A Friday Friend equals a good cook....

Seafood and heavy cream. I'm in heaven!

(of course in heaven I can eat all that stuff and not gain any weight!, but here, I have to pace myself... I should start that pretty soon.... )

I have an unimaginative sounding blog name. I know it. But long ago, before there were such a thing as blogs, I e-mailed all my friends across the country and asked one simple question...."what's for supper?"
That was on a Friday. The rest is history.

Okay...maybe we're not quite HISTORY in the big scheme of things, but we laugh a lot and cook and have fun. Even if I'm the only one who knows them all. :~)

Last night, we went to Mitzi's (an original Friday Friend... I can't forsake the name) to play cards and have dinner.
One thing Mitzi is, is a GOOD cook. She was making "Seafood Augratin". So, I grabbed my camera out of my purse and she agreed, as a Friday friend, to cook for my blog!
After dinner, while we were playing cards, she let me peruse her recipe file.
Oh, my word!! I wrote down a few...are we in for a treat in the coming weeks. I cant' wait to try her recipes.

The cutest thing tho, was when Mattie, (Mitzi's two year old son) grabbed Uncle Rich's hand when Rich (my husband) gave him some more broccoli raisin salad. He was in ecstasy over those raisins and broccoli!

Truth be told, he wasn't overly fond of the Seafood Augratin.... but I was.

SEAFOOD AUGRATIN
4 ( 1 lbs each ) assorted seafood (shrimp, scallops, lobster, crab, etc)
1/4 lb butter
1 cup sliced mushrooms
1/2 cup white wine or sherry
2 Tbs flour
1 tsp salt
1/8 tsp white pepper
1 cup heavy cream
1/2 cup grated cheese--gruyere or swiss

Melt 6 tbls butter. Sauté seafood for 3 minutes.
Add the mushrooms, sauté 2 minutes more.
Add the wine, cook over low heat for about 5 minutes.
Mix the flour, salt, and pepper with the heavy cream and add to seafood, stirring until it reaches the boiling point.
Place in casserole dish and sprinkle with grated cheese and dot with remaining butter.
Cook at 400 degrees for 10 minutes.
Serve over rice.


Everything was assembled by the stove when I got there.


Sautéing the seafood.






Then Mitzi added the mushrooms

adding the heavy cream, etc.

Then Mitzi needed help holding that heavy pan, so one hand is mine and one is her's--just in case you think it's an "odd" look there. LOL

adding, stinky, but very good gruyere cheese.

Then to the hot oven at 400 degrees for 10 minutes, where it gets hot and thick and bubbly.... mmmmmm.....mmmmmm

To the table we go!


So Very Good!
Thanks to one of my original Friday Friends, Mitzi Storm.