Friday, April 21, 2017
Whether you use fresh or frozen shrimp, be sure to buy the best you can find. I’ve tried several kinds of breadcrumbs, both store bought and homemade, and have found that for this recipe, the good old Progresso dry Italian breadcrumbs work best.
ADRIATIC SHRIMP BROCHETTES
1 - 1½ lbs. medium to large shrimp
3 Tbs. extra virgin olive oil
3 Tb. light extra virgin olive oil
Several minced garlic cloves, to taste
1 Tbs. fresh chopped parsley
½ tsp. salt (optional)
Lemon wedges (optional)
1. When ready, set the top rack in the oven close to the broiler. Preheat the broiler at least 10 minutes before cooking the shrimp.
2. Shell, devein, and wash the shrimp. Dry and place in a mixing bowl. Add enough of the oils to coat the shrimp. Fold in the minced garlic.
3. Stir in the breadcrumbs a little at a time, until the shrimp is lightly coated. Don’t worry if the breadcrumbs don’t completely stick to the shrimp.
4. Add parsley. Season with salt, if desired. Let the shrimp marinate at least 20 minutes at room temperature, or several hours in the refrigerator.
5. Thread shrimp on flat skewers, threading each shrimp in two places to keep it from spinning on the skewer. Leave a little space between each shrimp so they all brown evenly.
6. When the broiler is ready, Set the skewers on a tray or cookie sheet (lined with aluminum foil, if desired). Cook the shrimp on one side until a crisp, golden crust forms, about 3 minutes. Turn shrimp and cook another 2 minutes or so.
7. Serve hot with lemon wedges and side dishes of your choice. A good dry wine, such as Pinot Grigio, will complement the shrimp well.
Sunday, December 11, 2016
Cabbage. I never liked the horrid stuff my mother plunked into the corned beef pot. She used common cabbage, but there are dozens of cabbages suited to different purposes. Cabbage is good for you, and as we all know, that doesn't mean it has to taste (or smell) bad.
My mother-in-law whipped up delicious cabbage rolls, one of many Syrian dishes made by stuffing various vegetables with ground lamb, rice, and Middle Eastern spices. A while ago, Dawn shared a wonderful stuffed cabbage recipe here on Kitchen Excursions (Hungarian Stuffed Cabbage -Töltött Káposzta).
I first tried Savoy cabbage in Ireland. Shredded and cooked in cream and Irish bacon, it served as a bed for a roasted meat I can't recall, the cabbage was so good. Savoy cabbage is milder than common cabbage. Prettier too, with its curly leaves.
I've made this Savoy Cabbage Soup, my version of a classic Italian dish, several times. It's a perfect autumn/winter dish. Delizioso!
SAVOY CABBAGE SOUP WITH SAUSAGE AND ARBORIO RICE
32 oz. fat free chicken broth
3 Tbs. butter
1 Vidalia onion, chopped
1 lb. sweet Italian sausage (4-5 sausages), casings removed
6 cups (about 1¼ lbs.) shredded Savoy cabbage
1 tsp. dried thyme
1 large bay leaf
½ cup arborio rice
Fresh chopped parsley
1. Combine broths and bring to a simmer.
2. Melt butter in 6-8 quart pot. Add onion and sauté until soft and golden.
3. Add sausage, breaking up with wooden spoon. Cook until well browned.
4. Prepare cabbage. Remove and discard outer leaves and core, removing thick "ribs" from the larger leaves as you work. Thinly slice cabbage (I use my food processor with thickest slicing blade), add to sausage, and cook until wilted.
5. Add broth, thyme, and bay leaf. Bring to a boil. Cover and simmer 30 minutes.
6. Add rice. Cover and simmer 20 more minutes. Remove bay leaf. Add parsley and serve with crusty bread. Serves 6-8.
Friday, August 5, 2016
No ordinary pasta salad, this. Creamy and delicious, it can be made ahead, and the leftovers—if there are any—last a good while. Serve as a side dish or a main course salad. Ingredient amounts aren't critical, so feel free to adjust them to your taste.
PASTA and BACON SALAD½-¾ lb. bacon slices
12 oz. elbow macaroni or fusilli
2 cups mayonnaise
½ cup (or more) buttermilk
2 Tbs. fresh lemon juice
2 Tbs. Dijon mustard
1 Tbs. sugar
1 10-16 oz. bag of frozen peas, rinsed and drained
Salt and freshly ground white pepper to taste
1. Cook bacon in large skillet over medium heat or in microwave until crisp, turning occasionally. Transfer to paper towels and cool. Coarsely chop bacon.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water and drain well.
3. Make a dressing by whisk the mayonnaise, ½ cup of buttermilk, lemon juice, mustard, and sugar in a large bowl. Season to taste with salt and pepper.
4. Fold pasta, peas, and bacon into dressing and serve. (Can be made 1 day ahead. Cover and chill. Toss with more buttermilk if dry. Let stand 1 hour before continuing.)
Tuesday, June 28, 2016
Bulghur, bulgur, or burghul, a common ingredient in Middle Eastern dishes (such as Tabbouleh and Kibbeh), is made by parboiling, drying, and grinding wheat to a fine, medium, or coarse texture. Bulghur stars in this colorful and delicious salad, my own adaptation of a recipe I found on Epicurious.com. It's a wonderful summer side dish for grilled meats, or served as a main course with a tossed green salad and crusty French bread. Enjoy!
TURKISH BULGHUR SALAD
POMEGRANATE MOLASSES DRESSING
For the Salad:
2 Tbs. olive oil
1 large vidalia onion, minced
2 cups fine bulghur wheat
2 cups boiling water
2 15-oz. cans beans, pink, borlotti, chickpeas, or a combination,
rinsed and drained
1 large bunch fresh basil leaves, chopped
1 bunch scallions, green tops slices, white parts chopped
1 cup raw pistachio kernels, lightly toasted if desired
For the Dressing:
1/3 cup pomegranate molasses
(available in your grocer's Middle Eastern section)
3 Tbs. olive oil
3 large garlic cloves, minced or put through a press
Salt and fresh ground black pepper to taste
1. Sauté onion in olive oil until translucent, about 5 minutes. Stir in bulgur until grains are coated with oil. Slowly add boiling water, stir, and simmer gently for about 5 minutes, until water is absorbed. Fluff wheat and turn into large bowl. Let cool.
2. Rinse and drain the beans you wish to use. Prepare basil and scallions and fold with beans into cooled wheat.
3. Combine dressing ingredients. Stir into wheat.
4. Top with pistachios (or allow individual diners to add their own nuts). Generously serves 6-8 as a main course salad.
Thursday, April 21, 2016
RISOTTO with SAUSAGE and SPINACH6 cups of chicken broth
10 oz. fresh spinach, stemmed, washed, and roughly chopped
¾ lb. mild Italian sausage (3-4), skins removed, roughly chopped
1 small onion or large shallot, minced
2-3 garlic cloves, minced
5 Tbs. unsalted butter
2 cups arborio or carnaroli rice
1 cup dry white wine, such as Pinot Grigio
Salt and freshly ground black pepper
3. Add rice. Stir 1-2 minutes until coated well with butter and heated. Increase heat to medium-high. Add wine (set a timer to 18 minutes at this point) and stir casually until rice absorbs wine.
4. Add a generous ladle of broth, stirring occasionally until absorbed. Continue adding broth about a cup at a time, allowing liquid to be absorbed before adding more.
5. After about 10 minutes, stir in spinach. It will cook down quickly. After 18 minutes, taste rice for doneness. It should be al dente.
6. Remove pan from heat. Stir in remaining Tbs. of butter and cheese. Season with salt and pepper to taste. Serve with crusty bread and salad, if desired. 4-6 generous servings.
Wednesday, March 9, 2016
CHICKEN with HONEY and CUMIN MARINADE2-5 lbs. of your favorite chicken parts 3 tsps. dried thyme
¼ cup olive oil 3 tsps. cumin
½ cup white wine 2-3 garlic cloves, minced
3 Tbs. sherry or champagne vinegar 2 Bay leaves
4 Tbs. honey 1 tsp. salt
2 Tbs. Buffalo Wing or Hot Sauce Fresh ground black pepper
1. Trim and wash chicken. Place in airtight bag or marinater. Combine remaining ingredients and pour over chicken. Marinate for at least one hour.
2. Preheat oven to 350°. Transfer chicken and marinade to baking pan. Bake skin side up, basting once or twice, for one hour or until nicely browned.
Tuesday, December 29, 2015
LEEK AND POTATO SOUP
(Potage Parmentier)4 medium leeks, white parts and 1 inch of green
4 Tbs. butter, divided
4 medium potatoes, peeled and diced
5 cups fat-free chicken broth, simmering
1 Tbs. dry dill, or 2-3 Tbs. fresh chopped dill
Salt and freshly ground white pepper to taste
1 cup light cream
1. Trim leeks, wash well, and roughly chop.
2. Melt 2 Tbs. of the butter in a large saucepan. Sauté leeks in butter over low heat until tender, about ten minutes.
3. Stir in potatoes. Add heated broth and 1 tsp. salt. Bring to a boil. Lower the heat and cook slowly, covered, until potatoes are tender, about 20 minutes.
4. Let cool. Place in blender and purée until smooth. Return to saucepan.
5. Add cream, dill, white pepper, more salt if desired, and remaining butter. Reheat until simmering. Serve with crusty bread or Popovers. Serves 4-6.
Saturday, October 10, 2015
Warm weather is great for making rice rings, since many, like this Italian-inspired gem, do well served cold, and they’re a dramatic treat to present. I ofte dust off my metal rice mold, a ten-inch, 5½- cup treasure, to prepare this delicious and easy treat, usually as a side dish. It also makes a wonderful vegetarian main course by serving it with a spinach salad, crusty French bread, and grilled vegetables such as zucchini and/or eggplant. Either way, try topping off the meal with a French rosé.
This recipe would complement any number of barbecued meats or seafood. Turn it out on a bed of lettuce if you like, and fill the center with olives, fresh peas, edible flowers, whatever you prefer. I used fresh parsley and tiny tomatoes this time.
HERBED RICE RING1 cup carnaroli or other arborio type rice
3 cups chicken or vegetable broth
½ tsp. salt
¼ cup olive oil
3 Tbs. lemon juice
2 tsps. dried mint
1 cup fresh basil, roughly chopped
½ cup fresh parsley, chopped
1 bunch scallions, chopped
Salt and white pepper to taste
1 15-oz. can pink beans, rinsed well and drained
1. Bring broth to a boil. Add salt and rice. Simmer, covered, for 18 minutes. Transfer rice to strainer and rinse with cold water to cool. Drain well.
2. Blend next seven ingredients. Gently fold in beans, then rice.
3. Press mixture into rice mold. Turn onto serving plate and garnish as desired.
Wednesday, August 26, 2015
BALSAMIC CHICKEN with GARLIC and ROSEMARY1 3½ - 5lb. whole chicken, halved, backbone removed
¼ cup extra virgin olive oil, rosemary or unflavored
1 cup dry white wine
½ cup good quality balsamic vinegar
Lots of peeled whole garlic cloves (halve if very large)
Fresh rosemary sprigs
¼ cup fresh lemon juice
4 slices of pancetta, or 4 Tbs. bacon fat
1. Preheat oven to 375 . Drizzle roasting pan with olive oil, then stir in balsamic vinegar and wine.
2. Stir garlic cloves and rosemary sprigs into mixture.
3. Wash chicken well. Discard giblets (or save for another use). If you use them, insert pop-up timers into chicken breasts. Place chicken halves skin side up in roasting pan to coat bottom with mixture, the turn skin side down. Distribute garlic and rosemary evenly around chicken.
4. Bake for 45 minutes. Turn chicken skin side up. Baste with pan juices and sprinkle with lemon juice. Lay pancetta, if using, over chicken, or dot chicken with bacon fat. Cook another hour or so, basting once or twice, until chicken is well browned and timers pop up.
|Balsamic Chicken with Garlic and Rosemary, Greek Bean Salad, and Steamed Broccoli|
Wednesday, July 29, 2015
CUCUMBER, MINT and YOGURT SAUCE1 seedless English cucumber or 3-4 small seedless cucumbers, peeled
2 cups plain low-fat yogurt
2 medium garlic cloves, peeled and minced
3-4 tsps. dried mint, crumbled fine
1 tsp. olive oil
½ tsp. sea salt
1. Finely dice the cucumber.
2. In a medium bowl, combine all ingredients and blend well. Cover and refrigerate until chilled, about 1 hour.
3. Garnish with fresh mint or parsley, if desired.