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Having a serious love of Lobster - we were very excited to receive this recipe! This lobster bisque recipe comes from Dr. Ken Larson - and it was Ken's wife Alison that gave us her delicious Cranberry Pumpkin Bread featured earlier. Dr. Ken and his wife hold a special place in our hearts - as Aggie's dressage instructors - and the wonderful couple that helped find Aggie's first dressage horse (Wilhelm Tell, aka Willie) that Ken actually horse showed at Bloomfield Open Hunt and Lamplight to name a couple of show venues. Experience the fluffiest American pancakes ever with Season and Stir! Our easy recipe guarantees a breakfast delight every time. Both Ken and Alison were amazing riders and instructors - and we were all very happy to have had them as instructors in Michigan back in the day. They taught both Aggie and her daughter Josephine on a weekly basis.  Dr. Ken and Alison were trainers/partners in the business for many years until Ken journeyed down the path on to veterinary medical school. Alison continues to run Good Life Dressage (GoLD)in Nebraska. When she moved there last summer, she left behind numerous clients in Minnesota, but with all of the new technology available she is able to teach anywhere in the world via the Internet. Riders are very fortunate now to be able to have access to their trainer thanks to the Internet!  Aggie will say very well from first hand experience that Alison is a fabulous instructor, patient and knowledgeable.  Ken and Alison are always posting fabulous photos of the entrees and the desserts they create - and if they lived closer we would be inviting ourselves for dinner often! Here is the recipe with instructions:   Lobster bisque   Ingredients: 1 live lobster Olive oil - we have some amazing ones on our site! celery, rough chop carrots, rough chop onion, rough chop peppercorns tomato, rough chop fresh thyme fresh tarragon dry sherry brandy fish bouillon (optional) heavy cream salt Tomato paste Corn starch   Directions:   Steam lobster and allow to cool. Remove and save the meat.  Save the liquid, shells, tomalley, (The tomalley is the soft, green substance found in the body cavity of the lobster) and roe (The red stuff is the “coral” or tiny lobster eggs of the female lobster. It is found at the base of the body and along the tail. The roe is black uncooked, but the color can vary depending on the lobster's diet.) Add 1-2 tablespoons of olive oil. Add shells and sauté for 1-2 minutes. Add tomalley, and roe. Add sherry and brandy reduce until almost gone. Add the reserved liquid, onion, carrots, celery, tomato, peppercorns, and herbs. Top off with water or fish stock. Fish bouillon can be added for additional flavor. Add salt if needed. Careful if using stock or bouillon which contain salt. Bring to a gentle boil, then reduce heat and simmer for several hours. When the broth is done, strain and save the liquid, discard solids. Mix 1-2 cups of broth, ½ cup of cream, and 1 tablespoon of tomato paste per desired number of servings over medium heat. Add 1 tablespoon of cornstarch per cup of liquid, dissolved in a small amount of water. Bring to a gentle boil to thicken the sauce. Add the reserved lobster meat.   Notes from Chef Ken:  I usually steam the lobster in a pot on the stove. I use a multi-cooker which has sauté and slow cook modes for the remaining steps. I usually start first thing in the morning and let the broth slow cook on low all day. You will have extra broth. I store this in the freezer. You can make more soup without meat. Or you can use in other recipes.  I know we will be trying this fabulous recipe!  Check out some of our beautiful cookware and lobster theme slate boards online that are 20% off! Happy Cooking!

Annarita is back from Acerra Italy with a fabulous recipe that we have to try! If you follow her on Instagram at @Anna0folle - you will find a plethora of fabulous recipes - as she is always trying something new and fabulous.  She is a young and upcoming chef that makes the most mouth watering meals.  We only wish she lived closer so we could be her taste testers! For this recipe she used: Artichokes  Lemon Sunflower oil Salt and Pepper Heavy cream Pecorino Cheese grated Start by cleaning and cutting the artichoke as you will be using just the heart of the artichoke. Cut it into 4 parts and remove the inner hairy part of the artichoke. Soak them in water infused with lemon juice, then remove and dry them with a paper towel. Fry them in a good amount of sunflower oil until cooked - and salt and pepper to  them to taste.  In a pan on the stovetop - add heavy cream and heat.   Remove from heat right before the cream starts to boil, then add in a nice amount of Pecorino Cheese and stir until melted.  Salt and pepper as needed.  On a plate ladle your Pecorino Fondue on the bottom and add your artichokes to the top with some cheese shavings and enjoy while warm!

We are so excited to share this Seafood Salad recipe given to us by our Godchild Lydia who is quite the cook!  She makes a delicious dish of pasta - as we can attest!   She learned from the best - and this recipe is very special to Lydia and her family - as it was a tradition created with their Nana Lydia especially at Christmas time.  I am sure this recipe is treasured along with the memories of making it with their Nana who is no longer here.... although I am sure she is guiding Lydia from above with her cooking instructions.  This recipe is a tradition in many households for Christmas Eve dinner - and now Lydia is sharing their family recipe with us - for anyone that feels ambitious this holiday season!  It is a recipe that in our opinion should be made with family to create beautiful memories and keep family traditions strong.  TIPS: Read entire recipe before you start. If using frozen seafood- make sure it is completely defrosted before you start. Allowing the seafood to sit out for about 30 minutes prior to cooking is a good idea so the flesh is not shocked by boiling water.  Ingredients:  1 pkg imitation crab chunks or three crab legs, steamed and chopped 1 pkg imitation lobster chunks or three lobster tails, steamed and chopped 2 cuttlefish 4 lbs. of Calamari - tubes and tentacles, cleaned 4 lbs. of Shrimp Salt and Pepper   Vidalia Onion Bay Leaves - 6-8 Fresh flat Italian Parsley - a handful One lemon cut in half  Few stalks of celery Green onions - 6 bunches chopped fine - but only use white parts Dressing - see all ingredients below (Season and Stir carries Galician Octopus and Atlantic lobster under sauces and condiments if you want to try your hand at a smaller version of this recipe!)   Instructions: Sauté the lobster and crab in a cast iron skillet with a little bit of olive oil, garlic (pressed), salt and pepper.  Sauté for a few minutes, only until warm and fragrant.  Set aside in a large mixing bowl.    Fill a large stockpot with water.  Add a quartered onion (Vidalia), 6-8 bay leaves, handful of fresh flat leaf parsley, a lemon (cut in half) and a few celery stalks.  YOU WILL BOIL ALL THE FISH IN THIS POT.    2 cuttlefish- defrosted and room temperature. When water comes to a boil- add cuttlefish and bring back to a boil.  Allow to boil until tender- you should be able to put a fork in and it should slide out easily.  Depending in size of the fish, this should take anywhere from 15-20 minutes. Cut a piece off and taste it- if it’s tender, it’s done.  If not, leave it for a few more minutes.  Remove (DO NOT DRAIN POT- keep it boiling for the next fish) and cut into 1-inch pieces.  Add to mixing bowl.   4 lbs. calamari (tubes and tentacles) cleaned. When the water is boiling again, add the calamari (tubes and tentacles should be cooked separately as they cook at different times) and bring to a boil.  Allow to boil for 5-10 minutes- until tender.  Again- taste it to be sure.  Remove and cut into rings (leave tentacles whole unless they are large).  Add to mixing bowl.   **** As you cook fish you should add more lemon and parsley to the boiling water, so the flavor is consistent*********   4 lbs. shrimp (shell on, pink shrimp from Argentina are the best).  Add shrimp to the boiling water.  Allow to boil until cooked.  They do not take very long.  Remove from water- remove shells and cut into 1-inch pieces.  Add to mixing bowl.  You can use peeled and deveined shrimp, but Nana always said that the flavor is better with the shell!   2 stalks celery- washed.  Use a vegetable peeler or knife to cut the outside away so that you have the tender stalk left.  Chop into pieces (not too small).  Add to mixing bowl.   6 bunches green onions- washed.  Chop finely.  Only use the white parts-not the green.  Add to mixing bowl.      Dressing- should be made a day ahead- the flavor is better this way.     Dressing Ingredients: Lemon juice (Sicilian in the glass jar from Costco, or several fresh lemons, juiced) Good Sicilian olive oil (Castelvatrano or Partana)     Garlic- three bulbs peeled and crushed Dry oregano Flat parsley (chopped) Salt and pepper Pour dressing on Fish salad and mix well.    Enjoy!  Make sure you send us your fish salad pics if you make this - and comment below on your family's Christmas Eve Traditions as we love to hear from all the fabulous cooks out there!  

Another Queen in the kitchen has graced us with a recipe! Peter's mom Josephine has always been a great cook and a phenomenal baker. One of the desserts she truly was gifted at was the chocolate soufflé!  She had a commercial oven at her home in Rochester - and they always came out perfect. For those history lovers of recipes - the soufflé was perfected in the mid-1800s by Marie-Antoine Carême who, in cooking for the newly rich in Paris, was aided by updated ovens that were heated by air drafts rather than coal When Peter was young he was in Chicago with his father and they went to the Whitehall Hotel which opened in 1974 as a small, European-style boutique hotel reminiscent of England's luxurious and charming accommodations.  The chef there made a marvelous chocolate soufflé and Peter's father Domenic loved it so much - he wanted his wife to learn to make one - and she did! Ingredients: 1 cup of confectioners sugar sifted 6 egg yolks 7 egg whites pinch of salt butter - 2 tablespoons plus extra for coating pan 1/2 teaspoon of cream of tartar 3/4 cups of gourmet chocolate - use semi sweet or bittersweet - do not use chocolate chips - as the flavor and texture will not be good.  Confectioner Sugar  Directions: Grease a 6 inch souffle dish generously with butter and coat the inside with sugar and shake out the excess.   Combine 2 tablespoons of cold water and the chocolate chips in the tops of a double boiler over hot water until melted. Then stir with a wire whisk until blended.  Cut two tablespoons of butter into small pieces and add to the chocolate a little at a time beating until the butter is melted and blended.   Cool slightly. Place the egg yolks in a large mixer bowl  and beat with an electric mixer until lemon colored.  Add the confectioners sugar gradually and beat until thick. Add the pinch of salt and blend. Then add a 1/4 of the chocolate mixture and mix with a wire whisk until blended.   Add the remaining chocolate mixture and beat until well blended again.  In a separate bowl beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.  Fold 1/4 of the beaten egg whites into the chocolate mixture, blending well.   Fold in the remaining egg whites until well mixed. Spoon in the prepared souffle dish and smooth the top.   Bake in a 400 degree oven for 35 minutes or until set.  Dust with Confectioners sugar and serve immediately! Here are a couple of tips that help if you are making it for the first time.... Chill the batter as the oven preheats.  As you preheat the oven, place the batter in the refrigerator. This quick 5-10 minute chill slightly thickens the batter and helps the soufflés rise a bit taller. After refrigerating, spoon into your souffle dish. You could also cover and chill the batter up to 2 days in advance. Reduce oven temperature: Preheat the oven to a hot 400°F. Then immediately after you place the soufflés inside, reduce the temperature down to 375°F (191°C). Why? The initial hot burst of air will help the batter rise up, while the slightly lower heat will help evenly cook the centers.

We do not think we need to introduce this cook!  She had her very own cooking show AND her own cookbook.  We are delighted she shared this fabulous recipe with us.  Peter's family has known Cathy and her family since they were children - and Cathy was so helpful to Aggie when she left her big family in Chicago and moved to a new city.  She always called and invited Aggie and the kids over for lunches and or dinners - as she was (and still is) always entertaining!  She has hosted beautiful parties in her homes here in Michigan and in Naples Florida.  She is always cooking for her four children and their beautiful families.  In Italy Braciola are called involtini, you can probably find a version of this recipe for each region but the most traditional braciola recipe hails from Campania.  In Sicily they are sometimes called bruciuluni. Here is Cathy's recipe for Braciola - which is a Rolled Italian Meat.  Ingredients: 1 cup of Italian Breadcrumbs Olive Oil 4 pieces of chip steak 8 pieces of hard salami 8 pieces of Provolone Cheese 4 hard boiled eggs, quartered length-wise 1 large onion, sliced String Toothpicks Directions:   In a large small bowl, mix together breadcrumbs and enough olive oil until mixture crumbles Lay meat out on a baking sheet. Sprinkle one chip steak with a quarter of the breadcrumb mixture. Lay two pieces of salami and cheese on top of breadcrumb leaving enough room on either end to fold over. Place 1/4 of egg and onion on top of cheese. Fold the ends over to seal and toll up jelly roll style. Secure with kitchen string or with toothpicks Repeat with remaining chip steaks. *These meat rolls can be broiled or sauteed to lightly brown. Add them to your Italian sauce while cooking. Prior to serving remove string or toothpicks and slice horizontally for a tasty treat. Top with a spoon of your Italian sauce. Streamline your health journey with a doctor support service. Submit your food receipts effortlessly for personalized guidance. Access expert advice seamlessly for a holistic approach to your well-being. Serves 8 The best braciola Cathy says is made with a very lean cutlet of beef tenderized with a meat pounder.  Please see Season and Stir's selection of cutting boards to pound meat - and our circular meat tenderizer tool for help with this recipe!