Seafood Pasta, Memories of Capri

While travelling through Italy with some good friends, we headed south to Naples and then took the ferry to the Island of Capri. While there we tasted some Limoncello and had a memorable lunch of a rich red pasta sauce filled with seafood. Here is my recreation of that meal: Serves 4: 1 lb. bay scallops 1 lb. mussels 1 lb. large shrimp in the shell (you can vary your seafood and, if you would like, you can also add a firm white fish cut into chunks) 1 lg. can of peeled tomatoes in puree (I like to use the Cento San Marzano peeled) 1 head of garlic, clean and chop 3 bay leaves 1 c white wine 1 lg. lemon 1 bunch of fresh parsley 8 fresh basil leaves red pepper flakes salt Olive oil fresh pas

What to do with the Green Tomatoes (Tomatillos)

While working in Acapulco, Mexico, every Thursday the restaurants served Pozole for lunch. Everyone went to enjoy the food, camaraderie and singing. Here is a delicious recipe for Green Pozole with toppings: 8 oz. tomatillos, remove the paper skins, wash and cut into quarters 1 med. yellow or white onion, cut into chunks 4 cloves of garlic, smashed 1-2 jalapenos (this is personal taste) 2 lbs. boneless country pork ribs (you may substitute chicken) 32 oz. low sodium chicken broth 1 can of hominy, drain and run under water 1 T oregano 1 1/2 t cumin 1 bunch of cilantro, separate leaves from stems salt 1 T olive oil or other cooking oil 1 lg pot 1 dutch oven 1 blender or food processor Cook the

Sun Ripened Tomato Soup

There is nothing as good as fresh tomato soup. Very easy to make and so delicious. All you will need is: 1 stock pot or dutch oven 1 food processor or blender 2 onions, chopped 4 cloves of garlic, chopped 3 lbs. of tomatoes, washed and quartered (be sure they are nice and ripe) fresh basil (the amount you need will depend on personal taste) salt and pepper T olive oil or oil of your choice Begin by heating the oil in the pot over medium heat. Then add the onions, put the lid on and allow them to sweat but not brown) Once they are tender, remove the lid and add the garlic, saute for 1 minute. Then add the tomatoes and any of their juices Add about 1 t of salt, give it a good stir and then p

Cynthia's Creations has arrived in Sarasota!!

Cynthia's Creations is pleased to announce its arrival in Sarasota, Florida. After 15 wonderful years in Fort Worth, Texas, we have relocated to beautiful Sarasota and we look forward to providing healthy, gourmet meals to customers. Please feel free to check out our website and please do not hesitate to contact us if you need further information. Thank you for visiting cynthiascreations.com! Cynthia

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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