Thursday, August 23, 2012

On the Table: Chicken with Herb-Roasted Tomatoes and Pan Sauce

While the days of Summer are starting to dwindle, the tastes of Summer are still very much alive.  And that especially holds true for fresh, vibrant tomatoes.  Enjoying this fruit in-season makes for delicious noshing, whether they're the star of a soup, salad, main course or served on their own, luscious lonesome--the way I most enjoyed eating the tomatoes from my grandparent's garden as a little girl.

And with this recipe for Chicken with Herb-Roasted Tomatoes and Pan Sauce from Bon Appetit, they become the star ingredient in a simple, but satisfying, dish that's perfect for both a quick weeknight meal and a leisurely weekend dinner.

The tastes of Summer were meant to be savored and this fresh and healthy dish gives you lots to love.

Happy Eating!

 



P.S. What tastes of Summer do you enjoy most?



Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients: 
1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided  
2 tablespoons herbes de Provence  
1 teaspoon kosher salt plus more  
Freshly ground black pepper  
1 tablespoon Worcestershire sauce  
1 pound skinless, boneless chicken breasts
1 small shallot, minced  
2 tablespoons red wine vinegar  
3 tablespoons flat-leaf parsley leaves

Method: 
Preheat oven to 450° F. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.  
Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 
Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 
Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.  Enjoy!
Recipe Courtesy of Bon Appetit
 
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Monday, March 21, 2011

Mussel-Artichoke Tart

Mussel-Artichoke Tart
Most people who know me know that Marcus Samuelsson is one of my favorite chefs.  Having had the pleasure of meeting and (briefly) cooking with him, as well as feasting on his signature cuisine, have all made for life-time memories that I'll cherish and provided great inspiration for me as a food lover.

After adding his latest cookbook, New American Table, to my cookbook collection, the first recipe I made was the Mussel-Artichoke Tart.  From the homemade buttery tart shell to the decadent mussels, and everything in between, it was love at first bite--and every bite thereafter.

The recipe comes together nicely, however you'll want to allow yourself ample time to allow the tart dough to chill (about an hour and a half total) before filling or baking. 

Get ready to add a new favorite to your repertoire! 

Happy Eating!


Mussel-Artichoke Tart
8 Servings (Makes One 10-inch Tart)

Ingredients:
2 tomatoes cut into quarters
5 tablespoons olive oil, plus more for the sheet pan
1/2 teaspoon crushed red pepper flakes
One 14-ounce can artichoke hearts cut into 1/4-inch thick slices
3 red onions, sliced
4 garlic cloves, chopped 
2 cups canned crushed tomatoes
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
2 poblano chiles, seeds and ribs removed and chopped
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buttery Tart Shell (see recipe below)
1 pound fresh buffalo mozzarella cut into 1/4-inch-thick slices (*you can replace the mozzarella with creamy goat cheese for an equally delicious tart)  
One 6 1/2-ounce can preserved mussels
4 basil leaves torn into small pieces
1 cup baby arugula

1. Preheat oven to 2oo degrees F.  

2. Place the quartered tomatoes on a lightly oiled sheet pan.  Drizzle with 2 tablespoons of the olive oil and sprinkle with the red pepper flakes.  Bake for 1 hour, or until the tomatoes are dried and wrinkled.  Set aside.  Increase the oven temperature to 450 degrees F.

3. To prepare the filling, heat 2 tablespoons of the olive oil in a large saute pan over high heat.  Add the artichokes and saute until golden brown and crispy, about 2 minutes on each side.  Remove the artichokes with a slotted spoon and transfer to paper towels to drain excess oil.

4. Using the same pan, add the remaining 1 tablespoon olive oil and heat over medium heat.  Add the onions and garlic and saute until onions are translucent, about 4 minutes.  Stir in the crushed tomatoes, sugar, oregano, and chiles.  Reduce the heat to low and simmer for 20 minutes, stirring occasionally.  Stir in the lemon juice, salt, and pepper and simmer until the filling begins to thicken, another 20 minutes.

5. To assemble the tart, spread the tomato mixture over the bottom of the prebaked tart shell.  Cover with a layer of mozzarella slices and arrange the artichokes and oven-dried tomatoes on top.  Bake until the mozzarella is golden and begins to bubble, about 20 minutes.  Remove from the oven.

6. Place the mussels on top of the tart and sprinkle with the basil and arugula.  Let sit for 5 minutes before cutting into wedges to serve.

Buttery Tart Shell
(Makes One 10-inch Tart Shell)

Ingredients:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 tablespoons ice water, or more as needed
1/4 cup freshly grated Parmesan cheese

1. To make the dough by hand, combine the flour, salt, and Parmesan in a large bowl.  Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse meal.  Add the water, stirring with a fork just until the dough starts to come together.  If necessary, add a little more water, about 1 teaspoon at a time.  To make the dough in a food processor, combine the flour and salt in the processor and pulse once or twice to mix.  Cut the butter into 1-inch pieces, scatter the pieces over the flour, and pulse just until the mixture resembles coarse meal.  Add the water, pulsing just until the dough starts to come together.  If necessary, add a little more water, about 1 teaspoon at a time.

2.  Turn the dough out onto a sheet of plastic wrap and shape it into a disk.  Wrap it in plastic and refrigerate for at least 1 hour hour before rolling.

3. On a lightly floured work surface, roll out the dough to a 12 1/2-inch round.  Fit the round into a 10-inch fluted tart pan with a removable bottom, being careful not to stretch the dough.  Trim the edges of the dough.  Refrigerate for 30 minutes before filling or baking.

4. Preheat the oven to 375 degrees F.  To prebake the tart shell, line the tart shell with parchment paper and fill it with dried beans, uncooked rice, or pie weights.  Bake for 15 minutes, then remove the parchment and weights.  Sprinkle with Parmesan cheese.  Bake for another 8 to 10 minutes, or until golden brown.  Let cool on a wire rack.
     

 
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Monday, March 7, 2016

Pasta Primavera

This past weekend looked and felt like Spring.  And as much as I endeavor to enjoy each season fully, I can't deny that it made me wish for winter to hurry along so that the milder, sun-kissed days could settle in for good.

The infectious nature went beyond the weather and drifted into my kitchen--and the result was my favorite rendition of Pasta Primavera ("Spring Pasta" in Italian).  My take abandons the typical cream-laden dish and instead serves up bountiful fresh, vibrant vegetables that stand deliciously on their own.  Accents of Italian dried herbs, sun dried tomatoes and Parmesan infuse extra decadence--and robust flavor--that makes for a dish you'll want to savor throughout Spring--and beyond.


This dish was a hit at my Spring Pop-Up Cooking School last year--and I trust you'll find it to be a welcomed addition to your spring eating repertoire.

Happy Eating!

Pasta Primavera
Ingredients:
1 lb. linguine (or pasta of choice)
3 garlic cloves, minced
1 onion, diced
1 tablespoon Herbs de Provence
1 bunch of asparagus tips
1 zucchini, sliced
1 yellow squash, sliced
3 carrots, peeled and chopped
1/3 cup sun dried tomatoes in oil, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 pint cherry tomatoes
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
Grated Parmesan, to taste

Method:
Heat olive oil over medium-high heat in a large skillet or saute pan.  Add onions to the pan and season lightly with salt and pepper.  Saute until they begin to soften and become translucent, about 4 minutes.  Add in garlic and herbs an saute for another minute.  Add in vegetables, except the cherry and sun dried tomatoes, and season lightly with a sprinkling of salt and pepper.  Cook until the vegetables begin to soften and become tender, about 7-10 minutesRemove mixture from pan and pour into a large bowl.  Stir in sun dried and cherry tomatoes and set aside.

Meanwhile, as the vegetables are cooking, bring a large pot of water to a boil and season liberally with salt.  Add in pasta to boiling, salted water and cook according to package instructions.  Drain pasta and reserve pasta water.

Pour pasta into bowl with vegetables and toss to combine, adding in reserved pasta water to moisten, as needed.  Taste for seasoning and garnish generously with Parmesan.  Serve and enjoy!    
Recipe adapted from Giada de Laurentiis 
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Thursday, August 11, 2016

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

Tomato season is finally here--and if that excites you as much as it does me, then you'll be happy to add a simple, but superbly fresh and delicious recipe to your Summer eats rotation.  Vibrant, roasted red peppers provide the perfect canvas for ripe cherry tomatoes, sweet basil, tangy goat cheese and other savory flavorings.

The tastes of Summer are on full display in this simple, yet scrumptious, salad.

Happy Eating!

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese
(Recipe adapted from Bon Appetit)
 
Ingredients:
  • 4 red bell peppers, halved, seeds and ribs removed
  • 6 oil-packed anchovy fillets, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2 tablespoons plus ⅓ cup olive oil
  • 1 pint cherry tomatoes, halved
Method:
  • Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

  • Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

  • Arrange bell peppers on a platter. Top with tomatoes, goat cheese, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
     
     

 


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Tuesday, July 29, 2014

Summer Corn Salad


Each season brings its bounty of good eats, and Summer is filled with more than its share of my favorites.  From stone fruits, to cool treats, to luscious tomatoes, sweet corn and more, there's just so much to relish.  And speaking of sweet corn, I finally slowed down long enough to make proper use of the fresh ears that had been hanging out in my refrigerator for the last week or so.  

Since I believe in letting stellar ingredients speak for themselves, I took a minimalist approach in bringing together an easy, yet vibrant, corn salad, complemented with juicy tomatoes, roasted okra, and fresh basil leaves for garnish.  Corn, tomatoes, okra and basil.  Sounds like a garden party in a bowl, no?  And, it tastes even better!  



So if you're like me and looking for a delicious way to get your Summer corn fix, then this salad is one you'll want to make, likely again and again.  Make it your own and use as much of the ingredients as you like--then enjoy! 

Happy Eating!

Summer Corn Salad

printable recipe

Ingredients:
Fresh ears of corn
Fresh okra
Plum tomatoes, chopped
Kosher salt
Freshly ground black pepper
Butter
Fresh basil 
Olive oil
Sherry Vinegar (optional, for finishing)

Method:
Preheat oven to 425 F.

Place okra on a baking sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.  Roast okra for 20-25 minutes in preheated oven.  Remove and set aside.

While okra is roasting, prepare the corn by removing the husks and silk, and then by carving off the kernels. (Cook's Tip: cut off one end of the corn ear to stabilize it and then stand it upright over a large kitchen towel or bowl to capture the kernels as you carve down the ear.)

In a large skillet, melt butter over a medium heat, toss in corn and saute until corn is softened slightly (about 8-10 minutes).  Season with salt and pepper to taste.

Add corn and okra to a serving bowl and toss to combine.  Add in tomatoes and garnish with fresh basil leaves.  Finish with additional seasoning to taste and a drizzle of sherry vinegar, if using.  Serve and enjoy!
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Monday, December 19, 2011

My "Presidential" Linguine and Meatballs


"Presidential" Linguine & Meatballs
One of my favorite recipes, and assuredly a favorite among friends and family, is my recipe for linguine and meatballs.  The homemade marinara, flavored with sweet onion, garlic, pepper flakes and a medley of herbs, creates a wonderful “bath” for my succulent turkey—yes turkey—meatballs that burst with the flavors of fennel seed and sundried tomatoes and the freshness of basil.

This recipe is so special because it oozes a comforting casualness, while still serving up decadence, and can be whipped up in almost no time at all.  I've served it to business colleagues with the same success as with long-time friends and family.  And it never fails to impress, to my delight.  In fact, I am so confident in this recipe’s ability to suit any occasion that, when once asked, I named it as the recipe that I would likely serve the President, if so given the honor.  When I later recounted this story to some friends one evening, they immediately piped up and said, “Hmmm, Presidential linguine and meatballs.”  And the name has stuck ever since! 

Happy Eating!

Presidential Linguine and Meatballs
This dish keeps on the light and healthy side of the beloved pasta and meatballs dish, without sacrificing any of the savory delight that you would expect.  The use of turkey for the meatballs and the incorporation of fresh and dried herbs make it both hearty and light in the same bite.

Ingredients:
¾ lb. linguine, fresh or dried
1.5 lbs. dark ground turkey
1 tablespoon of your favorite seasoning or spice blend
Salt                                                                                                                                         
½ teaspoon pepper
1 teaspoon fennel seed
¼ cup sundried tomatoes, chopped
¼ cup fresh basil leaves, rolled into a bundle and finely sliced
2 tablespoons of olive oil, plus a little extra for drizzling
28 oz. can of crushed tomatoes, preferably San Marzano
1 medium onion, diced
3 cloves of garlic, minced
½ teaspoon red pepper flakes
½ teaspoon each of dried thyme, rosemary, basil and oregano
Sprinkling of sugar
Several dashes of Worcestershire sauce

Preheat oven to 400° F.

In a large bowl, combine the turkey, seasoning blend, a light sprinkle of salt, fennel seeds, sundried tomatoes, fresh basil and a drizzle of olive oil.  Be careful not to overwork the meat while mixing.  Next, form golf ball sized meatballs from the mixture and place them on a baking sheet.
Once all the meatballs are formed, place them in the preheated oven and bake for 10-12 minutes.

Add the 2 tablespoons of olive oil to a large sauté pan or skillet and place over medium heat and preheat.  Add in the onions and cook for 4-5 minutes.  Stir in the garlic and red pepper flakes and cook for another 1-2 minutes or until the onions are translucent.  Pour in the crushed tomatoes, a sprinkling of salt, the pepper, each of the dried herbs, a sprinkling of sugar and the Worcestershire sauce and stir to combine.  Add in the meatballs, cover and simmer for about 20 minutes or until the sauce has thickened and reduced.  Stir occasionally.

While the sauce is simmering, bring a large pot of water to a boil.  Once it comes to a roaring boil, toss in a generous amount of salt (at least 2 tablespoons) and add in the pasta.  Cook the pasta according to the package directions and drain when done cooking.

Pour the drained pasta into a big serving bowl and top with the marinara and meatballs.  Toss to combine.  For an added finish, sprinkle with fresh basil and freshly grated Parmesan.  Serve and enjoy!
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Tuesday, July 21, 2020

Grilled Shrimp Lettuce Wraps


Frozen shrimp has always been a go-to staple in my freezer--and especially so during the quarantine, shelter-in-place, days of late.  Besides going from frozen to thawed within minutes, there is something comforting about knowing that you've got seafood virtually on-demand and waiting to be transformed into as many delicious iterations as your imagination can muster.

So this past Sunday, after a morning walk, followed by an online worship service, and re-watching Hamilton (squeal!), my mind went to what's for dinner.  And in keeping with my already low-key Sunday vibes, I decided to keep it simple.

What resulted was simple in preparation, indeed, in that I had all of the ingredients on hand in my fridge, but by no means simple in final wow-appeal and delicious-ness.  Translation: it. was. so. good.


Grilled shrimp (I grilled my shrimp on my indoor smokeless grill for extra ease), lettuce leaves to serve as the bed and wrap, piquant scallions, juicy grape tomatoes, hothouse cucumber slices, and a punchy lime vinaigrette, made for one good 'til the last bite creation.  The lightness of the dish (perfect for Summer) x the big flavors made this an instant favorite.  It's a gorgeous meal-in-one that can double as appetizers or a main course, depending on whether you're hungry or hangry. :)

Enjoy--and join me in finding delight in the simple pleasures of...

Happy Eating!

Grilled Shrimp Lettuce Wraps
Ingredients:
Shrimp, peeled and deveined
Kosher Salt
Freshly Ground Pepper
Old Bay Seasoning
Worcestershire Sauce
Tabasco
Olive Oil
Lettuce leaves (Boston or Bibb, recommended)
Grape tomatoes, halved
Scallions, chopped (white and green parts)
Hothouse cucumber, thinly sliced
Lime Vinaigrette (recipe follows)
Flaked sea salt for garnish (optional)

Method:
Place shrimp in a bowl and season to taste with salt, pepper, Old Bay, Worcestershire, Tabasco and oil; toss ingredients to combine. Grill shrimp until just done about 2 minutes or so per side. While shrimp is grilling, prepare vinaigrette.  Once done, remove shrimp and drizzle with some of the vinaigrette.  Toss to coat and set aside.

Arrange lettuce, tomatoes, scallions, cucumber and shrimp on a platter.  Place remaining vinaigrette in a dish/bowl and add to platter.  Garnish with a light sprinkle of flaked sea salt to finish, if using.  To assemble, place cucumber, tomatoes, shrimp and scallions on lettuce leaf.  Garnish with a drizzle of vinaigrette to finish--and enjoy!

Lime Vinaigrette
Ingredients:
Juice of 1 lime
Teaspoon of Dijon mustard   
1/2 teaspoon of honey
Kosher salt and ground pepper to taste
1 Tablespoon of Extra Virgin Olive Oil  

Method:
Whisk together lime juice, mustard, honey, salt and pepper.  Drizzle in oil and whisk until emulsified and fully incorporated. (Cook's Note: I like my vinaigrette with a good acidic punch so I typically use less oil than is standard.  Feel free to modify with more oil, as desired.  And you can also double the original recipe for more vinaigrette. Store remaining vinaigrette in an airtight container in the refrigerator for up to a week.) 

   

 
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Wednesday, April 18, 2012

Shine Supper Club: Orzo Pasta Salad with Grilled Shrimp and Vegetables

I truly love the fresh and delicious flavors that welcome Spring into our kitchens and cuisine.  Fresh herbs, summer squash, zucchini, cherry tomatoes and peppers are just a few of the many tastes that make their way front and center into my cooking during this time of the year.  And that's why I was so excited to join in with Yahoo Shine Supper Club's April theme for Spring Cleaning My Supper!  In fact, that's exactly what happened recently when I decided to make a delicious pasta tossed with grilled vegetables and shrimp. 

A favorite dish for healthy, lite and delicious noshing, that constitutes a meal-in-one, this recipe was the perfect wind-down to my busy weekend.  With little more effort than chopping some vegetables, aromatics, and herbs, grabbing some shrimp from the freezer for a quick defrost ( I like to keep these on hand for quick and easy meals, like this), whisking up my favorite vinaigrette, and boiling the pasta, I was ready to chow down in a matter of minutes rather than hours.  I was pleased to sit down to 'fast food' that wasn't an assault on my waistline and wouldn't leave me murmuring, "why did I just eat that?".

This recipe is simple, yet it offers the best of flavors we love, especially as the days become longer and lighter fare is in order.  It's pasta salad 'elevated' with the use of the often overlooked orzo variety that's frequently mistaken for rice at first glance.  Cooked to al dente perfection, then dressed with the vinaigrette to give it extra savory punch and finally tossed with the grilled vegetables and shrimp and garnished with fresh dill, this is one dish you'll want to keep close at hand for long days and busy nights.  It's also great for picnic and bbq fare when the weekend beckons us to enjoy dining al fresco.



By now, it's obvious that I'm a fan. And when it's this easy, quick, delicious--and perfect for Spring--there's no reason not to be.

So here's to Spring Cleaning Your Supper....and Happy Eating!

Orzo Pasta Salad with Grilled Shrimp and Vegetables

Ingredients: 
1 pound of orzo pasta
Bell peppers, chopped (recommended: red, orange or yellow)
Summer squash, sliced
Zucchini, sliced
Cherry tomatoes, halved
1 red onion, chopped
2-3 tablespoons fresh dill, finely chopped
Shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 recipe for champagne vinaigrette

Instructions:
Pre-heat grill (or grill pan)
Prepare vinaigrette and set aside 
Bring a large pot of water to a boil

Season vegetables, except for tomatoes, with salt and pepper and lightly coat with some of the vinaigrette.  Place on the pre-heated grill and grill until lightly cooked through, but still somewhat firm in texture.  Remove from grill and set aside.

Repeat with shrimp, seasoning and grilling until shrimp are light pink. (Be careful not to overcook!)

Season boiling water with salt and add in pasta.  Cook according to package instructions for al dente doneness.  Drain pasta and pour remaining vinaigrette onto warm pasta.  Add in the grilled vegetables, shrimp and tomatoes and toss to combine.  Finish with a garnish of fresh dill.

Serve warm, room temperature or chilled.  Enjoy!




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Tuesday, May 13, 2014

The Best Guacamole


If you've never tried your hand at homemade guacamole, today's post will give you just what you need to finally check it off your bucket list--and remove any excuses for doing otherwise.  How can I be so sure?  Because beyond the fulfillment of making it (or anything, really) from scratch, is the realization that it's truly quite easy to create amazing "guac". 

The essentials?  Buttery, ripened avocados. Fresh tomatoes. Onion. Garlic. Jalapeno. Cilantro. Salt. Freshly squeezed lime juice. 

  
Got it?  Then you're ready to make the freshest, most delicious, "they keep asking me to bring the 'guac'", guacamole you've ever tasted.  Within minutes of assembling your ingredients, you will have a creamy, decadent bite that's worthy of your favorite tortilla chips, atop chili or soups, slathered on toast, piled on tacos--or whatever your pleasure! 

Happy Eating!

The Best Guacamole

printable recipe

Ingredients:
3 softened, ripened avocados
2 roma tomatoes, diced with seeds removed
1 jalapeno, minced (remove seeds to reduce heat)
1-2 garlic cloves, minced
1/2 onion or medium shallot, finely diced
Juice of 1-2 limes
Kosher salt to taste
Bunch of cilantro, roughly chopped

Method:
Peel avocados, place in a medium bowl and roughly chop or mash.  Add in tomatoes, jalapeno, onion, garlic, lime juice and salt.  Mix to combine and taste for seasoning.  Sprinkle in cilantro and give a final stir to combine.  Enjoy!

 
 
 


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Sunday, June 24, 2012

Soup-er Delicious Gazpacho

Sometimes my inspiration for a dish comes from nothing other than a craving for certain flavors and foods.  And such was the case on a recent Sunday afternoon.  I began craving, without exaggeration, the flavors that combine beautifully to create gazpacho.  Fresh tomatoes, English cucumber, peppers, shallot, garlic, and an acidic tang with a hint of spice.  Gazpacho, right?  Well, that's where my cravings led me--and happily so.

Because that Sunday afternoon was the Sunday following a Saturday trip to the farmer's market, I had all of my ingredients on hand.  (This is nothing short of a true feat when it comes to impromptu cooking in my kitchen.)  I did improvise a bit, substituting the traditional red onion for the shallot in my pantry, but nothing was lost in translation.

What I was craving was fresh, flavorful and good-for-you scrumptious eating that celebrated the best of simple,  yet in-depth, tastes.  And going from craving to satisfaction in mere moments was a welcomed bonus.  This soup comes together as fast as you can grab and chop your vegetables, toss them in the blender or food processor, toss in your seasonings and puree away.

If you need any final convincing that this soup is not-to-be-missed, then consider that it's perfect for cooling down on hot days and works well as a meal-in-one (I like to pair it with toasted breadcrumbs or herbed pita bread), or as a soup course for your favorite Summer menu.

I'm raving over it because I enjoy it that much, and I'm sure you will, too.

Happy Eating!

Gazpacho
Ingredients:
2 lbs. Roma tomatoes, chopped 
1/2 English cucumber, peeled and chopped
1 bell pepper, seeded and chopped
2 medium shallots, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped (optional)
1/4 cup sherry vinegar
1/3 cup extra virgin olive oil
2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
2 tablespoons Worcestershire sauce
Juice of 1/2 lemon 
Fresh basil strips, for garnish

Method:
Place tomatoes, cucumber, pepper, shallots, jalapeno and garlic in a processor or blender and pulse to coarsely chop ingredients.  Add in vinegar, olive oil, Worcestershire, lemon juice, salt and pepper and continue processing until mixture is liquefied.  Add additional seasoning, to taste, as desired.  Chill, garnish with basil and enjoy!
Recipe adapted from Epicurious




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Wednesday, July 27, 2011

Summer On a Plate: Delicious Roasted Pepper Salad

Roasted Pepper Salad
I'm in love with the bright, fresh and delectable tastes of Summer.  And this roasted pepper salad screams Summer on a plate.  The beauty alone is enough to make you want to grab a fork and dive in, but the tastes are what will keep you coming back for more.

This simple, yet elegant, salad boasts of the wonderful sweetness of roasted peppers, fresh basil and grape tomatoes contrasted with the briny goodness of capers, seasonings and a light dressing of balsamic vinegar and extra virgin olive oil.


It's perfect as a light vegetarian meal or as an elegant side dish or appetizer course.  And it's a cinch to pull together, with little more fuss than turning on the broiler and gathering your ingredients.  So let the tastes of Summer come alive in your kitchen with this recipe...and Happy Eating!

Roasted Pepper Salad
Ingredients:
2 bell peppers
Fresh basil leaves, torn
1 tablespoon capers
1/4 cup grape tomatoes, halved
Salt and pepper, to taste
Drizzle of balsamic vinegar and extra virgin olive oil

Instructions:
Pre-heat broiler to high.
Place peppers on a lined baking sheet and place under pre-heated broiler.  Broil until the skin of the peppers is charred, about 15-20 minutes, rotating peppers occasionally to ensure all sides are charred.
Transfer roasted peppers to a bowl, cover with plastic wrap, and allow them to steam and cool for 15-20 minutes.  (This will make removing the skin a cinch.)  Peel the skin from the cooled peppers, remove the seeds and stem, and slice the peppers into thick strips.
Arrange the peppers on a plate and garnish with the basil, tomatoes, capers, vinegar, and olive oil.  Season to taste with salt and pepper and serve at room temperature or chilled.  Enjoy!


 
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Friday, March 5, 2021

Creole Jambalaya

When you’ve relished a dish since what seems like forever, having it “at the ready” in your kitchen is a treat worth celebrating—and sharing.  Cue my beloved Jambalaya that recently made its (long overdue) debut in my cooking chronicles. 

 


As a devoted foodie and home cook, I inevitably find myself recreating favorite dishes from my dining out forays.  From Lemon Thyme Bars, to Warm Goat Cheese Salad, to Roasted Branzino, and more, it keeps the memories--and good eats--deliciously alive.  Yet, somehow, Jambalaya never made the cut—until a couple of weekends ago, when I reserved a sun-kissed Sunday afternoon to keep the tradition going.  And considering the ease with which it came together, I’m banking that it'll be in rotation going forward. 

As someone who’s all about a bit of kick and spice in my dishes, Jambalaya has always delivered on this front.  Reminiscent of another favorite dish, Paella, it’s like a spicier Cajun or Creole cousin that hails from Louisiana cuisine.  And speaking of Cajun and Creole, I decided to make the tomato-based Creole version this time around.  Hearty spices, Andouille sausage, chicken and shrimp, rice, tomatoes (and tomato paste), aromatics, and other flavorings, made for a one-pot wonder that you can bring together within an hour.

If all of that speaks to you as it does to me, then you want this recipe in your repertoire.  Pair with a salad and some crusty bread (or not) for a well-rounded, delicious meal.  From the very first fork-full, I was reminded why it's been a favorite for so long and always induces...

Happy Eating!


Creole Jambalaya

Ingredients:

1 lb. Andouille sausage, sliced into rounds

1 lb. fresh or frozen shrimp

1 lb. skinless, boneless chicken breast, cut into chunks

1 1/2 cups long grain rice

1 can 14 oz. diced tomatoes

1 tablespoon tomato paste

1 onion, diced

2 bell peppers (I used green and red), diced

3 cloves of garlic, minced

2 tablespoons Cajun seasoning

½ teaspoon ground black pepper

1 teaspoon each of salt, dried thyme, oregano and hot sauce of choice

½ teaspoon of Cayenne (use less if desired)

2 teaspoons Worcestershire sauce

2 tablespoons olive or canola oil

3 cups chicken broth

Scallions and fresh parsley, chopped, to garnish

Cook’s note: Celery is traditionally included, however I didn’t have any on hand, so be sure to add if desired.

 

Method:

In a large dutch oven or pot, heat a tablespoon of oil over medium-high heat.  Season the sausage and chicken with 1 tablespoon of the Cajun seasoning.

 

Brown the sausage in the oil; remove and drain using a slotted spoon and set aside.  Add the remaining tablespoon of oil to the pot and cook the chicken until lightly browned.  Similarly remove, drain and set aside.

 

Sauté the onion and bell pepper until softened.  Add the garlic and cook for an additional 30 seconds to a minute.  Stir in the tomatoes and tomato paste and season with the salt, pepper, herbs, spices, Worcestershire and remaining tablespoon of Cajun seasoning. Cook for five minutes, stirring occasionally.

 

Add in the rice and chicken broth and bring the mixture to a boil, then reduce the heat to medium-low.  Cover and simmer for 20-25 minutes, until the liquid is absorbed and the rice is cooked fully, stirring occasionally.

 

Add the shrimp to the mixture, stir in gently and cover the pot with a lid. Allow to simmer, stirring occasionally, until the shrimp are cooked through (about 5-6 minutes, or slightly longer, if frozen) and pink in color, indicating doneness.

 

Taste and adjust seasonings, as needed, then remove from heat.  Serve with garnish of scallions and parsley—and enjoy!

 

Recipe adapted from Cafe Delites

 

 

 

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Saturday, January 15, 2011

Mussels in White Wine

Mussels in White Wine

On a night in several Sundays back, I whipped up a delicious bowl of mussels steamed in a white wine broth.  I love seafood of (almost) every variety.  And mussels have become a favorite in recent years.  I enjoy grilling them, adding them to savory tarts--and oh yes, steaming them in flavorful, bread-sopping broths.

This recipe combines such robust flavors as saffron, tomatoes, thyme and garlic (just to name a few).  All together, they create a spicy broth that serves as the perfect "bath" for the mussels--and makes for the perfect excuse to dip warm, crusty bread, which is a not-to-be-forgotten plus of making and enjoying this meal.

Versatile enough to be served as an appetizer course or main entree, this dish serves up one delicious bite after another and kept me coming back for more until the bowl was literally clean!

Happy Eating!

Mussels in White Wine
Recipe adapted from Barefoot In Paris

 *Cook's Note:  The recipe was prepared to serve 2 and can be easily adapted to the original recipe which serves 6.

2.5 pounds mussels
1/3 cup all-purpose flour
1/2 teaspoon saffron threads
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, chopped
4 to 5 garlic cloves, minced 
1/2 cup chopped canned tomatoes, drained (4 ounces)
1/4 cup chopped flat-leaf parsley
2 tablespoons fresh thyme leaves
1 cup white wine
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper  

Clean the mussels by putting them in a large bowl and covering with ~1.5 to 2 quarts of water and the flour and soak for 30 minutes.  Drain the mussels and remove the "beard" from each.  If they're dirty, scrub them with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large dutch oven or stockpot, heat the butter and olive oil over medium heat.  Add the shallots and cook for 3 minutes; then add the garlic and cook for 1 minute more, or until the shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper.  Bring to a boil.

Add the mussels, stir well, then cover the pot and cook over medium heat for 6 to 8 minutes, until all the mussels are opened (discard any that do not open).  With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl and serve hot.
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