Cooking for my Christopher's Haven Family

We all have families and extended families. One of my extended families is Christopher's Haven. It's an organization that my husband I have been involved with from it's very beginning about 10 years ago. It provides housing (actually a home) for children and their families while they are going through treatment for cancer at Massachusetts General Hospital in Boston.  We provide apartments right across the street from the hospital so these families that are going through so much can have a little home haven to return to each day.  It is an incredible family of doctors, medical staff, CH staff and volunteers, and of course, the beautiful families and their children

christophershaven.org For more information about 

Christopher's Haven 

go the our website, it is a great way to see what we do.

I have been given the great honor of Director of Events, actually, I just get to cook and cater anything they need. It's great fun and it fills my heart. Last night I cooked for a meeting about our big November fundraiser, our "Gala."  I like to be able to fortify everyone with sustenance for the incredible work they are about to venture into - event organization!  Last night we had Shrimp al Forno, Fresh Tomato Linguini, and Mustard Tarragon Grilled Asparagus, and they seemed to like it. Here is what I did for about 15 people.

Shrimp al Forno

6 lbs. of Colossal Shrimp 16/20, peeled and deveined, tails left on.

1/2 c. extra virgin olive oil
1/2 c. dry white wine
salt and pepper
12 T. unsalted butter at room temperature
1 bulb garlic, minced
1 c. Vidalia onion, very finely chopped
1/4 c. fresh parsley
1 T fresh rosemary, chopped
1/4 c. fresh basil
juice and zest from one lemon
2 egg yolks
1/4 - 1/2 t. cayenne pepper
1 1/2 c. panko bread flakes

Preheat oven to 450 degrees.

1) Butterfly shrimp and toss in a large bowl with olive oil, wine, and salt and pepper. Let sit for about an hour.

2) In a food processor mix remaining ingredients and blend.

3) Arrange shrimp butterflied side down, tails up, in shallow baking dishes. I recommend three separate dishes. Pour left over marinade over shrimp in dish.

4) Spread butter mixture over shrimp and bake in oven on top rack for about 15 minutes or until nicely browned and shrimp is cooked. Be careful not to over cook shrimp.

Serve with extra lemon wedges.

Fresh Tomato Linguini

5 lbs. fresh summer tomatoes, cut in large dice

1 large bunch fresh basil, leaves rough chopped
2 bunches scallions, white and green parts, sliced
1/2 c. good quality extra virgin olive oil
4 cloves garlic, finely chopped
1 lb. fresh mozzarella,  pearls or diced
1 lb. goat cheese, crumbled
1/2 c. parmesan, grated
1 T. lemon zest
2 T. lemon juice
salt and pepper

2 lbs. linguini

1) Combine all ingredients except linguini in a large bowl early in the day and let sit on counter until ready to cook linguini. Generously season with salt and pepper. This is the only "cooking" you will do for this sauce.  Make sure you taste test.

2) Cook linguini, drain and toss with sauce immediately. It may be set aside and served room temperature.

Cooks note: This is a summer recipe because only sweet, fresh summer tomatoes should be used. If you want to make it in the winter grape cherry tomatoes or Campari tomatoes can be used.

Also, you may want to have extra linguini on hand to add to the sauce if you think you may have big eaters!

Mustard Tarragon Grilled Asparagus

Marinade/Dressing:

1/2 c. extra virgin olive oil
1/4 c. grainy mustard
1/4 c. dijon mustard
zest and juice of one lemon
2 T. fresh tarragon, chopped
2 T. honey
salt and pepper

4 - 5 lbs. asparagus, woody ends trimmed

1) Mix Marinade/ Dressing with a whisk in a bowl.

2) In a large dish (a 9 X 13 works well) put asparagus and pour marinade over, mix gently to thoroughly coat. Let sit for at least an hour or up to six.

3) Light grill, gas or charcoal, on high heat.  Put half of asparagus on grill crosswise to grates to prevent it falling through. Let as much marinade drip off before cooking.  Cook for about 5 minutes rolling asparagus around frequently for even grill marks. Close the lid between turning and rolling.

4) Put asparagus back into dish and toss with marinade, now, dressing. Adjust seasoning and serve warm or at room temperature. May be made ahead of time.

How better to show family love than around a table of food!