Shrimp Cerviche at Chelsea's Kitchen

This was delightful after an 8 mile bicycle ride with friends along the canals. A mixture of jicama, cilantro, lime, lemon, green olives and fresh salsa with the marinated shrimp was refreshing. I downed a glass of water first, then dug into this with the homemade tortilla chips. Nothing like a food destination as the motivation for a bike ride.

We finished 20 miles with another stop at Corbins in Sunnyslope for more club soda and beers.

La Posada Hotel has a Sherried Shrimp with Capers. Recipe is on page 60 of Tastes & Treasures. Great recipe to impress guests as you ignite the sherry. Keep the guests in the kitchen to watch this one.

Strawberry Yogurt Pie

Good friends, Georgia and Tom Desmarais host great dinner parties with lively conversation. She created a fabulous Orzo with Shrimp and Scallops.

They like to spend time with their guests so this make-ahead dessert was perfect.

Strawberry Yogurt Pie
1 pint fresh strawberries
1 envelope Knox Unflavored Gelatin
1/2 cup sugar
2 eggs, separated
1/2 cup milk
1 cup (8 ounces) Strawberry yogurt
1 teaspoon lemon juice
4 drops red food coloring (optional)
1 Graham Cracker pie crust

In blender, puree enough strawberries to equal 3/4 cup, reserve remaining strawberries for garnish.
In medium saucepan, mix unflavored gelatin with 1/4 cup sugar, blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with reserved strawberries.

Serves 8

Elisabeth Ruffner, Guest Speaker

Elisabeth Ruffner, 2008 Historymaker, was the guest speaker at the Historical League meeting on April 5. She continues to inspire us with her efforts to preserve history and share it with others.

Elisabeth initiated the formation of Arizona Centennial committees for both Prescott and Yavapai County and serves as vice-chair of each. She gave her slide presentation entitled, "Yavapai: Mother of Counties, Cradle of Statehood". This is a State Centennial project for which she is seeking legacy and status as a Historian.
Photo shows Dinny Henze, Elisabeth and Kathleen Fischer.

Lunch is always popular prior to the meeting. Elisabeth and League members enjoyed Tomato, Mozarella and Basil Salad, Fresh Tossed Salad with Strawberries, Cabbage/Beet salad and so many more salads.


Betsy Davis made Berry Salad from Rancho de La Osa found in Tastes & Treasures cookbook.




Berry Fruit Salad with Mint Sugar page 118

1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries

Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.

Serves 8.

Cookbook at Moon Valley Country Club Ladies Luncheon

It was a great day for golf with cool breezes and sunny skies for the Moon Valley Ladies golf tournament. Deb Hester and Jeannine Moyle set up a lovely display of cookbooks and aprons to show the golfers during their luncheon and award ceremonies at the clubhouse.

The cookbook was well received. MVCC member Susan Crotty wearing the Carmen Miranda hat said she loves to cook and looks forward to making the great recipes.

Jana Bommersbach at AHS Museum

Mark this date on your calender for an interesting talk about this mysterious historical event in Phoenix.
April 24, 2010, 10:00 a.m. Jana Bommersbach, Author
The Trunk Murderess: Winnie Ruth Judd
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281. Free parking at the museum.

Free Admission.

One hot Phoenix night in 1931, Winnie Ruth Judd allegedly murdered her two girlfriends, stuffed them into a trunk, and took them by train to Los Angeles. Jana Bommersbach reinvestigates the twisted, bizarre murder case, uncovers evidence long hidden, and encourages Judd to break her life-long silence.

Free copy of book given to the first 25 guests. A flyer about this event can be found at http://www.arizonahistoricalsociety.org/UserFiles/PDF/news_events/Bommersbach_Tempe2.pdf.
For information, contact Megan Gately in the AHS Education Division -- Telephone: 480-929-0291 ext 137 Email: mgately@azhs.gov.

Seafood Tower

A trip to San Francisco calls for seafood and views of the bay. This time McCormick & Kuletos did a fantastic job with elegance and it was "Crab Month". Yummm. My choice was the Crab Tower with avocado, corn and sprouts.






The Cottage Place in Flagstaff has a different version with shrimp and scallops found on page 18 of Tastes & Treasures cookbook.

Seafood Tower
1 cup water
¼ cup Cilantro Lime vinaigrette (page 21)
1 teaspoon salt
4 large shrimp, peeled and deveined
2 scallops, cleaned
¼ cup Cilantro Lime Vinaigrette (page 21)
Tomato Caper Relish (page 20)
Horseradish Cream Sauce (page 20)
Bottled cocktail sauce
Avocado fans
Cilantro Lime vinaigrette (page 21)

Bring the water, ¼ cup vinaigrette and the salt to a boil in a small saucepan. Add the shrimp and scallops and reduce the heat to 170 degrees. Poach the shrimp and scallops for 5 minutes or until the shrimp turn pink. Remove from the heat. Add ice to the mixture to stop the cooking process and let stand for 4 minutes. Drain the shrimp and scallops and place in a large bowl. Add ¼ cup vinaigrette and toss to coat. Chill in the refrigerator.

Cut each scallop into three thin circles. Place two plastic tubes 2 inches in diameter and 3 inches tall on a place. Fill each tube half full with the relish and compact with a spoon handle. Arrange three scallop slices on the relish in each tube. Slide the tip of a metal spatula under each tube and place each on a chilled serving plate. Make a pool of the horseradish cream sauce around the tube. Drag a wooden pick through cocktail sauce and make a design in the horseradish cream sauce. Arrange the poached shrimp and avocado fans in the sauce. Drizzle some of the remaining vinaigrette around the edge of each plate. Remove the plastic tube by pressing down on the scallops with a spoon handle, while lifting each tube.
Serves 2

Sears Fine Food Restaurant in San Francisco

You could dine your way through San Francisco with all that it has to offer. The historical restaurants are my first choice and Sears Fine Food Restaurant is near Union Square. Established in 1938 it offers great food and very reasonable prices with antiques everywhere. We were seated in the basement with it's tiny white and black hexagonal tile so reminiscent of the 1930's. The place was filled with antiques and wonderful old photos.



History of Sears Fine Food from their website.
Hilbur and Ben Sears founded Sears in 1938 on the Block of Powell Street. Ben was a retired circus clown who used his wife's family recipe for Swedish Pancakes as the "star attraction" for his new venture. The word soon spread and people lined up to try these wonderful 18 little Swedish pancakes. Thus the legend began...

In the early 1950's the restaurant was sold to Mrs. Quita Brenner who kept the menu and the name. Originally it seated about 70 people and featured two pink Cadillac's that they outfitted with heaters to keep their customers warm while they waited to dine at the restaurant. In 1964 the restaurant moved to its present location at 439 Powell Street and Mrs Brenner, her son in law, Al Boyajian and later his son Lee ran the business. In December 2003 restaurant closed due in part to declining revenues after 09/11. They sought a buyer who might continue the business, loved by generations of San Franciscans and tourists from all over the world. They found that buyer in Man J. Kim, an experienced restaurateur and owner of the Lori's Diner restaurant.