One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Pork Chops With Peas, Radishes, and Mint

Pork Chops With Peas, Radishes and Mint

With its combination of peas, radishes, and mint, this dish encapsulates the flavors of spring. The pork chops are bathed in a sizzling spice butter and nestled among vegetables, which soak up the rich juices. Excerpted from her latest book. Melissa Clark’s philosophy of ease and enjoyment in the kitchen, and that means that you should swap in whatever vegetables you prefer when making these pork chops. She suggests broccoli, spinach, and new potatoes as options.
Ingredients:
4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
2 1/4 teaspoons kosher salt, divided
2 teaspoons aromatic spice blend (such as baharat) or garam masala
1/4 teaspoon black pepper, plus more to taste
4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
3 tablespoons unsalted butter, divided
1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
2 cups fresh or unthawed frozen English peas (from 1 [10-ounce] package)
1 cup thinly sliced radishes (about 4 ounces)
1/4 cup water
Cooked couscous (optional)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
1 teaspoon grated lemon zest (from 1 lemon)
Flaky sea salt

Directions:

1.  Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.

   Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.

   Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.

   Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)

   Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.  Serves 4

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Roasted Apple and Squash Soup

 

Roasted Apple and Squash Soup with Spiced Squash Seeds

The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.

Ingredients:
1 (2-pound) Red Kuri squash
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon fresh ginger, finely minced
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Spiced Squash Seeds, for garnish

Directions:
Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

•                                Spiced Squash Seeds

  Ingredients 
  ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
  1 tablespoons butter, melted
  ¼ teaspoon cinnamon
  ½ teaspoon freshly ground nutmeg
  1 teaspoon cracked black pepper
  ½ teaspoon ground ginger
  ¼ teaspoon allspice
  Directions
  Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.

  
  

Cafe de Paris Butter For Summer Steaks

Café de Paris Butter for Summer Steaks

The traditional Café de Paris butter is basically a compound butter—
a mix of butter, fresh aromatics like herbs, spices and lemon all rolled up then tucked into the fridge.
It’s delicious slathered on barbecued foods like fish and steak (see the Guide to Summer Steaks below).

Ingredients:
In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter,
at room temperature,
1 small shallot, finely chopped (about 3 tbsp/45 mL),
2 tbsp (30 mL) finely chopped fresh flat parsley,
2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves,
1 tsp (5 mL) Dijon mustard,
3 dashes Worcestershire sauce,
a generous pinch of curry powder and ground black pepper.
Directions:
Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well
for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds.
Makes 1 log for 6 steaks

Guide To Summer Steaks
Simply sprinkle coarse kosher salt and freshly ground black pepper
over beef steaks (brought to room temperature for about 1 hour) or
salmon steaks or thick slices of beefsteak tomatoes.

Preheat grill to medium-high. Barbecue until grill marks form and
steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-)  thick beef steaks for medium-rare or 

4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side. 

Serve topped with rounds of Café de Paris Butter.

Pesto Shrimp Risotto For One

 

Pesto Shrimp Risotto For One

Preparing a recipe for one usually leaves you with many leftover ingredients not often used in your daily meal preparation or ingredients with a short shelf life.  Well this recipe is different.

Ingredients:

1 tablespoon butter

1 shallot chopped

1/2 cup arborio rice

1/4 cup white wine or dry vermouth

2 cups chicken, seafood or vegetable stock, heated

4 gorgeous shrimp,  peeled  and deviled

3 tablespoons your favorite jarred pesto 

1 tablespoon sour cream

1 pinch salt and pepper

Directions:                                                                            

In a medium sized braiser or any high-sided pan, melt the butter and sauté the shallot for a couple of minutes or until translucent,  Stir in the rice and continue stirring to coat the grains.  Add the wine and stir as the alcohol evaporates.  Stir the rice continuously while adding stock by 1/4 cup increments,

When the rice has just a slight crunch and near done, add the shrimp.  Caution!  Shrimp over-cooked becomes tough.  When rice has finished cooking and is creamy add the pesto, sour cream, salt and white pepper.  Serve immediately.

Seafood Pasta is never eaten topped with Parmesan cheese.

Ricotta Meatballs With Arugula-Herb Salad

Ricotta Meatballs with Arugula‑Herb Salad

Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers)
Meatballs
1 1/4 cups (310 mL) full-fat traditional ricotta
1/2 cup (125 mL) grated Parmesan, plus more for serving
1/3 cup (80 mL) loosely packed parsley, finely chopped
1/3 cup (80 mL) finely chopped chives
1/3 cup (80 mL) loosely packed oregano leaves, finely chopped
2 tbsp (30 mL) finely grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) red pepper flakes
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) capers, drained, patted dry
2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
Fine sea salt to taste
1 large egg
1 large shallot, finely grated
1 lb (455 g) lean ground beef
1 1/2 tsp (7 mL) fine sea salt, divided
Salad
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Fine sea salt and freshly ground black pepper to taste
2 cups (500 mL) packed baby arugula
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) loosely packed mint leaves
1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped
Directions:
In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.

In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.

Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.

Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.

Preheat oven to 350°F (177°C).

Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.

While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.

To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.

Serves 4 (or 2 with leftovers)

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Salmon Fish Sticks With Prosciutto, Mushroom and Pesto Tartar Sauce

                                                   

Salmon Fish Sticks with Prosciutto

Mushrooms and Pesto Tartar SauceIn this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. Serves 4 to 6 as a main or 8 to 10 as an appetizer

Ingredients:
Pesto Tartar Sauce
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) fresh lemon juice
1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise
1/2 cup (125 mL) full-fat sour cream
3 tbsp (45 mL) stirred basil pesto (without cheese)
Salt and freshly ground pepper to taste
Fish Sticks
1 tbsp (15 mL) olive oil, plus more for brushing
1 tbsp (15 mL) unsalted butter
1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir
1 1/2 lbs (680 g) salmon fillet, cut from tail end, skin removed
16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
Directions:
For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.

For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.

Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.

Preheat oven to 400°F (204°C).

Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 1 1/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)

Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.

Serves 4 to 6 as a main or 8 to 10 as an appetizer

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!

 

Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4

Chicken Scarpariello

 

Chicken Scarpariello

This recipe is fast, easy and a delicious main dish.  I have three different versions on the blog.  The recipe from Flash Back was my first recipe used and still #1 as it has vegetables combined and is a complete one dish meal.  This recipe serves 2  Oh, and did I say scarpariello is Italian for shoemaker?  We say cobbler.  

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil

2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

1 pinch ground black pepper

Directions
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).    

Serves 2

Asparagus Salad With Snap Peas And Strawberries

Asparagus Salad With Snap Peas and Strawberries

This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.

Ingredients:

For the Vinaigrette: 

1 small shallot minced
2 fl oz apple cider vinegar
2 teaspoons raw honey
1 teaspoon stone-ground mustard
½ teaspoon salt
1 lemon both zest and juice
4-6 fl oz extra virgin olive oil

For the salad:

2 cups of torn croutons
2 cups of asparagus trimmed and chopped into 2 inch spears, blanched
1 cup snap peas trimmed, blanched
1 cups fresh strawberries sliced
½ cup feta cheese or goat cheese crumbled
6 cups salad greens
½ cup fresh mint leaves torn

Directions

For the vinaigrette:

In a jar or other tall container, combine all the ingredients except for the olive oil and mix until combined. Then, if using a whisk or an immersion blender, stream in the olive oil slowly, whisking constantly until the vinaigrette emulsifies.

For the salad:

Combine all the ingredients in a large bowl, add the dressing, and toss gently to coat all the ingredients. Top with more crumbled feta and strawberry slices.

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.

Creamy Polenta With Mushrooms

Creamy Polenta With Mushrooms, Sage, And Garlic

This Creamy Polenta with Wild Mushrooms, garlic, and sage is a life saver! A simple, easy meal that can be made in under 30 minutes.

Ingredients:
Creamy Polenta

4 cups veggie or chicken stock (or sub water with 1 tsp salt)
1 cup polenta (ground corn meal)
___1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
1–2 tablespoons olive oil or butter
Shallot

Salt and pepper to tasteShallot,  

Sauteed Mushrooms

3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
1–2 tablespoons oil or butter (a mix is nice)
1 shallot, diced
2–4 garlic cloves, rough chopped
2–3 tablespoons wine- totally optional(cooking sherry is nice- sherry wine, not sherry vinegar!)
1 tablespoon fresh sage (or sub rosemary or thyme)
finishing salt
Garnish- a drizzle of truffle oil ( optional- but worth it! )

Directions
Make the Polenta: 

Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.

Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.

When the polenta is tender and cooked through, add your choice of olive oil, or butter, cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.

Mushrooms: 

While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
Serve the mushrooms atop a bed of delicious creamy polenta.
Drizzle with Truffle oil if you like!

NOTES


I also love adding wilted baby spinach to this for extra nutrients. Feel free to add the spinach to the mushrroms towards the end, letting it gently wilt. So tasty!