The Spouse and I have a huge garden this year and we've been harvesting veggies and herbs from it for a while now. The pesto I made - originally for a pizza sauce - was made from home-grown basil. Delish!
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
4 tablespoons extravirgin olive oil
Place garlic, basil and next 4 ingredients (through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended. You may have extra left over, depending on the consistancy you want.
Monday, July 14, 2008
Sunday, June 22, 2008
Paella with Peppered Chicken, Spicy Sausage and Scallops
My first attempt at paella about 4 or so years ago was an unmitigated disaster. This one turned out perfect. Perhaps because it remained on the stove top instead of going in the oven. But I was a novice cook and the failure put me off paella for years.
This is based off a recipe I found in my Wine Lover's Cookbook. That recipe called for escargot and mussels, but neither The Spouse nor I like them, so I substituted scallops instead. Suffice to say, I'm much more confident in my cooking skills to make ad hoc substitutions without fear. Not to mention feeling confident enough to make this, essentially, a 1-pot dish.
The only bummer was I got caught up in the steps and forgot about the pepper roasting in the oven. So we didn't have that. But everything else was fantastic. Things I found were that subbing turkey Italian sausage for chorizo wasn't bad in terms of taste - if anything, the dish wasn't nearly as oily as I expected. However, next time, regardless of the type of sausage I use, I am removing the casing before sauteeing. If you have enough oil, it should hold together fine.
Paella with Peppered Chicken, Spicy Sausage and Scallops
4 large chicken thighs, skin on (I used boneless/skinless)
1/2 tsp kosher salt, divided
1/4 tsp ground black pepper
2 1/2 tbsp olive oil, divided
1 lb sea scallops
2 spicy sausages (spicy Italian, andouille, or chorizo), cut in 1/2-inch slices
2 medium garlic cloves, chopped
2/3 cup chopped yellow onions
1 1/2 cups Arborio rice
1/2 tsp saffron threads
1/2 tsp hot paprika
1/4 tsp tumeric
1/2 cup white wine
1 3/4 cups chicken stopck
1 large roasted pepper, diced
3 tbsp chopped italian parsley
3/4 cup fresh or defrosted frozen peas
Rince chicken thighs in cold water and pat dry. Rub thoroughly with 1/4 tsp salt and pepper and let rest for a few minutes before cooking.
In a large skillet over medium heat, heat 2/3 tbsp olive oil. Add chicken and cook on both sides until browned. Remove from pan.
Deglace pan with water, scraping pan to loosen browned bits. Discard. Add remaining 2 tbsp olive oil and heat. Add in scallops and cook in oil, 1 minute each side. Remove and place with chicken. Add sausages and saute 3-4 minutes, stirring frequently. Add garlic and onions and continue sauteing for 3 minutes. Add rice, reamining 1/4 tsp salt, saffron, paprika, and tumeric and stir to coat thoroughly. Saute for 5 minutes.
Add wine and reduce until liquid has evaporated, stirring occasionally. add chicken stock, raise heat slightly, and bring to a boil. Reduce heat to a simmer and place reserved chicken and scallops evenly throughout the pot on top of the rice. Cover the pot and cook for 17 to 18 minutes, until the chicken is cooked through and the rice is al dente. Sprinkle roasted peppers, parsley and peas evernly over the tip of the paella. Cover and continue to cook for 2 to 3 minutes just to warm through without allowing the peas to lose their bright green color. Season to taste.
Garnish with additional sprinkling of Italian parsley. Serve at table in paella pan or divide servings in kitchen with one thight per person plus evenly divided scallops.
Wine Pairing: The Spouse and I uncorked a fantastic bottle of 2004 Ridge Lytton Springs, which was a blend of 79% zinfandel, 18% petite sirah, 3% carignane. Fantastic wine for a fabulous meal.
This is based off a recipe I found in my Wine Lover's Cookbook. That recipe called for escargot and mussels, but neither The Spouse nor I like them, so I substituted scallops instead. Suffice to say, I'm much more confident in my cooking skills to make ad hoc substitutions without fear. Not to mention feeling confident enough to make this, essentially, a 1-pot dish.
The only bummer was I got caught up in the steps and forgot about the pepper roasting in the oven. So we didn't have that. But everything else was fantastic. Things I found were that subbing turkey Italian sausage for chorizo wasn't bad in terms of taste - if anything, the dish wasn't nearly as oily as I expected. However, next time, regardless of the type of sausage I use, I am removing the casing before sauteeing. If you have enough oil, it should hold together fine.
Paella with Peppered Chicken, Spicy Sausage and Scallops
4 large chicken thighs, skin on (I used boneless/skinless)
1/2 tsp kosher salt, divided
1/4 tsp ground black pepper
2 1/2 tbsp olive oil, divided
1 lb sea scallops
2 spicy sausages (spicy Italian, andouille, or chorizo), cut in 1/2-inch slices
2 medium garlic cloves, chopped
2/3 cup chopped yellow onions
1 1/2 cups Arborio rice
1/2 tsp saffron threads
1/2 tsp hot paprika
1/4 tsp tumeric
1/2 cup white wine
1 3/4 cups chicken stopck
1 large roasted pepper, diced
3 tbsp chopped italian parsley
3/4 cup fresh or defrosted frozen peas
Rince chicken thighs in cold water and pat dry. Rub thoroughly with 1/4 tsp salt and pepper and let rest for a few minutes before cooking.
In a large skillet over medium heat, heat 2/3 tbsp olive oil. Add chicken and cook on both sides until browned. Remove from pan.
Deglace pan with water, scraping pan to loosen browned bits. Discard. Add remaining 2 tbsp olive oil and heat. Add in scallops and cook in oil, 1 minute each side. Remove and place with chicken. Add sausages and saute 3-4 minutes, stirring frequently. Add garlic and onions and continue sauteing for 3 minutes. Add rice, reamining 1/4 tsp salt, saffron, paprika, and tumeric and stir to coat thoroughly. Saute for 5 minutes.
Add wine and reduce until liquid has evaporated, stirring occasionally. add chicken stock, raise heat slightly, and bring to a boil. Reduce heat to a simmer and place reserved chicken and scallops evenly throughout the pot on top of the rice. Cover the pot and cook for 17 to 18 minutes, until the chicken is cooked through and the rice is al dente. Sprinkle roasted peppers, parsley and peas evernly over the tip of the paella. Cover and continue to cook for 2 to 3 minutes just to warm through without allowing the peas to lose their bright green color. Season to taste.
Garnish with additional sprinkling of Italian parsley. Serve at table in paella pan or divide servings in kitchen with one thight per person plus evenly divided scallops.
Wine Pairing: The Spouse and I uncorked a fantastic bottle of 2004 Ridge Lytton Springs, which was a blend of 79% zinfandel, 18% petite sirah, 3% carignane. Fantastic wine for a fabulous meal.
Braised Greens with Chipotle Vinaigrette
I found this recipe while searching for something to do with the remaining can of chipotle peppers I had in the fridge. I used a mix of collard greens, swiss chard and kale from our garden instead of mustard and turnip greens, but the same principle applies. I also just used white wine vinegar instead of sherry vinegar.
I think the vinaigrette would also make a fantastic marinade. So if you make more than you need, it would probably re-use really well.
Braised Greens with Chipotle Vinaigrette
2 1/4 cups low-salt chicken broth, divided
2 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1 canned chipotle chile in adobo sauce
3 pounds mustard greens
3 pounds turnip greens
6 garlic cloves, minced
Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.
Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic; cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook 20 minutes or until wilted. Drain well. Serve with vinaigrette.
I think the vinaigrette would also make a fantastic marinade. So if you make more than you need, it would probably re-use really well.
Braised Greens with Chipotle Vinaigrette
2 1/4 cups low-salt chicken broth, divided
2 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1 canned chipotle chile in adobo sauce
3 pounds mustard greens
3 pounds turnip greens
6 garlic cloves, minced
Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.
Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic; cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook 20 minutes or until wilted. Drain well. Serve with vinaigrette.
Thursday, June 19, 2008
Stuffed Peppers with Lavender Couscous
Last December, The Spouse spent 2 weeks in India for off-shore work. About a month ago, one of the guys he met and trained in India came here to the US for more work and training. So, tonight, we extended an invitation for dinner.
The big pre-requisite for dinner was that it had to be meatless. My pre-requisite was that I was not going to make Indian food because, quite frankly, that would be silly.
We had initially thought about making my famous Vegetarian Lasagna but thought "Hey, I can cook a brand-new meal for company. Why not? If it sucks, we can always get a pizza." But it turned out great! The recipe originally called for prosciutto, but I just left it out completely.
Stuffed Peppers with Lavender Couscous
1 cup uncooked couscous
2 tbsp unsalted butter
1 cup vegetable broth
2 tsp lavender, finely ground
3 tbsp olive oil
1 can artichoke hearts, drained and quartered
2 shallots, chopped
1/2 cup olives (such as nicoise or kalamata), cut in half and pitted
1/2 cup pine nuts, toasted
3/4 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
1/2 lb fresh mozzarella, cut into slices
Place the couscous in a large heatproof bowl and top with butter. Bring the broth and lavender to a boil in a small saucepan and pour over the couscous. Stir, cover the bowl, and set aside for 10 minutes. Fluff with a fork and set aside.
Heat 3 tbsp of the oil in a large skillet over medium heat. Add the artichokes and shallots. Sautee 10 minutes for until the artichokes are soft and slightly browned. Stir into the couscous and let cool slightly. Add the olives, pine nuts, and parmesan. Stir well and season with salt and pepper.
Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outside of the peppers with the remaining 1 tsp olive oil. Evenly divide the couscous mixture among the peppers. Place in a 13 x 9 inch baking dish, evenly distribute the mozzarella over the peppers.
Pour about 1/2 inch of water in the bottom of the baking dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are very tender. Cool slightly before serving.
The big pre-requisite for dinner was that it had to be meatless. My pre-requisite was that I was not going to make Indian food because, quite frankly, that would be silly.
We had initially thought about making my famous Vegetarian Lasagna but thought "Hey, I can cook a brand-new meal for company. Why not? If it sucks, we can always get a pizza." But it turned out great! The recipe originally called for prosciutto, but I just left it out completely.
Stuffed Peppers with Lavender Couscous
1 cup uncooked couscous
2 tbsp unsalted butter
1 cup vegetable broth
2 tsp lavender, finely ground
3 tbsp olive oil
1 can artichoke hearts, drained and quartered
2 shallots, chopped
1/2 cup olives (such as nicoise or kalamata), cut in half and pitted
1/2 cup pine nuts, toasted
3/4 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
1/2 lb fresh mozzarella, cut into slices
Place the couscous in a large heatproof bowl and top with butter. Bring the broth and lavender to a boil in a small saucepan and pour over the couscous. Stir, cover the bowl, and set aside for 10 minutes. Fluff with a fork and set aside.
Heat 3 tbsp of the oil in a large skillet over medium heat. Add the artichokes and shallots. Sautee 10 minutes for until the artichokes are soft and slightly browned. Stir into the couscous and let cool slightly. Add the olives, pine nuts, and parmesan. Stir well and season with salt and pepper.
Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outside of the peppers with the remaining 1 tsp olive oil. Evenly divide the couscous mixture among the peppers. Place in a 13 x 9 inch baking dish, evenly distribute the mozzarella over the peppers.
Pour about 1/2 inch of water in the bottom of the baking dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are very tender. Cool slightly before serving.
Tuesday, June 17, 2008
Risotto with Lemon Shrimp, Roasted Garlic and Goat Cheese
Last Friday we wanted just a nice, quiet meal. This suited the bill quite nicely
Risotto with Lemon Shrimp, Roasted Garlic and Goat Cheese
Marinade
1 1/2 tbsp lemon juice
1 tsp chopped lemon zest
1/4 tsp red pepper flakes
1/8 tsp kosher salt
1/4 tsp dried dill
1 tbsp olive oil
1 tbsp white wine
12 oz medium shrimped, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter (1 tbsp optional)
1/2 cup chopped shiitake mushrooms
2 tbsp chopped shallots
1 1/2 cups Arborio rice
3/4 cup white wine
2 tbsp lemon juice
3 cups hot chicken stock
1/3 cup crumbled goat cheese
2 tbsp roasted garlic
1 tsp minced lemon zest
2 tbsp chopped green onions
Garnish
12 cherry tomatoes, optional
To make the marinade, combine all ingredients in a medium, nonreactive bowl and whisk thoroughly. Add shrimp and marinate, covered and refrigerated, for 1 to 2 hours.
Just prior to cooking the risotto, pour contents of marinade with shrimp into a medium sauce pan and cook for 3 to 4 minutes, or until shrimp are pink and just cooked through. Remove shrimp from pan with a slotted spoon and keep warm.
To make risotto, in a large saucepan over medium heat, heat olive oil and 1 tbsp butter. Add mushrooms and shallots and saute for 3 to 4 minutes, stirring frequently. Add rice and continue cooking for 4 to 5 minutes, stirring continuously to coat rice with oil-butter mixture.
Carefully add the wine and lemon juice and simmer until it is nearly evaporated. Start adding the heated stock in 1/2 cup increments and slowly stir until each addition of stock is absorbed into the rice. After 2 cups have been added, taste the rice to see if it is cooked al dente. If not, continue adding small amounts of stock until rice is al dente. Add the goat cheese, roasted garlic, lemon zest, green onion, warm shrimp and 1 tbsp butter and stir thoroughly while still on heat. Serve immediately, topped with halved cherry tomatoes if desired.
Risotto with Lemon Shrimp, Roasted Garlic and Goat Cheese
Marinade
1 1/2 tbsp lemon juice
1 tsp chopped lemon zest
1/4 tsp red pepper flakes
1/8 tsp kosher salt
1/4 tsp dried dill
1 tbsp olive oil
1 tbsp white wine
12 oz medium shrimped, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter (1 tbsp optional)
1/2 cup chopped shiitake mushrooms
2 tbsp chopped shallots
1 1/2 cups Arborio rice
3/4 cup white wine
2 tbsp lemon juice
3 cups hot chicken stock
1/3 cup crumbled goat cheese
2 tbsp roasted garlic
1 tsp minced lemon zest
2 tbsp chopped green onions
Garnish
12 cherry tomatoes, optional
To make the marinade, combine all ingredients in a medium, nonreactive bowl and whisk thoroughly. Add shrimp and marinate, covered and refrigerated, for 1 to 2 hours.
Just prior to cooking the risotto, pour contents of marinade with shrimp into a medium sauce pan and cook for 3 to 4 minutes, or until shrimp are pink and just cooked through. Remove shrimp from pan with a slotted spoon and keep warm.
To make risotto, in a large saucepan over medium heat, heat olive oil and 1 tbsp butter. Add mushrooms and shallots and saute for 3 to 4 minutes, stirring frequently. Add rice and continue cooking for 4 to 5 minutes, stirring continuously to coat rice with oil-butter mixture.
Carefully add the wine and lemon juice and simmer until it is nearly evaporated. Start adding the heated stock in 1/2 cup increments and slowly stir until each addition of stock is absorbed into the rice. After 2 cups have been added, taste the rice to see if it is cooked al dente. If not, continue adding small amounts of stock until rice is al dente. Add the goat cheese, roasted garlic, lemon zest, green onion, warm shrimp and 1 tbsp butter and stir thoroughly while still on heat. Serve immediately, topped with halved cherry tomatoes if desired.
Thursday, June 12, 2008
Grilled Marinated Flank Steak
I was out of dry sherry for this, so I subbed in white wine with a dash of dry vermouth. The chipotle gives things a nice smoky flavor. Delish.
Grilled Marinated Flank Steak
1/3 cup dry sherry
3 tbsp loss-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1/8 tsp freshly ground black pepper
1 tbsp chipotle in adobo sauce
2 lb flank steak
Mix all marinade ingredients together. Place flank steak in a large plastic bag. Add marinade. Refrigerate for 4-6 hours.
Preheat grill. Remove flank steak from fridge and let come to room temperature. Discard marinade. Grill steak over direct medium heat until done, about 10-25 minutes, depending on thickness of steak. Remove steak from grill and let rest under tinfoil for 5 minutes. Slice into strips, cutting across the grain.
Serve with Corn and Black Bean Salsa, cheese, salsa and tortillas.
Wine Pairing: Serve with a Zinfandel
Grilled Marinated Flank Steak
1/3 cup dry sherry
3 tbsp loss-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1/8 tsp freshly ground black pepper
1 tbsp chipotle in adobo sauce
2 lb flank steak
Mix all marinade ingredients together. Place flank steak in a large plastic bag. Add marinade. Refrigerate for 4-6 hours.
Preheat grill. Remove flank steak from fridge and let come to room temperature. Discard marinade. Grill steak over direct medium heat until done, about 10-25 minutes, depending on thickness of steak. Remove steak from grill and let rest under tinfoil for 5 minutes. Slice into strips, cutting across the grain.
Serve with Corn and Black Bean Salsa, cheese, salsa and tortillas.
Wine Pairing: Serve with a Zinfandel
Corn and Black Bean Salsa
Corn and Black Bean Salsa
2 ears of corn, boiled and removed from the husk
1 red bell pepper, diced
1 jalapeno, diced
1 bunch scallions, minced
1 can black beans, drained and rinsed
2 tbsp lime juice
salt and pepper to taste
Heat a skillet over medium heat. Spray with oil. Add the vegetables and beans to the skillet, sautee, 5-10 minutes or until cooked thru. Remove from heat. Place vegetables in a large bowl, add lime juice, salt and pepper. Mix until well combined.
2 ears of corn, boiled and removed from the husk
1 red bell pepper, diced
1 jalapeno, diced
1 bunch scallions, minced
1 can black beans, drained and rinsed
2 tbsp lime juice
salt and pepper to taste
Heat a skillet over medium heat. Spray with oil. Add the vegetables and beans to the skillet, sautee, 5-10 minutes or until cooked thru. Remove from heat. Place vegetables in a large bowl, add lime juice, salt and pepper. Mix until well combined.
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