Mediterranean Seafood Stew with Saffron, Fennel and Smoked Paprika
2.5 lb fresh grouper, cubed
4 dozen Manilla Clams, cleaned
3 lb. PEI Mussels, scrubbed and debearded
1 large fennel bulb, cleaned and sliced, with greens set aside
5 white potatoes, peeled and cubed
5 carrots, peeled and diced
5 celery stalks, peeled and diced
2 onions, peeled and diced
2 cloves garlic, minced
2 c white wine
28oz stewed tomatoes
16 oz fish stock
16 oz vegetable stock
1 tsp Garlic powder
1 Tbsp Spanish smoked paprika
1 lg pinch saffron
1 Tbsp chili powder
Sauté onions, celery and carrots in olive oil and a little salt until onions are clear and soft.. Add fennel, potatoes, garlic and garlic powder and let sweat.
Add wine, tomatoes, stock and spices. Simmer gently until vegetables are tender. Adjust seasoning as necessary.
About 20 minutes before serving, place fish in stew pot, and top with clams and mussels. Cover and let steam for another 10 minutes.
Ladle into bowls, being judicious about sharing the seafood equally, and offering plenty of broth. Serve with crusty bread.
Farro Salad with Roasted Vegetables, Pistachios, Cranberries, and Dijon Vinaigrette
1 acorn squash, peeled, deseeded and cut into small cubes
5 parsnips, peeled and cut into small cubes
1 cup cranberries
1 cup unshelled roasted pistachios
½ bunch parsley, minced
a few chives, minced
2 Tbsp good quality Dijon mustard
Cook farro as per package directions. Alternately, cook like brown rice- 1:2, rice:water, bringing to a boil and quickly lowering heat, covering, and steaming for about 45 minutes until fluffy. The faro will have a wonderfully chewy, toothsome texture.
Meanwhile, roast vegetables tossed with olive oil salt, pepper and any herbs of choice (sage, rosemary, etc), turning regularly, until browned and just tender.
Make vinaigrette by whisking together 1 part dijon, 1 part cider vinegar and 3 parts olive oil, with a little salt & pepper.
Toss cooked, drained farro with roasted vegetables & dressing, then with cranberries, pistachios, parsley & chives. Serve topped with a little arugula.
Rose & Lavender infused Fruit Parfait with Brown Sugar Crumble
2 containers of fresh raspberries
1 pineapple, peeled and cut into chucks, juice reserved
1 cup sour cream
¼ cup brown sugar
1 pt heavy whipping cream
1 Tbsp rum (optional)
1 cup sugar
1 cup water
1 tbsp lavender blossoms
1 Tbsp rose flower water (available at middle eastern markets)
Brown Sugar Crumble:
1 stick butter
1/3 c packed brown sugar
1.5 tsp vanilla extract
2 tsp rose flower water
1 c flour
3 Tbsp cornstarch
Make crumble: This recipe came from a failed shortbread recipe- oh well!
Preheat oven to 325
Combine butter, brown sugar, salt, 1 tsp vanilla and 1 tsp rose flower water in a food processor until a nice light fluffy past has formed. Add flour & cornstarch, pulse into a dough.
Spread thin on a small baking sheet, bake for 25 minutes or until lightly browned.
Remove, cool for just a few minutes, and pull up with a spatula, breaking into pieces along the way. Cool loosened from the pan.
Meanwhile, make Lavender syrup: boil water, sugar and lavender together until sugar has evaporated. Pour into a clean jar, unstrained, until ready for use. This can be made days in advance and refrigerated.
Mix sour cream with ¼ c brown sugar and about 2 Tbsp strained lavender syrup.
Pour a few Tbsp lavender syrup in pineapple with its juices, and a dash of rum, too.
Sprinkle rose flower water over raspberries
Whip heavy cream until peaks form. Add a ½ tsp vanilla and 1 tsp rose flower water
To plate, use glass bowls or goblets if possible, layering sour cream, pineapple, crumble, raspberries, whipped cream, and more crumble.