SOFT SPOT FOR CHEVRE

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

Phil and I influence each other’s gastronomic likes and dislikes. Before we met I wasn’t fond of sushi, couldn’t understand all the passion for guacamole, and twisted my nose at maple syrup. Now I’m addicted to sushi (with no intentions of rehab), I’ll eat guacamole any time, and I can’t imagine a blueberry pancake without the heavenly nectar drizzled on top.

Phil, on the other hand, wouldn’t touch a raw tomato, felt queasy around foie gras, and didn’t like the smell of goat cheese. Those days are over, which is great, because I didn’t want to skip this pasta, with creamy goat cheese enveloping cremini mushrooms and arugula. You can use any pasta shape you prefer, but pick a mild goat cheese that will quickly melt in the hot pasta.

CREMINI MUSHROOM PASTA WITH GOAT CHEESE AND ARUGULA
(adapted from The Essential New York Times Cookbook)
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1 pound spaghetti (or another shape of your choice)
2 pounds cremini mushrooms, thinly sliced
2 Tbs olive oil
1 Tbs butter
1 clove garlic, minced
salt and black pepper to taste
2-3 cups baby arugula
3/4 pound soft goat cheese, crumbled (room temperature)
freshly minced parsley

Bring a large pot of salted water to a boil, and cook the pasta until al dente. Heat the olive oil and butter on a non-stick skillet, add the garlic and saute for a couple of minutes. Add the sliced mushrooms, season lightly with salt and pepper. Cook the mushrooms until they release liquid and it almost completely evaporates. Reserve, keeping warm.

When the pasta’s ready, reserve about 1/2 cup of the cooking water, drain the pasta, return to the pot and add the cremini mushrooms, arugula, goat cheese, and parsley. Gently toss everything to wilt the arugula, add some of the pasta water to get a smooth consistency, adjust the seasoning, and serve.

(makes 4 substantial servings)

ENJOY!

to print the recipe, click here

Comments: If you don’t like goat cheese, then this pasta is not for you, just skip it, because the “flavor of the barnyard” (as Phil calls it) is pronounced in the sauce. The original recipe called for regular arugula, but instead I used baby arugula because the sharpness of the goat cheese pairs better with a milder green. If you want to tone it down even more then use baby spinach, or even Swiss chard, although you’ll have to saute it first. My other adaptation was to skip the 1/2 cup of olive oil that was intended as its “finishing touch.” Despite my love for olive oil, I’d never add 955 calories of fat to a pasta that’s perfectly fine without it. I am not a fat-o-phobe, but have my limits.

We like to go vegetarian one day during the week, and this is a great option if you’re trying to skip meat whether occasionally or permanently. It’s delicious!

Note to self: to make it even faster, saute the mushrooms in advance, and re-warm them right before adding to the pasta.

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23Feb2011

STIR-FRIED CHICKEN WITH CREAMED CORN

Posted in Poultry by sallybr

This recipe joins ingredients I’d never imagined together. Think about a Chinese stir-fry with an American Southwestern flair. Canned creamed corn might send me running in the opposite direction, but this recipe was described as “brilliant,” and with Mark Bittman backing it, I took the gastronomic leap of faith and went for it. What a great stir-fry concoction it is! It’ll be a regular in my nightly repertoire from now on. The combination of creamed corn and fresh corn kernels is the secret to success.

STIR-FRIED CHICKEN WITH CREAMED CORN
(from The Essential New York Times Cookbook)

1 pound boneless chicken breasts (or thighs), cut into small chunks
2 Tbs soy sauce
1 tsp Japanese sesame oil
1 Tbs white wine (or rice wine)
salt to taste
2 Tbs vegetable oil (I used grapeseed)
1 Tbs minced garlic
1 Tbs minced ginger
1/2 tsp red pepper flakes
1 can of creamed corn (15 oz)
1 cup corn kernels (I used roasted kernels, frozen)
chopped fresh cilantro

Mix the chicken with the soy sauce, the sesame oil, and wine. Season very lightly with salt. Keep at room temperature for 10 to 30 minutes (you can also do this step several hours in advance).

Heat the vegetable oil on a large skillet, when very hot, drain the chicken and add to the pan, without crowding (if necessary, do it in two batches). Let it cook undisturbed until the pieces get a nice golden brown color, then flip them around to cook the other side. The whole process will take less than 5 minutes, if your oil was hot enough to begin with. Turn the heat down, add the garlic, ginger, and red pepper flakes. Cook for a minute, add the creamed corn and corn kernels (no need to defrost if frozen). Cook stirring every once in a while until the dish is heated through, about 5 minutes. Sprinkle with cilantro right before serving, preferably over white rice.

ENJOY!

to print the recipe, click here

Comments: Most stir-fries finish with a liquid thickened by some type of starch – usually cornstarch or arrowroot. In this recipe the creamed corn provides all the texture and substance you’ll need. I made it, start to finish, in less than 30 minutes on a weeknight, but in the future I might marinate the chicken early in the morning and leave it in the fridge the whole day.

In the Summer, when corn is at its peak, I’ll use fresh kernels, but this time I grabbed the excellent frozen kernels at Trader Joe’s. The fact that they were roasted added even more flavor. The colors and the taste were like Spring on the plate. We are ready for it… 😉

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25Jan2011

SHRIMP AND FENNEL CASSEROLE

Posted in Seafood by sallybr

Cooking shrimp in the oven has its problems. It is easy to end up with the delicate meat all tight and dried up from the excessive heat, so I always use recipes that protect the shrimp with enough sauce and/or topping. This simple casserole is one of my favorites, adapted from a recipe by Molly Stevens published in a Fine Cooking issue years ago. Fennel, tomato and orange offer a nice base to cook the shrimp, and the layer of bread crumbs on top makes them simply irresistible. Trust me!

SHRIMP AND FENNEL CASSEROLE
(adapted from Molly Steven’s recipe)

4 Tbs. extra-virgin olive oil (divided, 2 Tbs + 2 Tbs)
1 medium size fennel bulb, finely diced
1 clove of garlic, minced
1/8 cup Triple Sec (or 1/4 cup dry, white wine)
zest of 1 medium orange
1 14-1/2-oz. can diced tomatoes, with their juices
salt and freshly ground black pepper to taste
1/2 cup Panko breadcrumbs
3 Tbs. chopped parsley
1 + 1/2 pounds large shrimp, peeled and deveined

Position a rack in the center of the oven and heat the oven to 425°F. Heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté until slightly softened and lightly browned. Add the garlic and sauté for 1 minute. Add the Triple Sec and orange zest and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Spread the tomato mixture in a baking dish that will hold the shrimp in a single layer.

Prepare the topping by mixing in a small bowl the breadcrumbs, parsley, remaining 2 Tbs olive oil, and salt and pepper to taste. Place the shrimp on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through – 12 to 15 minutes.

ENJOY!

to print the recipe, click here

Comments: If you want to make this recipe even easier for a weeknight, prepare the tomato/fennel base in advance and simply re-heat it before placing in the oven. It is important that the sauce is already warm when it goes in the oven, that helps coaching the shrimp into cooking evenly and remaining tender and juicy. While you heat the oven, make the topping, and dinner will be ready in less than 20 minutes. A side dish of pasta, rice, or just a hearty piece of bread with a salad will complement it perfectly.

I was hoping for leftovers to take to work the following day, but something went terribly right with this dinner. 😉

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22Dec2010

MISO-GRILLED SHRIMP

Posted in Seafood by sallybr

A simple recipe loaded with flavor! This was the main dish for one of our dinners last week, but it would be excellent as an appetizer course, or as part of a cocktail party. The original recipe, from Food and Wine magazine, suffered some adaptations to accommodate what we had available in the nano-kitchen. Our day had been so busy we could not conceive of the idea of stopping at the grocery store on our way home. No ginger? Use cilantro instead… 😉

MISO-GRILLED SHRIMP
(adapted from Food and Wine magazine)

1 pound of large shrimp, peeled
3 T lime juice
2 T yellow miso paste
2 T olive oil
1 cube frozen cilantro leaves (Dorot, or use 1 T fresh minced leaves)
1 + 1/2 tsp brown sugar

for dipping sauce (optional)
sour cream
Sriracha sauce

Mix all the ingredients for the marinade to make a thick paste. Thread the shrimp onto wooden or metal skewers, place in a tray with the marinade spread all over to coat them well. Let it stand for 10 minutes while you heat the grill.

Remove the shrimp from the marinade, add to the hot grill, cook for 5 minutes total, flipping them around midway through.

Mix sour cream with Sriracha sauce (or other hot sauce of your preference); make it as hot as you like, and drizzle over the shrimp or use it as a dipping sauce.

ENJOY!

to print the recipe, click here

Comments: Even though we’ve been in Los Angeles for almost 4 months, I still try to find stuff in a drawer, only to realize the item in question is 1,200 miles away. That is precisely what happened while attempting to make this recipe – my nice set of metal skewers did not make it to LA. Plan B was quickly put to work: I spread the shrimp all over the grill, working as quickly as possible. Voila‘: success!

The frozen cilantro thing… The first time I bought Dorot frozen cubes, I only did it because the tray of ginger looked impossibly cute, AND the store did not have fresh ginger for sale. I used it, and loved it. Later I tried the basil. Loved it too. Now, cilantro joined the party. I don’t like to cut too many corners in cooking, but these products are excellent.

Miso & Sriracha sauce… Don’t think you should only use miso for soups: it is also great in marinades, sauces, even salad dressings. I am always searching for new ways to use it, because I love its complex, funky-chic flavor. The dipping sauce with Sriracha – the best hot pepper sauce in the known universe – adds a fiery tone to the juicy shrimp. Adjust the amount of Sriracha to your liking. I confess to drizzling pure Sriracha on my shrimp – proving the point that, indeed, some like it hot... 😉

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11Dec2010

HOLIDAY DOUBLE-DECKER

Posted in Poultry, Side dishes, Veggies by sallybr

One post, two recipes… It’s the holiday spirit! 😉

A few years ago I began using the 7-6-5 method to cook pork tenderloin, with all varieties of rubs, glazes, and marinades. It’s a nice approach because once you memorize those numbers, you’ll have no need for the recipe, and you’ll always have perfectly cooked pork tenderloin.

Shortly thereafter it occurred to me that chicken breasts are so similar in fat content and overall texture, so why not “7-6-5 them?” Well, I’m happy to report that the idea was a success. Several times I’ve grilled chicken breasts with this technique, and it leaves meat tender, moist, and perfectly cooked.

7-6-5 GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
for the marinade (substitute any recipe you like):
1/4 cup olive oil
1 T red wine vinegar
1 T fresh orange juice
1 tsp dried thyme leaves
pinch of red pepper flakes
salt and pepper

Whisk the olive oil, vinegar and orange juice vigorously together into an emulsion. Add the dried thyme and red pepper flakes and whisk again. Place the chicken breasts in a bowl and pour the marinade over them, coating well. Cover and refrigerate for a couple of hours or overnight.

Remove the meat from the marinade, season with salt and pepper and place on a very hot grill, covered, for 7 minutes. Turn the meat over and continue grilling for 6 minutes. Without opening the grill, turn it off and let the meat stay inside for 5 minutes. Place the meat on a serving plate, tented with aluminum foil, let it rest for 5 minutes. Slice at an angle and serve.

ENJOY!

to print the recipe, click here

Comments: This is a basic method, with which you can use any marinade or rub you ‘re fond of. I like to start marinating the chicken early in the morning before leaving for work, so that dinner is a no-brainer: all it takes is 7-6-5 minutes, and a side dish or two. Like Brussels sprouts and roasted butternut squash!

Which brings me to the double-decker, Shredded Brussels sprouts. My husband insisted that a post solely devoted to Brussels sprouts would scare away most, if not all my readers! I am sure my readers are very loyal (fingers carefully crossed), but in fact this poor veggie ranks way low in any popularity contest. So, allow me to share with you a GREAT way to prepare Brussels sprouts, and I ‘ll bet that even the sprout haters in the audience will enjoy it…

LEMONY SHREDDED BRUSSELS SPROUTS
(adapted from Martha Stewart.com)

1-2 pounds of Brussels sprouts
2 T olive oil
2 T water
zest of 1 lemon
good squeeze of lemon juice
salt and pepper to taste

Thinly slice the Brussels sprouts with a knife or the slicing disk of your food processor. Heat the olive oil in a skillet until very hot, almost smoking. Add the sliced veggies, the water, season with salt and pepper and cook, stirring every once in a while until the sprouts become tender and develop a few brown spots. Add lemon zest, mix, and squeeze a little lemon juice all over and serve.

ENJOY!

to print the recipe, click here

Comments: Sometimes a different way of processing a vegetable will substantially improve its taste. Prepared this way, Brussels sprouts have a pleasant texture ( don’t overcook them!), and a bright, fresh flavor from the lemon juice. It’s perfect alongside roast chicken, pork, or a thick piece of grilled salmon.

Brussels sprouts are low in carbs, and loaded with vitamins A, C, thiamin, riboflavin, iron, magnesium, and fiber. They are good for you, so, give this recipe a try! 😉

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