WILLIAM LEE CLAGGETT
It is with great sadness that we note the sudden death of Bill Claggett on February 3, 2012, loving husband of Heather Ann Claggett. This link (or the one on the left side of this page) will take you to his page.
http://threemealsaday.com/index.php/wclaggett2012/
Filed under: Recipes | 1 Comment »
Reflecting on an action-packed year of fun and adventure, we tried to come up with a theme for an upcoming anniversary. Neither of us shy away from mixing cuisines (hey just allow enough time between courses for your stomach to forget they don’t mix!) so we decided to cook a dish from each of the 4 places we had vacationed over the past year. He would be responsible for 2 and so would I. He got to choose what courses he wanted but I got first pick on the destinations (Relationships are all about compromise, right????). Here is the menu we ended up with (recipes to follow):
Her Appetiser from Italy: Swordfish Involtini with Couscous
His Soup from Boston: Shrimp and Corn Chowder
Her Main from Mexico: Mole Marinated Chicken Stuffed Chillies on Red and Yellow Pepper Sauces
His Dessert from Northern Ontario: Maple Sugar Pie with Vanilla Bean Ice Cream & Fresh Berries
Filed under: Food Travel, General, Menus, Recipes | 1 Comment »
This recipe comes from the culinary expertise of the Base Foods Officer at Canadian Forces Base Suffield … Master Warrant Officer John Robinson. He whipped this up for my Commander’s Christmas Reception and was the hit of the party … at least on the food side of things. It was not uncommon to see folks jealously guarding plates of the bruschetta. This recipe makes a large batch so adjust according to size of party.
For the Bruschetta, mix together 4 large ripe tomatoes, diced small, 1/2 large red onion, diced small, 1/3 cup EVOO, 2 limes freshly squeezed with zest, 1 lemon freshly squeezed with zest, 1/3 cup fresh parsley chopped, 1/2 bunch green onions, thinly sliced, minced garlic to taste and then adjust juice and oil as desired. Set aside.
With mushrooms of your choosing (like a chanterelle or oyster) sautee in EVOO until mushrooms soften and set aside. With thinly sliced prosciutto ham (1/4″ by 1″) sautee until crisp. Set aside.
Preheat oven to 400F. On a flat bread of your choosing, brush lightly with EVOO and then sprinkle freshly grated Parmesan cheese over the bread. Bake in oven for 5 minutes. Remove and add bruschetta evenly over bread. Then building like a pizza add: crumbled goat cheese, chopped mushrooms, ham, a mixture of red/orange/yellow peppers and black olives diced very small. Place bread back in oven and cook a further 5-10 minutes until goat cheese starts to melt.
Remove from oven. Cut into small squares or bite size chunks and then drizzle with a balsamic glaze vinegar (which can be bought at most stores).
Serve and enjoy!
Filed under: Recipes | 1 Comment »
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