The Postman Always Purls Twice (33 page)
Read The Postman Always Purls Twice Online
Authors: Anne Canadeo
Dear Friends,
I'm still not sure “the way to a man's heart is through his stomach.” And I don't think I'd admit it, even if I did believe it was true. (The old adage is certainly not very flattering to our male friends, is it?)
I do know that it's very satisfying to cook for someone you really care for, and enjoying a delicious, relaxing dinner with others is a wonderful way to end the day and nourish any relationship.
So, here is a favorite, easy recipe for Flounder Stuffed with Shrimp. Charles really loves it, and since you can set up the fish ahead and stick it in the refrigerator until it's time to cook, I make it for dinner parties, too.
Maggie
Serves 2â4
2 to 3 wide slices of flounder filletâabout 1
1
/
2
lbs.
(If the slices are narrow, you'll need more slices, about 4.)
8 to 9 medium to large shrimp, cleaned and deveined, tails removed
4 Tablespoons of flour, divided
4 Tablespoons of unsalted butter
4 Tablespoons of olive oil
1
/
2
cup fresh parsley, chopped
1
/
4
cup fresh dill, chopped
1 to 2 lemons
toothpicks
Preheat oven to 375 degrees.
Line a rimmed cookie sheet with parchment paper.
Rinse shrimp, pat dry. Spread 2 to 3 tablespoons white flour in a flat dish.
Heat 1 tablespoon butter with 1 to 2 tablespoons olive oil in a large, flat heavy skillet until butter is just foamy.
Lightly dredge shrimp in flour and place flat on one side in skillet, a few at a time. (Don't add too many shrimp to the pan at once, or pan will cool down and fish will release too much liquid.)
Cook shrimp on each side until they are white/opaque, but not cooked through. Set aside as they are done.
Spread 1 to 2 tablespoons of olive oil evenly on cookie sheet, or spray lightly with cooking spray.
Spread flounder slices flat on the cookie sheet, smooth side facing the pan.
Place 2 to 3 shrimp at the widest end of each slice and roll flounder around the shrimp, securing with toothpicks.
Line the flounder rolls up in pan, evenly spaced apart. Pat each very lightly with some flour.
Melt 1 to 2 tablespoons butter and drizzle over fish. Place pan on middle rack in the oven.
After 5 minutes, lower heat to 350 degrees.
Cook about 5 minutes more. Test for doneness with a sharp knife. Flounder should be flakey and cooked through, but not dry.
Remove from oven and squeeze fresh lemon over all the slices, then sprinkle some parsley and dill on top. Garnish with thin lemon slices and serve immediately.
Enjoy!
Dear All--
Rumors are still swirling around me. Comes with the territory of being semifamous, I guess. I decided to answer your top questions here, instead of holding a press conference : )
Yes--I did capture Alicia Littel, as she was fleeing town on a motor bike. After allegedly (pul-leeze . . .of course she did it) fatally poisoning Heath O'Hara and nearly fatally poisoning Nick Pullman. To give my good friend Lucy Binger credit, she did assist me.
No--I have absolutely no plans to move to the West Coast . . at this time. (Though an assistant director did tell me that I have “fabulous eyes.” Wasn't that sweet?)
Yes--I did bake some awesome cupcakes for our group the night Jennifer Todd visited Maggie's shop and knit with us. And yes, she did ask me for the recipe.
So I'm going to share it with all of you, right here. Don't blame me if these cupcakes make you famous, too.
XOXO Still Your Hometown Sweetheart
Suzanne
Recipe makes about 1 dozen
4 oz. semisweet chocolate
3
/
4
cup unsalted butter
1
1
/
2
cups sugar
3 eggs
1
/
4
cup milk
1 teaspoon vanilla
1
1
/
2
cups flour (or gluten-free flour with 1:1 substitution ratio)
Heat oven to 350 degrees.
Lightly spray cupcake pan with cooking spray. Prepare with paper cupcake liners.
Microwave chocolate and butter in a large bowl on high, 2 minutes or until butter is melted. Stir until chocolate is completely blended.
Add sugar and blend in.
In a separate bowl, beat eggs with milk and vanilla. Pour into chocolate mixture and stir until blended. Add flour and mix well.
Pour spoonfuls into cupcake liners about
1
/
2
to
2
/
3
full and place on middle rack of oven.
Bake 20 minutes and test doneness with a toothpick or sharp knife in the middle of a cupcake.
If not done, cook another 3 to 5 minutes. Cupcakes should be moist, dense, and chewy.
These cupcakes do not puff up a huge amount. They're more like brownie bites.
AUTHOR PHOTOGRAPH BY KATE VIBBERT
ANNE CANADEO
is the bestselling author of more than thirty books, including her popular Black Sheep Knitting Mystery series and the Cape Light series, written as Katherine Spencer. She lives in Northport, New York. You can contact her at
[email protected]
or visit her on
Facebook
.
FOR MORE ON THIS AUTHOR:
authors.simonandschuster.com/Anne-Canadeo
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Also in the Black Sheep Knitting Mystery Series by Anne Canadeo
A Dark and Stormy Knit
The Silence of the Llamas
Till Death Do Us Purl
While My Pretty One Knits
Knit, Purl, Die
A Stitch Before Dying
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