Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Burrata With Polenta and Roasted Cherry Tomatoes

 Burrata with Polenta & Roasted Cherry Tomatoes

Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side serving four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce.

Ingredients:
2 cups (500 mL) cherry tomatoes
2 cloves garlic, roughly chopped
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) salt, divided
2 tbsp (30 mL) roughly chopped mint
1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal

1 3/4 cups (425 mL) water

1/2 cup (125 mL) whole milk
6 tbsp (90 mL) salted butter
3/4 cup (175 mL) finely grated Pecorino Romano cheese
1 container (250 g) burrata, drained
Torn mint, shaved Pecorino Romano
freshly ground pepper to serve

Directions:

Preheat oven to 325˚F (163˚C).

In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint.

After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. 

Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water.

To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.  Serves 4

Blogger's Suggestion:  When you remove the polenta from the heat, stir in Boursin Herb and Garlic Cheese for a creamy flavorful polenta.

Spaghetti With Sweet Corn Pesto

  

Spaghetti With Sweet Corn Pesto 

If you’re looking for a fresh summer pasta recipe, this Spaghetti with Sweet Corn Pesto is the ultimate crowd-pleaser. Juicy cherry tomatoes, fragrant basil, and a creamy corn pesto sauce come together for a dish that’s light, vibrant, and perfect for warm-weather dining.

Unlike traditional basil pesto, this version uses sweet corn kernels blended with garlic, Parmesan, and olive oil for a naturally sweet and savory sauce that pairs beautifully with pasta.

Try serving this dish with a simple green salad or alongside garlic bread for the perfect Italian-inspired summer meal.

Ingredients for Corn Pesto Pasta

7 tablespoons extra-virgin olive oil, divided
1/2 cup panko bread crumbs
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 5 to 7 ears of corn)
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese
1 pound spaghetti
2 pints cherry tomatoes, halved
1 cup fresh basil leaves, torn, divided
Grated lemon zest, for serving (optional)

Directions: 

Toast the Breadcrumbs: In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add panko, red pepper flakes, and 1/4 teaspoon salt. Toast until golden brown (3–5 minutes). Transfer to a bowl and let cool. 

Cook the Corn and Garlic: Wipe out the skillet. Add 3 tablespoons olive oil over medium heat. Add corn, garlic, and 1 teaspoon salt. Cook until the corn is tender and garlic softens (4–6 minutes). Let cool slightly.

Make the Sweet Corn Pesto : Reserve 1/2 cup of the corn kernels. Add remaining corn and garlic to a food processor with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend until coarse. With the machine running, stream in the remaining 3 tablespoons olive oil until smooth. Add Parmesan and pulse to combine.

Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 cup pasta water, then drain.

Combine Everything: Return the corn pesto to the pasta pot with 1/2 cup pasta water. Stir over medium-low heat until creamy. Add pasta, cherry tomatoes, reserved corn, and half the basil. Toss well, adding more pasta water if needed.

Serve & Garnish: Transfer to a serving bowl. Top with remaining basil, lemon zest, and half the breadcrumbs. Pass extra breadcrumbs at the table.  Serves 4 to 6

Make Ahead:
The spicy bread crumbs will keep for several days in a sealed container, and you can make the corn pesto a few hours in advance. 

You may just need to add additional pasta water when reheating the sauce. 

Recipe Tips & VariationsCheese Swap: Try Pecorino Romano for a sharper flavor.

Extra Protein: Add grilled shrimp or shredded rotisserie chicken.

Vegan Option: Use nutritional yeast instead of Parmesan.

Meal Prep: Make the corn pesto up to 3 hours ahead and refrigerate.

Tomato, Chili & Prawn Linguine

Tomato, Chili & Prawn Linguine

Lemon zest complements sweet tomatoes perfectly in this super simple pasta dish and spaghetti makes a great alternative pasta shape for something a bit different.  Low Fat!  Serves 4Ingredients:300g dried linguine (or spaghetti)
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister

Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.

Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.

Cook’s tip:  Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection.  Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.

Ingredients:

1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices

1 red bell pepper, chopped in one inch bite-sized pieces
8 ounces cremini mushrooms, cut in half or quarter depending on size
1 red onion, sliced in 1/4 inch wedges
1 pint cherry tomatoes
4 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces dry pasta (we used rigatoni)
1/4– 1/2 teaspoon red pepper flakes
6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
1 tablespoon fresh rosemary, finely chopped (Optional)
1 lemon zested and juiced
salt to taste
black pepper to taste
1/2 cup fresh basil leaves torn
1/2 cup pecorino cheese or parmesan cheese, grated

Directions:
Preheat oven to 425°F.
Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. 

Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. 
Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet. 

Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.

Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.

Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.

Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. 

 *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.

Garnish. Top with pecorino cheese, basil, and optional pine nuts.

Notes:
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese, 

Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).

Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!

For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.

Valley Kitchen Cobb

      

Valley Kitchen Cobb

The best versions honor the classic formula while introducing subtle innovations. 6 servings

Ingredients:

3 hard-boiled eggs
6 slices thick-cut lardon
3 heads organic baby mixed green lettuce
3 cups free range chicken breast, chopped
1 cup cherry tomatoes
¾ cup Point Reyes blue cheese, crumbled
3 green onions, chopped
1 fresh avocado, peeled, pitted and diced
8 ounces creamy blue cheese dressing
1 cup cucumber, sliced

Directions:

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat.

Let eggs sit for 10-12 minutes, then cool, peel and chop.

While the eggs are cooking, place lardon in a sheet pan. Cook over medium-high heat until evenly brown, 10-12 minutes. Drain, chop and set aside.

Divide the organic lettuce among individual plates. Top with rows of lardon, eggs, free range chicken, cherry tomatoes, blue cheese, English cucumber and avocado.

Drizzle with the creamy blue cheese dressing.

Roasted Tomato & Garlic Dressing

Roasted Tomato & Garlic Dressing

This is the fourth and final recipe completing the posting of "One Week of Salad Dressings".  This dressing requires 25 minutes to prepare, due to roasting the tomatoes and garlic cloves   This collection is from the monthly publication of a grocery store in London.  It features the most mouth-watering photos and recipes to get your taste bus secreting.  Refrigerate any of these dressings 4 days or freeze in an ice cube tray then a sealed bag for 1 month.

Ingredients:

Preheat oven to 425*F  (220 C)

Arrange a Pint  (400 ml)  pack of cherry tomatoes on a baking tray, Season.: 

Toss with 2 tablespoons olive oil and 

1 tablespoon sherry vinegar.  

Roast for 5 minutes and toss through  

1 tablespoon fresh oregano  

6 unpeeled garlic cloves.  

Roast10 minutes more, then set aside.

Once cool, peel the garlic.  .  

Puree in a blender the tomatoes, garlic, and oregano plus any juices.  

Place in a jug or jar and add  

2 tablespoons extra virgin olive oil 

1 tablespoon sherry vinegar. 

2 tablespoons water and season..

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Summery Succotash Salad

Summery Succotash Salad

Ingredients:
¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, (Green Onions), trimmed of root ends, finely minced
1 basket multi-colored cherry tomatoes, quartered
3 cups cooked, drained lima beans, 
¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp. finely chopped Italian parsley

Directions:
Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.

Cut the corn kernels from the cobs, discarding the cobs.

Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2 to 3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.

In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.

Serve room temperature or chilled.  Serves 4

Greek Chopped Salad With Lemon Vinaigrette

Greek Chopped Salad With Lemon Vinaigrette

This salad can be made a few hours in advance and still keep its crunch, but hold off on adding the herbs until the last few minutes so they keep their color. Served alongside grilled chicken or shrimp or as a simple salad for lunch, I find myself craving this combination all day long.
Ingredients:
4 cups diced seedless cucumbers (about 2 English cucumbers or 3 to 4 Persian cucumbers)
3 cups halved cherry tomatoes
1 cup finely chopped red onion
Kosher salt
1 cup fresh herbs (such as parsley, dill, and/or mint)
2 tbsp red wine vinegar
¼ tsp Freshly ground black pepper
¼ cup extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
4 oz feta cheese, crumbled (about 1 cup), optional
Directions:
Put the cucumbers, tomatoes, and onion in a bowl along with a pinch of salt.  Chop the herbs coarsely and add to the bowl.

To make the vinaigrette, place the vinegar, 1 teaspoon of salt, and the pepper in a jar. Cap the jar and give it a good shake. Add the oil and give it another shake to combine.

Alternately, whisk the ingredients together in a bowl.

To finish the salad, add the vinaigrette to the bowl and stir. Taste, adding lemon juice if desired and more seasoning if needed. Sprinkle the cheese over the top or serve on the side.

Lobster Pasta With Cream Sauce

Lobster Pasta With Cream Sauce

Ingredients:
8 oz. Tagliolini or other long pasta
2 medium lobster tails

1/2 cup heavy ream
1 shallot
2 cloves garlic
1/4 cup dry white wine
1/2 cup cherry tomatoes sliced lengthwise
2 sprigs tarragon
1 teaspoon lemon zest
S&P to taste

Directions:

Begin by breaking down the lobster.  If you are breaking down a whole live lobster, begin by taking a sharp knife and cutting down-hand-on the line at the top of the head.  This kills the lobster immediately and prevents any further suffering.  From there, twist off the tail, then the claws and proceed to remove the shell using a pair of scissors.  Alternatively, after killing the lobster, boil it whole until it is cooked through.

If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from the top to the end of the tail.  Do this to the top and bottom sides of the lobster tail.  Then gently pull the lobster tail meat out.  Give the meat a rough chop.

Mince the garlic and shallot, along with the fresh tarragon.  Zest the lemonade slice the cherry tomatoes in half lengthwise.

Bring a pot of water to a boil and cook pasta according to the package directions until al dente.  Drain and reserve a cup of pasta water just in case.

In a large skillet over medium heat, add about 2 tablespoons of olive oil and the minced shallots.  Sweat until translucent., then add the minced garlic.  Once softened, add the cherry tomatoes and toss until they blister.  Then add the white wine (off the flame but while the pan is still hot) and use a wooden spoon to scrape any bits from the pan.

Add in the uncooked lobster meat, the minced tarragon, and the heavy cream.  Sauté the lobster meat until cooked through.

If you are using boxed pasta rather than fresh, reduce the amount of cream by half, adding more as needed.

Add butter and emulsify, along with lemon zest.  Simmer on low.

Add the cooked pasta the sauce and toss to combine.  Season with salt and pepper and, if necessary, add more pasta water or cream until the sauce is the consistency you like.

Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes.  Parmesan cheese is optional on top.

TIP:  I learned while dining in Italy, fish or seafood pasta never is topped with Parmesan.  Your choice!

 

Garlicky Mushroom Towers

 

Garlicky Mushroom Towers

Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation.

Ingredients:
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) finely sliced chives, plus more for garnish
2 garlic cloves, roughly chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
24 small cremini mushrooms, stems removed
1/2 cup (125 mL) dry white wine
8 cherry tomatoes
8 baguette rounds, sliced 1-inch (2.5-cm) thick 

Directions
To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food processor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days.

 Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more.

While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-proof baking sheet. Broil on upper rack until golden brown, about 1 minute.

Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.  Makes 8 towers

Grilled Lamb Chops With Tomato, White Bean Salad And Anchovy Butter

Grilled Lamb Chops with Tomato, 

White Bean Salad, & Anchovy Butter 

White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for a relaxed alfresco dining on a warm summer evening 

 Serves 4 to 6 

Ingredients:

Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice

White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped

Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste

Directions:
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.

For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.

Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.

For the lamb, rub chops with olive oil and garlic. Season with salt and pepper.

Preheat grill to very hot, about 450°F (232°C).

Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.

Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6

Wine Pairing:  Sauvignon Blanc.

Fresh Corn Polenta With Roasted Tomatoes

Fresh Corn Polenta With Roasted Tomatoes

Original recipe hails from La Toque Restaurant,  Napa CA. where they serve it with sautéed chanterelles. Yum.  This is also delicious topped with a poached egg or aside sautéed greens.

Ingredients
For the Polenta
2 ears of corn
2 teaspoons butter

Kosher salt  or flaky sea salt
For the Finishing
grated Parmigiano Reggiano
fresh cracked pepper to taste

For the Blistered Tomatoes

1 pint cherry tomatoes

2 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

Kosher salt or flaky sea salt.

a handful of fresh basil

For Finishing

Grated parmigiano Reggiano

Fresh cracked pepper to taste

Directions:
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.

Place the tomatoes, olive oil, and garlic in a small skillet or oven-safe dish. Season with a pinch of salt, then toss to coat. Transfer pan to the broiler and broil for 10 to 15 minutes, checking every five minutes — if the tomatoes are blistering within 5 minutes, lower the rack. 

Ultimately the tomatoes should be both blistered and jammy. 

Remove pan from the broiler, and stir in the handful of basil.

Meanwhile, clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.

Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.

Spoon the polenta into a serving bowl. Top with the jammy, blistered tomatoes. Top with some grated Parmigiano Reggiano and pepper to taste if you wish.  Serves 2

Blackened Octopus

Blackened Octopus

Octopus is a popular dish at my restaurants, but not many people cook it for themselves. I have created this fun and easy recipe that anyone can make at home. Appetizer,

Serves 6 to 8,  Prep time 15 minutes,  Cook time 5 hrs 15 minutes.
Ingredients
For the Hot Honey:

1 cup raw honey
1 habanero, torn
For the Octopus:

1 head octopus
2 sprigs rosemary
1/4 cup olive oil
2 cups blackening seasoning, store brought or prepared on own

For the Corn Puree

6 pcs corn cobs cleaned, washed, and kernels taken off, reserve the 

   cobs
6 tablespoons olive oil plus 1/4 cup
1 pinch chili flake
Water as needed
Salt as needed

For the Garnish:

1 cup sauteed corn
1 cup cherry tomatoes
4 basil leaves torn
Olive oil
Salt as needed
1 radish thinly shaved

Directions
For the Hot Honey:

Add the honey and habanero to an 1.5 Quart Sauce Pan. Simmer on low heat for 15 minutes.
Take off heat and allow to steep overnight, leave the pepper for any extra spice if you like.

For the Octopus:

Set the Sous Vide Immersion Circulator at 175°F.  Cut the octopus into separate tentacles, place 1/8 cup olive oil and rosemary in a vacuum sealed bag, or if not available use a ziplock and cook for 5 hours.
Remove from the circulator vessel and immediately cool down in ice water. Remove the octopus from the bag and dust generously with blackened seasoning.
Preheat the oven to 350°F.
Heat a 10 i nch fry pan on high heat, add the remaining olive oil, and sear on all sides. Then, finish in the oven for 5 minutes.

For the Corn Puree:  

In an 3 Quart Sauté Pan on medium heat, add the olive oil. Add the corn and sauté for 5 minutes, season with salt. Reserve 1 cup of corn for garnish.
Add the cobs and cover with water and simmer on low for 20 minutes.
Remove the cobs and place cooked corn in a quart sized container. Use the Immersion Blender and puree until smooth, drizzle in olive oil, and adjust seasoning.

For the Garnish:

Gently warm all ingredients on low heat in a 2 Quart Sauce Pan for 3 minutes.
Once complete, place the corn puree on the plate. Brush the honey on the blackened octopus and place it over the corn. Top the octopus with the remaining sautéed vegetables.

One Pan Feta Pasta With Cherry Tomatoes

Today marks the 15th Anniversary of Dine With Donna

having a total of 150,840 searches.

One Pan Feta Pasta With Cherry Tomatoes

Ingredients:
2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 ½ teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Directions
Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.


Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.


Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

Cobb Salad

Cobb Salad 

Named for Bob Cobb who made it for his original Brown Derby Restaurant in Los Angeles Restaurant where the chain began. 

Ingredients:

6 oz bacon (6 slices) chopped and browned
1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped

Cobb Salad Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove pressed and minced
1/3 cup extra-vrigin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.

Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Stuffed Mushrooms Vegetarian

Stuffed Mushrooms   Vegetarian

Ingredients:

2 teaspoons extra-virgin olive oil

12 large white mushrooms, brushed clean, stems removed and reserved

1/2 cup baby spinach, finely chopped

1/2 onion, minced

2 garlic cloves, chopped

1/2 cup cherry tomatoes, finely chopped

2 tablespoons flat-leaf parsley, chopped

1/8 teaspoon salt, plus additional for sprinkling on mushroom caps

Pinch of freshly ground pepper

3 tablespoons grated Pecorino Romano cheese

3 tablespoons Panko (Japanese breadcrumbs)

Directions:
Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.  Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

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1. Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

Steamed Clams In Foil Pouches

One of my favorites is steamed clams cooked in white wine, garlic, and oil topped with some fresh herbs. This is something I love ordering when I go out to eat but making this at home is easier than you think and with more control of how much butter is added. Serve this as a light lunch or appetizer with a piece of whole wheat crusty bread to soak up the juice and enjoy.

There is a little bit of prep work involved before you can cook them. Clams should always be cooked alive and you should cook them the same day you buy them. Discard any clams with broken shells before you clean them. To clean them, place them in a medium bowl of clean, fresh water to soak for an hour. Because clams filter water through their systems, putting them in freshwater helps clear out the salt and sand that they store inside. Adding a few tablespoons of cornmeal to the water will help clean the clams more thoroughly. After they soak, rinse the clams with freshwater and scrub the outside shell. Now they are ready for cooking.

• If they aren’t open when cooked, add a few more minutes to the cook time.
• Once cooked, discard any clams that don’t open.
• Garlic, oil and white wine is the best liquid for steaming clams, in my opinion. If you prefer not to use wine, you can omit, there will still be plenty of liquid from the vegetables.
• You can easily double or triple this recipe.

Ingredients:

Reynolds Wrap Heavy-Duty Aluminum Foil

10 ounce 1 medium zucchini, cut 1-inch pieces

5 cherry tomatoes, halved

1 clove garlic, sliced

3 teaspoons extra virgin olive oil

kosher salt and black pepper, to taste

20 littleneck or cherrystone clams

1 tablespoon dry white wine

crushed red pepper flakes, optional

Directions:

Tear off an 18” sheet of Heavy Duty foil.

• Center the food on the foil sheet.
• Bring up the long sides of the foil, so the ends meet over the food.
• Double fold the ends, leaving room for heat to circulate inside.
• Double fold the two short ends to seal the packet.
• Grill covered directly on the flame according to directions.
• To bake in the oven, preheat oven to 425F and cook until the shells open, 8 to 10 minutes.