Monday, February 13, 2012

The Frozen Side of Farm Life

Rhododendron leaves- curled up tightly-
bundle up.
     One look at the rhododendron leaves says it all without any words.  A true sign to be ready for cold - very, very, very cold - no thermometer or needed. 

     Buckets will be frozen, metal will sting, splashed water will freeze immediately on clothes.  The horse buckets will have progressively lower rings of ice as the horses had to break through the ice to drink.

So cold the buckets in the barn freeze.
 On with the chores.

First, a check on the kitties.  They have fallen in a partially frozen pond before and were rescued.  Hopefully, they don't have to make the same mistake over before they learn.

The magic of frozen water!

But, what could possibly be good about 6 AM on a dark, cold, 22 degree morning?  It makes 32 degrees feel downright balmy.

Today's recipe - company worthy, weeknight easy!

                                       Roasted Shrimp with Feta 5*
4 Tbs olive oil, divided
1 1/2 cups  medium-diced fennel
1 Tbs minced garlic ( 3 cloves)
1/4 cup dry white wine
1 (14 1/2 oz ) can diced tomatoes
2 tsp tomato paste
1 tsp dried oregano
1 Tbs Pernod
1  tsp kosher salt
1/2 tsp black pepper
1 1/4 lb(16 to 20 per pound) peeled shrimp with tails on
5 oz feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 Tbs minced fresh parsley
1 tsp grated lemon zest
2 lemons
 400 Oven
1. Heat 2 tbsp. olive oil in 10- or12-inch heavy ovenproof skillet over
medium-low heat.  Add the fennel and saute for 8 to 10 minutes, until the
fennel is tender.  Add the garlic and cook for 1 minute.  Add the wine and
bring to a boil, scraping up any browned bits.  Cook for 2 to 3 minutes,
until the liquid is reduced by half.  Add the tomatoes with the liquid, tomato paste, oregano, Pernot, salt, and pepper to the skillet.  Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
2. Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.  Sprinkle feta over shrimp. Combine bread crumbs, parsley, and lemon zest with the remaining 2 tbsp of olive oil and sprinkle over shrimp.
3. Bake for 15 minutes, until the shrimp are cooked and bread crumbs are golden brown.  Squeeze the juice of 1 lemon over the shrimp.
4. Serve with the remaining lemon cut into wedges.
 Adapted from (the always reliable) Ina Garten

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