Homemade Beet Pasta & SAVORA GIVEAWAY

This is a colorful pasta, made from roasted beets with a sweet aftertaste and a lovely bright color that marries best with cheese sauce and fresh herbs thats show off its beauty. Small beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.

Old-Fashioned Stuffed Baked Clams

This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.

Rustic Winter Cod Soup with Vegetables

I picked this recipe up on holiday in Main and was inspired to make my own version of it. I hope you enjoy making it for family and friends - it's superb for Sunday lunch.

Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.



Ingredients:

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 1 yellow onion, peeled and chopped
• 1/2 green sweet bell pepper, seeded and chopped
• 3 ribs celery, chopped
• 3 cloves garlic, peeled and crushed
• 3 Tbsp. tomato paste
• 1 1/4 cup chicken or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 Tbsp. whole basil leaves
• 1 Tbsp. whole thyme leaves
• 1 Tbsp. plus 1/2 tsp Tabasco
• 1/4 tsp freshly ground black pepper
• 1 tsp salt
• 4 green onions, chopped
• 1 1/2 pounds shrimp, peeled and uncooked
• cooked rice for serving

Directions:

Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.