ISBN 978-0-7788-0415-4 280 pages total 24 color photographs 7" x 10" Index$24.95 US / $24.95 CA / £16.95 UK Publication date: September 2012

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The Top 15 ClassicsVintage Tuna SaladMom’s Salmon SaladCaesar Salad Two WaysSalade NiçoiseNew England Clam ChowderManhattan Clam ChowderEast Coast Lobster RollsPan BagnatDiner Tuna MeltsHot Crab DipCrab Foo Yung with Soy GlazeSpaghetti with Clams Two WaysSalmon WiggleOld-Fashioned Tuna Noodle

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continued inside…

Susan Sampson

For salmon, tuna, shrimp,crab, lobster, oysters & more

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24 Rice and Grains

Shrimp, Pomegranate & Almond Quinoa

1 cup vegetable stock 250 mL1 cup water 250 mL1 cup quinoa, rinsed and drained 250 mL2 tbsp freshly squeezed lemon juice 30 mL2 tbsp extra virgin olive oil 30 mL1⁄2 tsp (approx.) salt 2 mL1⁄8 tsp freshly ground black pepper 0.5 mL1 can (4 oz/106 g) tiny shrimp, rinsed 1 and drained1 cup pomegranate arils (see Tips, left) 250 mL3⁄4 cup sliced almonds 175 mL1⁄2 cup sliced green onions, white and light 125 mL green parts1⁄2 cup chopped parsley leaves 125 mL

1. In a dry saucepan, over medium heat, toast quinoa, stirring for 5 minutes, until it smells nutty and no longer steams. Carefully add stock and water (the mixture will sputter). Once mixture comes to a full boil, reduce heat to medium-low, cover and simmer for 15 minutes, until quinoa is tender-fi rm and liquid is absorbed. Remove from heat, fl uff with a fork and set aside, uncovered, for 5 minutes. Transfer to a large serving bowl and set aside to cool to room temperature.

2. Meanwhile, in a small bowl, whisk together lemon juice, oil, salt and pepper. Add to cooled quinoa. Add shrimp, pomegranate, almonds, onions and parsley and mix gently. Add salt, to taste, if necessary.

3. Serve immediately or cover and refrigerate for up to 3 days.

TipsQuinoa is coated with saponin, a natural detergent found in many plants. It has a bitter taste and although it has usually been removed by the time you purchase it, it’s always a good idea to rinse quinoa well. Count on 1 cup (250 mL) of dry quinoa making about 33⁄4 cups of cooked quinoa.

Pomegranate arils are the fruit’s ruby red seeds. You should get more than enough from 1 pomegranate for this recipe. But you don’t have to mess with whole pomegranates; fresh arils are now available in specialty stores and some supermarkets. Avoid the frozen ones in this dish – they are too soft and soggy when thawed.

Healthy

Guest-worthy

Makes 4 to 6 servings

This looks so pretty and tastes so good. Who would think you were treating your body to a healthy whole grain?

VariationsSubstitute an equal quantity of tuna, salmon or lobster for the shrimp.

continued from back cover

24 Rice and Grains

Shrimp, Pomegranate & Almond Quinoa

1 cup vegetable stock 250 mL1 cup water 250 mL1 cup quinoa, rinsed and drained 250 mL2 tbsp freshly squeezed lemon juice 30 mL2 tbsp extra virgin olive oil 30 mL1⁄2 tsp (approx.) salt 2 mL1⁄8 tsp freshly ground black pepper 0.5 mL1 can (4 oz/106 g) tiny shrimp, rinsed 1 and drained1 cup pomegranate arils (see Tips, left) 250 mL3⁄4 cup sliced almonds 175 mL1⁄2 cup sliced green onions, white and light 125 mL green parts1⁄2 cup chopped parsley leaves 125 mL

1. In a dry saucepan, over medium heat, toast quinoa, stirring for 5 minutes, until it smells nutty and no longer steams. Carefully add stock and water (the mixture will sputter). Once mixture comes to a full boil, reduce heat to medium-low, cover and simmer for 15 minutes, until quinoa is tender-fi rm and liquid is absorbed. Remove from heat, fl uff with a fork and set aside, uncovered, for 5 minutes. Transfer to a large serving bowl and set aside to cool to room temperature.

2. Meanwhile, in a small bowl, whisk together lemon juice, oil, salt and pepper. Add to cooled quinoa. Add shrimp, pomegranate, almonds, onions and parsley and mix gently. Add salt, to taste, if necessary.

3. Serve immediately or cover and refrigerate for up to 3 days.

TipsQuinoa is coated with saponin, a natural detergent found in many plants. It has a bitter taste and although it has usually been removed by the time you purchase it, it’s always a good idea to rinse quinoa well. Count on 1 cup (250 mL) of dry quinoa making about 33⁄4 cups of cooked quinoa.

Pomegranate arils are the fruit’s ruby red seeds. You should get more than enough from 1 pomegranate for this recipe. But you don’t have to mess with whole pomegranates; fresh arils are now available in specialty stores and some supermarkets. Avoid the frozen ones in this dish – they are too soft and soggy when thawed.

Healthy

Guest-worthy

Makes 4 to 6 servings

This looks so pretty and tastes so good. Who would think you were treating your body to a healthy whole grain?

VariationsSubstitute an equal quantity of tuna, salmon or lobster for the shrimp.

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Pasta 2726 Pasta

Clam Carbonara

1 lb spaghetti 500 g8 oz pancetta, cut in 1⁄4-inch (0.5 cm) dice 250 g2 cloves garlic, minced 2 1⁄2 cup diced (1⁄8-inch /0.25 cm) green 125 mL bell pepper8 oz cremini mushrooms, sliced 250 g1⁄4 cup dry white wine 60 mL1 can (5 oz/142 g) baby clams, rinsed 1 and drained4 eggs 41⁄2 cup half-and-half cream (10%) 125 mL 1 cup freshly grated Parmesan cheese 250 mL (about 2 oz/60 g) Salt and freshly ground black pepper 1 tbsp fi nely chopped parsley leaves 15 mL

1. Cook spaghetti in a large pot of boiling, salted water over medium heat until tender to the bite (al dente), about 15 minutes. Drain pasta.

2. Meanwhile, in a 12-inch (30 cm) skillet over medium heat cook pancetta, stirring, until it starts to brown, about 5 minutes. Stir in garlic. Add bell pepper and mushrooms. Cook, stirring, until mushrooms release their liquid and start to brown, about 5 minutes. Stir in wine, scraping up brown bits from bottom of the skillet. Add pasta and toss briefl y until coated and hot. Add clams. Remove from heat.

3. In a bowl, whisk eggs. In a small pan over medium heat (or in a measuring cup on high power in the microwave) heat cream for about 1 minute, until scalded. Do not allow it to boil. Whisking constantly, gradually add cream to eggs. Whisk in Parmesan.

4. Add egg mixture to hot spaghetti and toss to coat evenly and thoroughly. Season to taste with salt and pepper.

5. Transfer to warm serving bowls. Sprinkle parsley over top and serve immediately.

TipsYou can use larger, meatier clams instead of the baby ones.

Pancetta is Italian bacon, sold in most supermarkets. You can buy it diced. You may substitute bacon, but drain off all but 1 tbsp (15 mL) of the grease after browning.

If you have concerns about your egg supply, be aware that the eggs in this recipe will coagulate in the hot skillet, which means they have reached the “safe zone” (160°F/71°C) where any salmonella, if present, will be killed. The eggs will curdle as they touch the bottom of the skillet. For a smoother result, toss the pasta and sauce with tongs for about 1 minute in the hot skillet.

Carbonara is basically spaghetti with bacon and eggs. No wonder it tastes so good. The addition of clams puts this luscious dish right over the top.

Fast

Makes 4 to 6 servings

VariationsSubstitute tuna, salmon, mackerel, shrimp or lobster for the clams.

Salmon Herb Agnolotti

2 cups ricotta cheese (1 lb/475 g tub) 500 mL1 large egg, lightly beaten 1 1 can (7.5 oz/213 g) salmon, drained, 1 deboned and broken into chunks1 clove garlic, minced (see Tips, left) 1 1⁄4 cup chopped parsley leaves 60 mL1 tbsp chopped basil leaves 15 mL1⁄2 tsp salt 2 mL1⁄4 tsp freshly ground black pepper 1 mL45 (approx.) round 31⁄4-inch (8 cm) 45 dumpling wrappers (about 11⁄3 lb/700 g)

1. Place a fi ne sieve over a bowl. Add ricotta and drain for 10 to 15 minutes. Set aside.

2. In a bowl, using a fork, lightly whisk egg. Gently squeeze excess moisture from the salmon and add it to the bowl. Add garlic, parsley, basil, salt, pepper and drained ricotta. Mix with a fork until well blended, but do not overmix so it becomes a paste.

3. Meanwhile, bring a large pot of salted water to boil over high heat.

4. Working in batches, place wrappers on a work surface. Place a small bowl of cold water alongside. Scoop about 2 tsp (10 mL) of fi lling onto the center of each wrapper. One at a time, dip your fi nger in water, moisten edges and fold wrapper over fi lling to create a half-moon. Press edges together to seal and pat gently to get rid of any air pockets. Place on prepared baking sheet. Repeat until all fi lling is used up.

5. When the water boils, reduce heat to medium or medium-low to maintain a gentle boil. Cook agnolotti in batches of 10 to 12. After adding to the pot, use a wooden spoon to nudge sticky ones off the bottom. Simmer for about 5 minutes, until they rise to the surface and the dough is cooked through. Using a slotted spoon, transfer to prepared baking sheets in a single layer. Serve immediately (see Tips, left).

TipsFor the fi nest minced garlic, push it through a press.

When making this recipe, it’s important to drain the ricotta; otherwise, the fi lling would be too wet.

You can make the fi lling a day ahead of when you want to use it; refrigerate in a small storage tub with a tight lid.

Don’t bother trying to make stuffed pasta, such as agnolotti, using fresh lasagna sheets from the supermarket; they are not thin or soft enough.

You can use these agnolotti warm or at room temperature, so don’t worry if they cool down a bit while you prepare a sauce. Alternatively, they can be refrigerated, but are not at their best once chilled. They tend to toughen and stick together.

VariationsMake giant ravioli with square wonton wrappers. Scoop fi lling into the center of one square, moisten the edges, top it with another square and press to seal.

Substitute an equal quantity of mackerel or fi nely chopped shrimp for the salmon.

Don’t have a pasta machine? You can make stuffed pasta using dumpling wrappers from the supermarket. Be traditional and top agnolotti with tomato sauce and Parmesan. Or simply toss them with browned butter, or olive oil and grated cheese. You can add them to soup, too.

Kid-friendly

Makes 4 servings