and salt. Bring to a boil. Add the rigatoni and cook until just barely al dente. Drain the rigatoni and reserve a cup of the cooking water for use in the sauce recipes below.
       
RIGATONI WITH CHERRY TOMATOES AND SHAVED PECORINO
       INGREDIENTS
2 oz olive oil
2 cloves garlic, thinly sliced
2 pints cherry tomatoes, halved
Salt to taste
Pepper to taste
1 tsp crushed red pepper
1 tsp fresh oregano, chopped
1/3 lb cooked rigatoni
2 oz pasta cooking water
6 leaves basil, cut in chiffonade
1 oz pecorino cheese, grated medium size
       DIRECTIONS
       Place a large, deep skillet on high heat. Pour in the olive oil and heat until shimmering. Add the garlic and cook until slightly browned. Next add the tomato halves and cook until the tomatoes begin to release their liquid. Season with salt, pepper, and crushed red pepper. Add the oregano, cooked rigatoni and pasta cooking water. Cook over moderate heat, tossing the pasta and allowing the sauce to slightly thicken. To serve, transfer the pasta to bowls and top with basil and pecorino.

Banana Pudding That will Sink your Boat

Recipe created by Paul Cona

• 3 cups milk

• 2 vanilla beans, split lengthwise

• 3/4 cup sugar

• 2 tablespoons plus 1 teaspoon cornstarch

• Pinch of salt

• 6 large egg yolks

• 2 tablespoons unsalted butter, cut up

• 12 ounces vanilla wafers

• 5 ripe bananas, peeled and cut into 1/4-inch thick rounds

• 1 cup heavy cream

• 2 tablespoons confectioner's sugar

Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.

Whisk the sugar, cornstarch and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.

Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl. Layer the cookies, bananas and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.

Whip the cream and confectioners' sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.

Baked Eggs with Garden Vegetable Hash

What every boat owner should cook or have cooked in the morning for them.

• 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 1 small red bell pepper, cut into 1/2-inch dice
• 2 medium zucchini, cut into 1/4-inch thick half-moons
• 1 medium yellow onion, cut into 1/2-inch dice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 pound plum tomatoes, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 6 large eggs
• 1/4 cup grated Parmesan cheese

Position a rack in the center of the oven and preheat to 450°F. Lightly oil a large baking sheet or roasting pan.

Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic and thyme. Bake until the vegetables are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.

Spacing them evenly apart, break the eggs over the vegetables. Bake until the eggs are set, about 10 minutes. Sprinkle with the cheese and serve immediately.

Ingredients:

• 1 or 2 pats of butter or margarine
• 3 nice cloves of garlic minced (four for garlic lovers)
• Fresh parsley finely chopped
• 1 Fresh juicy lemon
• 1 can of chicken broth
• Salt and Pepper
• Filet of bluefish.

Directions:

REMOVE ALL THE RED MEAT FROM THE FILETS! (This is the stuff that gives bluefish a bad name) Rinse the filets in salted water and let drain on a paper towel.

Brown the garlic in the butter or margarine on top of the stove in a medium sized skillet or saucepan. Heat should be medium to high.

Salt and Pepper the fish filets to taste and place them in the skillet.

Add half the can of chicken broth.

Add the juice from the whole lemon (strain the juice to eliminate the pits)

Sprinkle the parsley on top of the fillets, cover and simmer for 3-4 minutes before turning.

Turn and Simmer the filets not more than 3-4 minutes and add the remaining chicken broth to taste when you turn the fillets.

Serve with Lucille’s Rice Pilaf and get ready to go to heaven.

Smells sooo good and tastes great. Mange! Mange!

I've been meaning to forward these very good recipes so that they might be published in the Chatter now that the fishing, clamming, etc. season has started. The first two were given to me by former members many years ago. The bluefish recipe is also an old recipe that is a favorite.

Mussels with garlic & oil {A la Jack Akeson}
1-2 cloves garlic-minced
1 sliced onion
1/4 cup or more parsley-cut up
1 stick butter
1/4 cup olive oil
Oregano-Salt & Pepper
Place mussels in large baking pan. Cover with garlic, onion, butter, oil, oregano, parsley, salt & pepper. Cover with foil & bake for about 30 minutes-approximately 375 degrees. Bake uncovered 20 minutes longer. The broth is delicious especially when sopped up with some great Italian bread.

Mussels in red sauce [A la Steve Ciaravello]
Sauté-
1 clove garlic minced
1 onion sliced
parsley coarsely chopped
in 1/4 cup olive oil until onion is soft. Add 1 large can tomato puree. Cook with cover 30 minutes. Add 1 tablespoon oregano, salt & pepper & 1/4 teaspoon crushed hot pepper [ add more if desired] Add mussels- Cook 20 minutes more.

Tomato Fish Fillets- Compliments of Annette Doris
About 2 lbs. fish fillets {especially blue fish fillets}
1/2 teaspoon thyme
1 can condensed cream of mushroom soup {10 &1/2 ozs.}
2 small tomatoes
2 tablespoons soft butter
Dill weed
Place fish in ungreased baking pan 13x9x2.Stir thyme into soup: pour over fish. Bake uncovered for 30 minutes.
Slice tomatoes: cut each slice in half & place on fish. Brush butter on tomatoes; sprinkle with dill weed. Bake 5 minutes longer or until fish flakes easily.
Enjoy!

A Recipe from Paul Cona

HERBED BLUEFISH PACKETS
The anchovy might sound unusual, but during cooking it almost completely dissolves and seasons the cooking liquid in a subtle way — much like the anchovy in a Caesar salad dressing. Make sure your grill is nice and clean before you cook the fish; little bits of stuck-on food can spring a leak in the foil packets and you’ll lose all the delicious juices.
Each packet serves two.

One 1-pound bluefish fillet, about 1 inch thick
1 good-size sprig fresh rosemary
2 sprigs fresh thyme or 1/4-teaspoon dried thyme
1/2 teaspoon kosher salt or coarse sea salt
Several grinds of black pepper from a mill
1/2 anchovy fillet (optional; increase the salt a little if you decide not to use the anchovy)
2 tablespoons extra virgin olive oil
Lemon wedges

Tear off a sheet of heavy-duty aluminum foil that is about four inches longer than the bluefish fillet. Center the fillet lengthwise over the foil.

Strip the leaves from the rosemary and thyme sprigs. Grind the rosemary, thyme, salt, anchovy and pepper in a mortar until the rosemary is crushed. Pour in the olive oil and grind for another minute or so. (If you don’t have a mortar and pestle, chop the herbs, anchovies and salt together until the herbs are finely chopped. Scrape the mixture into a small bowl and stir in the olive oil.) Pour the seasoned olive oil over the fillet. Bring the two long sides of the foil to meet over the fillet and make a 1/2-inch fold along the long ends of the foil. Continue making a series of small folds until the fillet is snuggly enclosed in foil. Fold the two short ends in the same way to make a neat little package. You can prepare the bluefish to this point up to several hours in advance. Refrigerate the fish until you’re ready to cook.

Prepare a charcoal fire or preheat a gas grill. Place the bluefish packets) over the hottest part of the coals and cook 12 minutes (adjust the time if your fillet is thicker or thinner than one inch). Remove the foil packet to a platter and cool two to three minutes before opening. Unwrap the fillet carefully — the packet will be filled with steam and hot cooking juices. Gently pull the foil from under the fillet, letting the juices drain onto the platter as you go. Serve hot.