Moo's Cream of Zucchini Soup

1 lb. zucchini, coarsely diced
2 T shallots or scallios, minced
1 clove garlic
2 T olive oil
1 tsp. curry powder
1/2 tsp salt
1/2 cup sour cream or plain yogurt
1 3/4 cups chicken or vegetable broth

Wash zucchini but do not peel. Dice coarsely. Mince shallots (or scallions). Heat olive oil in large sauce pan and add zucchini, shallots and garlic. Cover and simmer for about 10 minutes. Stir occasionally. Do not let vegetables brown. Put cooked vegetables into blender or food processor. Process then add the remaining ingredients and blend again. You can serve this soup hot or cold.

Kendra's Choco-Mocha Punch

Okay this may not be your ordinary punch, but it IS a delicious palate pleaser. It's like a frosty frappuchino.

1/2 gallon chocolate ice cream, softened
8 cups strong coffee, chilled
1 pint half and half
1 tsp almond extract
1/8 tsp salt
Very dark chocolate, grated on top
Ground cinnamon on top

You don't want to make this very far in advance as it will melt. However, if you have room in your freezer, chill the punch bowl. So about 15 minutes before you are ready to serve put softened ice cream in a large mixing bowl. Add about 3 cups of the cold coffee and mix until smooth.

When it's time to serve, put the ice cream mix in the punch bowl. Add half and half, extract, salt and the rest of the cold coffee. Stir then sprinkle the top with grated chocolate an cinnamon.

Moo's Stuffed Lettuce

This is a little recipe Moo created. It's simple and not very precise...on purpose. It's all about the combining of flavors. Experiment, enjoy. This is delicious palate pleaser.

Chicken thighs, boneless
Chicken broth
Curry powder
Sour cream (or yogurt)
mayonnaise
Flake coconut
Boston lettuce leaves, select the largest without tears
Chutney
Macadamia nuts

Cook boneless chicken thighs in chicken broth and curry powder. When done, allow to cool. Then chop up chicken and mix with sour cream (or yogurt) and mayonnaise and flake coconut. Roll this mixture in Boston lettuce leaves. I hold the rolls closed using toothpicks. In a small bowl, combine sour cream (or yogurt) and chopped chutney and coconut cream. In another bowl, combine chopped Macadamia nuts and toasted flake coconut. Pipe top of lettuce bundles with sour cream mix then dip into the chopped nuts/coconut mix.

Moo's Garlic Cream Salad Dressing

Here's a simple salad dressing that goes great with sliced cucumbers and onions. It's one of Moo's original palate pleasers.

Mix frozen lemonade concentrate with sour cream or plain yogurt. Season with salt, freshly ground pepper and crushed garlic cloves.

Moo's Exotic Chicken Salad

This is a very good salad that's easy to make and hard to resist. Moo wrote up this recipe to enable you to make as large a salad as you need to feed your family and guests.

Cooked chicken, diced
Celery, sliced
Water chestnuts, sliced
Seedless grapes, sliced in half
Slivered almonds
Mayonnaise
Curry powder
Soy sauce

Combine 2 parts diced, cooked chicken with 1 part sliced celery, 1 part sliced water chestnuts, 1 part seedless grapes (sliced in half) and 1 part slivered almonds. Mix in mayonnaise to create the consistency you prefer. Season with curry powder and soy sauce to taste. Mix well, mound on lettuce and surround with lichee fruit.

Moo's Cold Shrimp-Stuffed Avocado

There are about 2 1/2 feet of snow on the ground here in Maine, and I guess I'm sorta dreaming of the summer sun. Also my brother reports that it's 70 degrees in Southern California. So here's a little summer treat for him. In fact, you can enjoy this summer palate pleaser anytime.

3 large avocados
Juice of 1 lemon
1 pound cooked shrimp, coarsely chopped (But put 6 whole shrimp aside)
1 jalapeno chili, finely chopped
1 hard-boiled egg, chopped
2 dozen pitted black olives, coarsely chopped
Mayonnaise
Salt & pepper to taste
3 T coriander, minced

Carefully cut avocado in half. Remove pit and scoop out the avocado flesh. Keep the shell halves intact because you'll be refilling them and using them like little bowls. Put avocado in in a bowl, sprinkle with lemon juice (this will help keep avocado from turning brown). Mash avocado, then add chopped shrimp, jalapeno, egg, and olives. Mix. Add mayonnaise to the consistency and taste of your choice. Season with salt and pepper. Fill the 6 avocado shells equally. Sprinkle top with coriander and top each with a whole shrimp.

Moo's Thai Green Chicken Curry

Here's a simple Thai curry you'll love.

1 stock butter
8 T flour
1/4 cup green curry paste
3 1/2 cup milk
1 cup chicken broth
2 T soy sauce (low sodium)
2 tsp. coconut extract
1/2 bunch coriander, chopped
8 kefir lime leaves
Chopped chicken
Fresh mint, chopped
Fresh basil, chopped

Boil chicken. While chicken is cooling, you can create the curry: In large sauce pan, melt butter add flour to create roux. Slowly add green curry paste, milk, broth and bring to boil. Add soy sauce, coconut extract, lime leave and continue to cook for about 5 minutes. Stir regularly. Pick chicken off cooled carcass. Shred chicken to bite-size pieces and add to curry. Bring to boil and cook for about 3 minutes more. Garnish with fresh mint and basil. You can serve with additional condiments such as shredded coconut, chopped nuts, chutney, and lime pickle.

Moo's Tapioca Asparagus Soup

This is a simple recipe and very good. You'll get raves as a palate pleaser when you serve this. I mention using a Hot and Spicy seasoning (your choice) because it's up to you how much zip you want to give the soup and the flavor enhancement you're looking for. There are many spicy seasoning mixes on the market so experiment with different flavors. Enjoy!

1 1/2 T butter (vegans can use a non-dairy butter substitute like Earth Balance)
1 T flour
1 cup asparagus water (the water your fresh asparagus is cooked in or the juice in a can of asparagus spears)
1 quart chicken broth (you could use a vegetable broth for vegan version)
1/2 cup quick cooking tapioca
salt and pepper to taste (watch salt if you use canned asparagus)
Hot and Spicy seasoning (your choice)
asparagus spears for garnish

In a large sauce pan melt butter. Add flour to make roux. Cook over medium heat for about 3 minutes. Add asparagus water slowly. Simmer about 5 minutes. Then add broth. Add tapioca and cook, stirring for about 5 minutes or until the tapioca is cooked and soft. Add salt, pepper and hot/spicy seasoning. Prior to serving put a couple spears of cooked asparagus in the soup bowl and ladle soup over the spears.

Cracked Crab with Curry and Ginger Sauce

King Crab legs or Dungeness Crab, pick meat from shells
2 T olive oil
1 clove garlic, minced
2 slices fresh ginger
2 scallions, finely chopped
1/4 green pepper, finely chopped
2 heaping tsp. curry powder
1/2 tsp. salt
1 tsp. sugar
3 T sherry
2/3 cup chicken broth
1 T cornstarch
2 T water

Place wok over high heat, add oil. When oil is very hot, add garlic, ginger, scallion, green pepper. Stir fry for 30 seconds. Add crab meat and stir fry for 1 minute. Combine curry powder, salt, sugar and sherry. Pour the curry mixture over crab. Stir fry for 30 seconds more. Add chicken broth. Cook 5 minutes or less. Combine cornstarch and water in small dish. Stir into stir fry dish to help thicken slightly. Stir until smooth and thickened. Serve immediately.

Moo's Asian Crab Balls

This crab appetizer goes fast, so make enough. Also you'll probably find other good uses for this dipping sauce. This is a palate pleasing crab dish.

1 pound crab meat, mince
1 egg
2 T scallions, chopped
1/2 t. salt
1 t. sherry
1 t. fresh ginger, finely chopped
1 t. sesame oil
1 T cornstarch

Olive oil

Dipping Sauce
1 t. hot soy bean paste
1 T catsup
2 T Worcestershire sauce
1 T sugar
1 T soy sauce
1/2 T garlic, crushed
1 T fresh ginger, very finely chopped

Mix crab meat with all other ingredients. Form into bite-size balls. Deep fry or pan fry until slightly brown. Serve with dipping sauce.

Moo's Simple Stuffed Mushrooms

Want to whip up a palate pleasing appetizer in no time? Try these stuffed mushrooms.

1 pound fresh mushroom caps
1 small onion, finely chopped
4 T butter
1 T flour
1/2 cup cream
Juice of 1/2 lemon
Salt and pepper to taste
Parsley for garnish, finely chopped

Wash and dry mushrooms and remove stems. Chop up the stems and any poorly shaped caps. Saute the onion in butter, add chopped mushroom stems and lemon juice. Cook until softened (about 3 minutes). Add flour and stir until thick. Add cream, season with salt and pepper and cook until thickened again.

Preheat oven to 350 degrees. Fill mushroom caps and bake on a buttered or Teflon cookie sheet for 15 minutes. Sprinkle with finely chopped parsley and serve hot.

Moo's Favorite Green Chili Salsa

Salsa is a wonderful condiment and dip. Most recipes are fast and easy to make and so much better than anything you can buy. Moo liked to collect, invent and reinvent salsas. As a result I have a lot of recipes to offer in this category. I'll be sharing many of her palate pleasing salsas with upcoming posts.

6 tomatillos, husks discarded and fruit quartered
1 T Olive oil
5 green chile peppers, I like to roast and peel
2 cloves of garlic
1/2 ripe avocado, peeled and cut into large chunks
1/4 cup loosely packed cilantro leaves
1/2 to 1 t. salt (to taste)
1 cup sour cream
1 t. fresh lime juice

Place husked and quartered tomatillos in a skillet with olive oil and cook over low heat until softened (3-4 minutes). Transfer tomatillos to food processor. Add chilies, garlic and avocado. Blend until smooth. Add sour cream, cilantro and salt. Puree until smooth.

Moo's Quick Cracker Dumplings

This is a very quick and easy way to make dumplings. Excellent in soup or stewed vegetables, such as tomatoes. It's part of a palate pleasing comfort meal.

23 soda crackers or saltines, crushed
2 T flour, unsifted
1/2 t. baking powder
1 whole egg, beaten

Combine crackers, flour and baking powder. Crack egg into a small bowl so you can beat with a fork. Then add to the cracker mixture. Mix into a dough. Mold each dumpling with the help of a teaspoon, then drop into simmering chicken stock. Cook until done. It will float to the top.

Moo's Szechwan Lobster

It's lobster with a Szechwan flavor...of course it's delicious. This is Moo's version and she declared it a palate pleaser. I love boiled lobster right from the pot, but I have to say this is a very good dish. And easy to make.

1 two-pound live lobster
1 t. soy sauce
1 1/2 t. white vinegar
12 drops chili oil
1/2 t. minced garlic
1/4 t. salt
3 t. sherry
12 water chestnuts, cut in 1/2" pieces
3 T cloud ear fungi, soaked about 30 minutes to soften
20 peapods
1/4 cup scallions, minced
1/4 cup Olive Oil for stir frying

Select a pot large enough for boiling the lobster. Add water and salt water enough to simulate sea water. Bring to a boil, add lobster and cook for just 10 minutes. The lobster will not be completely cooked but enough so that removing meat from shell is easy. Allow lobster to cool enough that you can handle it. Remove all meat from the shell and cut into 1 1/2" pieces.

Wash and pull strings from peapods. In pot of boiling water, blanch peapods for just 15 seconds--until bright green. Set aside.

In a bowl, mix sauce ingredients together: soy sauce, vinegar, chili oil, garlic, salt and sherry. Heat oil in wok on high. Add lobster and water chestnuts. Stir fry about 3 minutes. Add cloud ears and scallions for about 30 seconds. Add sauce and cook another 15 seconds. Finally add peapods and cook another 15 seconds. If you like a thicker sauce, you can prepare a teaspoon of cornstarch with a little water and add to the dish. This will thicken dish slightly.

Moo's Coconut-Coriander Chutney

If you like chutney, you'll love this. Who'd have thought making a palate pleasing chutney would be so easy.

1 bunch coriander
2 medium onions, coarsely chopped
1 inch piece of ginger, peeled and coarsely chopped
1 fresh or canned chili (if fresh, you'll need to roast and peel off skin)
1 cup coconut
Juice of 1 lemon or lime
1/4 cup water

Trim leaves from coriander stalks and put them into blender with remaining ingredients. Blend and pour into serving bowl. You can make ahead and refrigerate, but I think it tastes best at room temperature.

Day Ahead Potatoes

Although you have to begin making this the day before, it is a fast and easy side dish. I guarantee your guests will love it. I give this 5 palate pleaser stars.

12 potatoes, peeled
1 pint whipping cream, unwhipped
salt, pepper and garlic powder to taste

Boil potatoes the day before your dinner. Refrigerate over night. This will firm the potatoes up a bit and make them easier to grate. So grate potatoes on the day of the party and lightly layer into a casserole seasoning throughout with salt and pepper and garlic powder. Drizzle whipping cream over the potatoes. Bake at 300 degrees for 1 hour. Serves 12

Moo's Chinese Noodle Custard

This is a good first course or side dish for any Asian dinner. It's light and not what most people expect when ordering Chinese. I prefer light (low sodium) soy sauce and organic chicken broth. If you want to avoid the chicken broth, try vegetable broth.

1 pkg fine noodles
4 eggs, whisked
1/2 t. salt
2 t. soy sauce
2 cups chicken broth
2 cups milk

Cook noodles until tender. Rinse and drain. Set oven to 325 degrees. Pour noodles into a 2 quart casserole. Whisk eggs well and add other ingredients. Pour over noodles and fold in. Set casserole into larger pan with some water and bake for about 1 hour and 15 minutes.

Moo's Indian Deviled Eggs

Between the curry and lemon pickle, I think you have to call these Indian deviled eggs, although Moo always called them Thai hard boiled eggs. However you wish to classify this dish, it sure is good. If you want something different with an Asian-Indian twist, I highly recommend these. They are a little messy for appetizers unless you use just a little bit of sauce or put the sauce on the side as a dip. Your guests will have a hard time resisting. The lemon pickle gives these deviled eggs a bit of a snap.

6 hard-boiled eggs
2 Tbls. coconut milk
1 tsp. coconut cream
1 tsp. coriander, chopped
1 tsp. curry powder
1 tsp. lemon pickle, finely chopped

Sauce
1 cup coconut milk
3 Tbls. flake coconut
1 small onion, peeled and chopped
1 canned green chili
Juice of ½ lemon
Pinch of chili powder
Salt to taste

When eggs cool, peel and cut in half lengthwise. Remove yolks and put in a bowl. Set egg white halves aside. Mash yolks; moisten with coconut milk and add coconut cream, chopped coriander, curry powder and chopped lemon pickle. Generously fill egg whites with the yolk mixture. To make the sauce, combine ingredients in blender and puree. Pour sauce over filled, hard-boiled eggs.

Spicy Szechwan Zucchini

Eat your veggies! Tired of the same old zucchini in a casserole or steamed zucchini? Here's a way to cook zucchini that spice up your life...or at least your vegetables. It's a palate pleaser in my book. Sometimes I substitute eggplant.

1 pound of zucchini
½ T fresh ginger, peeled and chopped
1 t garlic, chopped
1 T hot bean sauce
1 t. sugar
1 t. salt
½ cup chicken broth (or vegetable broth)
½ T wine vinegar
½ T sesame oil
1 T scallions, chopped
5 T olive oil

Wash zucchini but don't peel. Cut off tops and chop into bite-size pieces. Heat oil in wok to a medium heat. Stir fry zucchini until just soft. Scoop out onto paper towel and squeeze out excess oil by pressing with spatula. Put aside. In same oil, stir fry garlic, ginger and hot bean sauce for a few seconds, then add soy sauce, sugar, salt and broth. Bring to a boil, and add zucchini. Cook about a minute, until most of the sauce is absorbed into the vegetables. Add vinegar and sesame oil and continue to stir fry. Mix in chopped scallion and serve.

Dovell's Favorite Pink Velvet Soup

What a delightful cold soup for summer. Moo's beet borsch has always been my favorite; this one was my father's. It's fresh, it tastes good, it's like a delicious alternative to beet borsch. Yes, it's a palate pleaser.

1 onion, thinly sliced
1 8 oz. can diced beets
¼ cup catsup
1 T concentrated beef stock (such as Bovril) Vegetarians can easily substitute vegetable stock
1 cup sour cream
1 3 oz. package cream cheese

Mix ingredients in processor or blender. Blend thoroughly and chill. Serve in chilled bowls. Garnish with coriander or parsley, your choice.