Cookin' with Carol recipes on NBC5 - February 2000

Garlic Shrimp with Sugar Snap Peas

Serves 4

2 Tbs. olive oil

4 cloves garlic, minced

1 lb. shrimp, peeled & deveined

1½ cups sugar snap peas

1 tsp. lemon zest

½ tsp. dried dillweed

Heat a large skillet over medium heat. Add garlic and cook 5-6 seconds---do not let burn. Add shrimp and cook 3-4 minutes, stirring occasionally, until shrimp is pink. Add sugar snap peas, lemon zest, and dillweed, and cook 30-60 seconds, until snap peas are tender-crisp. (Season with salt and pepper to taste, if desired.) Serve over rice.

(Air Date: February 5, 2000)

Tiramisu for Two

Serves 2

1/3 cup mascarpone cheese

1/3 cup non-dairy whipped topping

1/3 cup strong-brewed coffee

2 tsp. rum (optional)

2 tsp. orange liqueur (optional)

12 ladyfingers

½ tsp. cocoa powder

2 tsp. mini chocolate chips

wafer cookies for garnish

Combine mascarpone cheese and whipped topping, stirring gently until smooth, about 1 minute; reserve. Combine coffee, rum, and orange liqueur in a small bowl. Tear ladyfingers into bite-size pieces. For presentation, place half of the ladyfingers into the bottom of 2 martini or parfait glasses (divide half of the cookies evenly between the two glasses). Spoon 1½ tablespoons each of the coffee mixture over the ladyfingers. Spoon 3 tablespoons each of the mascarpone cheese mixture over the ladyfingers. Repeat the layers with remaining ladyfingers, coffee mixture, and mascarpone cheese mixture. Sprinkle cocoa powder and chocolate chips over the top of the desserts. Chill at least 30 minutes before serving. Garnish with wafer cookies.

Notes:

Find mascarpone cheese near the deli in your grocery. You can substitute cream cheese; soften before mixing. Find ladyfingers in the bakery section, sometimes near the angelfood cakes. These are made from a sponge cake batter, baked in slender oval shapes. You can substitute slices of white or yellow cake, or sponge cake. If necessary, many groceries are happy to special order products such as mascarpone cheese and ladyfingers.

(Air Date: February 12, 2000)

Pan-Seared Peppercorn Tuna Steaks

Serves 4

4 tuna steaks, ¾" thick

2 Tbs. lemon juice

1 Tbs. olive oil

2 tsp. coarsely ground black pepper

2 tsp. coarsely ground pink peppercorns

¼ tsp. salt

Brush tuna steaks on both sides with lemon juice, then olive oil. Sprinkle each side of steaks with black pepper, pink peppercorns, and salt (use as much or as little of the pepper as desired). Preheat a large nonstick pan on medium heat. Cook tuna for 4-5 minutes per side, until the desired degree of doneness is reached. Serve with sliced tomatoes and gourmet mixed lettuce greens.

Notes:

Pink peppercorns are small and round like regular peppercorns, but they come from a different plant family---a rose plant to be exact---not a peppercorn at all! These dried berries have a pungent peppery flavor and a brilliant red color---great for a show-stopping dish! Find these in some grocery spice sections and most gourmet shops.

Tuna, like beef, can be cooked to a medium stage doneness (pink in the center), if desired. To determine doneness, read the temperature with an instant-read thermometer (or cut into the center for visual reference). For medium-rare to medium cooked tuna, the internal temperature will range from 120° F to 135° F. For well done, cook to 137° F. Do not overcook or the tuna will be dry. If you let the tuna rest 2-3 minutes before serving, the internal temperature will rise a few degrees from residual heat and the color will even out in the center.

(Air Date: February 19, 2000)

Gourmet Portobello Mushroom Pizzas

Serves 4

4 portobello mushrooms

¼ cup Italian salad dressing

1 cup spaghetti sauce

1 cup shredded mozzarella cheese

½ cup sliced bell peppers (any color)

4 canned artichoke hearts, quartered

½ cup diced Canadian bacon

¼ cup sliced black olives

Preheat oven to 400° F. Trim stems off mushrooms. Using a knife, cut a few slits into the top of the mushroom caps (being careful not to cut through the mushrooms). This will help the salad dressing absorb into the mushroom. Brush each side of the mushrooms with the Italian salad dressing. You can let the mushroom marinate up to 1 hour in the refrigerator (or bake right away). Place mushrooms, stem-side-up, on a baking sheet and bake for 8-10 minutes, or until mushrooms are tender. Remove pan from oven to a sturdy trivet. Leaving the mushrooms on the baking sheet (stem-side-up), spread ¼ cup of spaghetti sauce on each mushroom. Top each with ¼ cup mozzarella cheese. Arrange a few slices of bell pepper, 1 quartered artichoke heart, 2 tablespoons Canadian bacon, and 1 tablespoon black olives on a mushroom. Repeat with remaining toppings and mushroom caps. Bake at 400° F for 5-6 minutes, or until cheese is melted and vegetables are tender-crisp. Serve with a knife and a fork!

(Air Date: February 26, 2000)