May 2007 Meal

Cioppino - San Francisco-Style Seafood Stew

Cucumber Slices & Cherry Tomato Appetizers

with Boursin Cheese

Spinach, Strawberry & Hearts of Palm Salad

& Sourdough Bread

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

This month the Gourmet Club ventures into the seafood zone with cioppino, a rich seafood stew. We have listed some tips on finding the right seafood. The crab legs can be found at Jewel, usually on sale for $11-$13.00 per lb. The remaining fish can be obtained for a modest amount at Michael’s Fresh Foods on Rte 59 next to Sam’s Club. They have fresh shrimp (26-30 size) for $5.99 lb. They regularly carry clams, we found them at $.49 ea at Michael’s. Jewel doesn’t carry them, but can order them if you call ahead. Red snapper or halibut are both recommended. Host’s, prepare all the fish ahead of guest’s arrival and have the stew base prepared before they arrive so all you have to do it finish cooking the fish after the salad. Wine suggestions for this meal: Robert Mondavi Sauvignon Blanc or Beringer Pinot Grigio. Hosts should have lots of Panera sourdough bread available to eat with the Cioppino. Feel free to call any of the Planning Committee members for any questions you may have. This was Deb’s meal, so feel free to call her about the entrée. For the lemon ice cream pie—take the purchased lemon curd shortcut and enjoy!