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Farro with Orange, Avocado, and Arugula

2/28/2018

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     I've become a farro fanatic.  I have been making salads lately with farro and whatever  fruits, vegetables, and nuts are available in my kitchen.  Last night's dinner consisted of farro with Cara Cara oranges, avocados, arugula... etc.  I will show -- with approximate amounts used -- my recipe below.  It's hard to go wrong creating your own signature salad.  Just fill it full of combinations you love.  From January until spring, my diet contains large amounts of citrus.  I just crave it this time of year.  If I'm eating a green salad, it most likely contains oranges (blood orange + CaraCara being my favorites), very thinly sliced red onion, and almonds... and a vinegrette using the juice of the oranges and a peppery olive oil; basically how I made my farro salad. Tonight, possibly a farro risotto!

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Feel free to change the amounts of the ingredients to your liking...
• 1 cup farro
• 3 cups water
• Salt & pepper
• 2 cups shredded rotisserie chicken
• 3 large oranges, supremed, and any juices (from the cutting and squeezing of supremed oranges) reserved
• 2 avocados, sliced
• 1/2 cup (more or less) thinly-sliced red onion
• 2 handfuls arugula
• Good quality extra-virgin olive oil
• 1/2 cup toasted, slivered almonds
• 3/4 cup Feta cheese, crumbled

1.  Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes.  Drain farro in a colander.
2.  In a large serving bowl, combine the farro, chicken, orange segments (see above to learn how to supreme an orange), avocados, red onion, and arugula.
3.  Using the reserved orange juices, make a vinegrette with equal amounts of juice and olive oil whisked together.  Add salt and pepper to taste.  Add vinegrette to the farro mixture and toss gently.
4.  Top the salad with the crumbled Feta and toasted almonds.





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Farro Salad with Chicken

3/5/2017

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     I've been on a farro kick lately.  In addition to this farro salad with chicken, green beans and radishes, that I've made twice in the past week, I've also made a farro, orange and avocado salad two times.  Just feels like the perfect thing to eat right now...

    
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• recipe by Russ Parsons | featured in the L.A. Times
• 1 cup farro
• 3 cups water
• Salt
• 1/2 pound green beans, trimmed
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3/4 pound rotisserie chicken, cut into bite-sized piece
• 3 cups lightly packed arugula, torn into bit-sized pieces
• 1 cup thinly sliced radishes
• 1/3 cup toasted slivered almonds
1.  Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes. Remove from the heat and let stand covered 10 minutes to allow the grain to remove any excess moisture.
2.  While the farro is cooking, add the green beans to a medium saucepan of rapidly boiling, liberally salted water and cook just until the color brightens, about 3 minutes. They should still be crisp. Drain and plunge immediately into ice water to stop the cooking. Pat dry, cut into bite-sized pieces and set aside.
3.  When the farro is done and while it is still warm, Add the olive oil and vinegar and stir to mix well. Add the chicken and black pepper to taste.
4.  When ready to serve, fold in the green beans, arugula, radishes and almonds.  Taste, and adjust seasonings if necessary.





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Baked Pasta Shells and Cauliflower

1/18/2017

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Blame it on January...

     I find motivation difficult this time of year and feel like I accomplish very little.  January is the perfect time for projects; paint a room, organize, clean or plan the summer garden, right?  But I don't.  That may be because I tend to go full throttle during the holidays and I need an effortless January to even me out.  I take a break from everything... even cooking and my beloved baking.  But with time, that changes.  This week I prepared several old favorites, but I also made, for the first time, this recipe for Baked Crusty Pasta Shells and Cauliflower that came across in an email from Food & Wine recently.  It's fabulous on a cold, dark January night in Minnesota, and for those in my family that are eating less meat or none whatsoever.  Anything made with salty capers, lemon zest and fresh ricotta is a winner, as far as I'm concerned.  Yes... I'll be making Pasta Shells with Cauliflower again.
    (NOTE) When purchasing the ingredients for this recipe, my cheesemonger suggested I cut back on the Fontina Val d'Aosta, which is pricey.  I used half the amount that is shown in the original recipe below, and replaced the remaining 5 ounces with a container of pre-grated cheeses that included fontina in the mix.  I had no complaint with doing that nor with the results.  I loved this pasta.  




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Ina Garten | Food & Wine, November 2016, slightly adapted
• Kosher salt
• Freshly ground black pepper
• 3/4 pound medium pasta shells
• Extra-virgin olive oil
• 2 1/2 pounds cauliflower, cut into small florets (1 large head)
• 3 tablespoons roughly chopped fresh sage leaves (I substituted 2 tablespoons rubbed sage)
• 2 tablespoons capers, drained
• 1 tablespoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 2 cups freshly grated Italian Fontina Val d'Aosta cheese (10 ounces with rind)... see NOTE above
• 1 cup (8 ounces) fresh ricotta
• 1/2 cup panko (Japanese bread flakes)
• 6 tablespoons freshly grated Italian Pecorino cheese
• 2 tablespoons minced fresh parsley leaves


1.  Preheat oven to 400˚F.
2.  Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.  Add the pasta and cook until al dente, according to the instructions on package.  Drain and pour into a very large bowl.
3.  Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.  Pour the cauliflower into the bowl with the pasta.  Add 3 additional tablespoons of olive oil to the pan and add the remaining cauliflower.  Cook until browned and tender; add to the bowl.
4.  Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl; stir gently to combine.  Stir in the Fontina.  Transfer half of the mixture to a 10 x 13 x 2-inch baking dish.  Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.  Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top.  Bake for 25 to 30 minutes, until browned and crusty on top.  Serve hot.



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Sunday Dinner

11/6/2016

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     A simple dinner with family on a recent Sunday night couldn't have been any easier.  The main dish was a hearty "salad" of roasted potatoes, sausages and shallots, all tossed with arugula and a drizzle of lemon juice.  Prep for the vegetables and sausages takes practically no time at all, and the oven roasting adds an additional 45 minutes.  It is going to become my fall and winter go-to meal when I want something quick, delicious and filling.
     And the molded Crème Caramel is my kind of dessert.  Since I was a small child, custard has been my favorite way to end a meal.  At a restaurant, I will most likely choose crème caramel or crème brulée before a chocolate dessert, or anything else.  This recipe belongs to Manger's Mimi Thorrison and is in her newly-released cookbook, French Country Cooking.  Here is the link to her original recipe.  She has changed the ingredients/recipe slightly in her newest cookbook, and I will just say... purchase that book.  This may be the best  Crème Caramel I've ever eaten.  What I loved about it was the addition of lemon zest.
     Mimi Thorrison uses a large brioche mold for her Crème Caramel.  I took a risk on a highly detailed copper mold with tin lining.  It unmolded beautifully, but next time, I think I'll use a simple, large Charlotte mold (it took many hours of soaking and gentle scrubbing to remove the hardened caramel from the mold's crevices).  Also, use the best quality ingredients you can in this custard.  It's worth it and always makes a difference!

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Sausage + Potato Pan Roast
recipe by Justin Chapple (adapted) | Food & Wine, October 2016


• 2 large red potatoes, cut into 1 1/2-inch pieces
• 2 Yukon Gold potatoes, cut into 1-inch wedges
• 1 large baking potato, cut into 1 1/2-inch pieces
• 10 medium unpeeled shallots, halved
• 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds sweet Italian sausage, links cut into 3 pieces
• One 5-ounce container of arugula
• 1 tablespoon fresh lemon juice

1.  Preheat the oven to 425°F. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through. 
2.  On a large platter, toss the arugula with the lemon juice and a drizzle of the olive oil.  Add the mixture on the baking sheet to the arugula: season with salt and pepper and gently toss to combine.  Serve.





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Mexican Tortilla Casserole

9/7/2016

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     There's an obvious shift this week to how and what I'm making for our dinner.  Over the past couple of months, every meal consisted largely of produce from the vegetable garden.  With this Mexican Tortilla Casserole, the only home-grown ingredient was the lone cherry tomato on the top.  My garden still boasts kale, some beans, and an occasional cucumber... and, don't let me forget red cabbage!  My husband also planted watermelon radishes and a second crop of lettuces;  but for the most part, it's coming to an end. 

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     As much as I miss my garden vegetables when I no longer have them, I am always ready for cool weather meals that simmer on my stove throughout the day.  Desserts that consist of stone fruit and berries (most likely tarts and galettes) are replaced by apples, pears, and a good amount of chocolate... I love fall!
     This Mexican Tortilla Casserole is simple and quick to assemble.  And, feel free to swap out ingredients to your liking. 


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 • Mexican Tortilla Casserole •

• recipe via The Splendid Table | from the cookbook, The Mom 100 Cookbook:  100 Recipes Every Mom Needs in Her Back Pocket
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1  1/2 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
• 1/4 cup tomato paste
• 2 cans (15.5 ounces each) white, black, or kidney beans (or a mixture of any two), rinsed and drained
• Kosher or coarse salt and freshly ground black pepper
• 1  1/2 cups frozen corn thawed
• 3 cups coarsely chopped spinach
• 4 medium-size (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Monterey Jack or Cheddar Cheese, or a mixture of the two
• Sliced avocados, fresh cilantro, cherry tomatoes, etc., for garnish
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
1. Preheat the oven to 400°F. Spray an 8 1/2 to 9-inch springform pan with nonstick cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasoning, adding more salt and/or pepper as necessary.
3. Place 1 tortilla in the prepared pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4. Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes. Top with sliced avocados and cherry tomatoes, if desired.  Cut it into wedges and serve.  Serve with sour cream and/or salsa on the side, if you like.
Cooking Tip: You can make the tortilla casserole a day ahead of time, cover it with plastic wrap or aluminum foil, and put it in the fridge overnight; just take it out and let it sit at room temperature for about 20 minutes while the oven preheats to 400°F. Bake the casserole uncovered. You can also reheat the cooked casserole at 350°F for 15 to 20 minutes, until warm.




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What have I been up to...?

8/28/2016

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I'm not here :(

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nor here :(

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or even here :(

     It probably seems like I've been gone for awhile...  So, what have I been doing?  Not traveling.  I wish I could say I spent the summer in the south of France, but that didn't happen.  No surprise to most of you, I've been spending a LOT of time with my Frenchie puppy, Bisous.  Right before I lost my Frenchie, Pipi, just a year ago, my vet tried to help me put her life into perspective.  She told me, "Pipi is like 110 in people years and has had a better life than most children".  I'm embarrassed to say, the vet was probably 100% right.  I'm very devoted to my dogs and that's one reason I've been staying close to home with "B".  No major trips.  If any traveling is done anytime soon, it will be by car so Bisous can accompany us.  So right now, there's no France in my future.  Life is currently all about Bisous...
     And lately, most of my days are spent in my kitchen, trying to make sense of the ridiculous amount of produce from my vegetable garden.  I'm thankful our backyard isn't any larger.  If it were, my gardens would certainly be larger also, and there would be even more vegetables!  Right after I finish this post, I will begin chopping tomatoes for a fresh pasta sauce we will eat for dinner tonight.  We've had some wonderful dinners on the patio this summer, and I'm hoping warm weather will continue into October.  I'm not ready to give up alfresco dining with friends and family quite yet...
     There have also been out-of-town visitors recently.  This has all kept me busy. Plus, you would probably find my meal rotations rather boring.  Not much experimenting this summer for me.  I tend to make many of the foods we eat over and over during the growing season... because I love them.  I wait months in Minnesota for the tomatoes, beans, zucchini, beets, etc., from my garden,  and I'm perfectly happy eating them, much of the time, the same way.  I will never tire of fresh tomato pasta sauce, Caprese salads, seared beans, zucchini-walnut bread... experimenting can wait! 
     If you follow my posts on Instagram, you will most likely know what I've been cooking and baking in my kitchen.  Below are a few iPhone photos of things I've made recently, along with links to the recipes.  Photo shoots with my SLR camera seem like a luxury this time of year.  It's all about sitting down and eating (immediately!) when the food is ready.  No one wants to wait while I photograph.

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Stuffed Zucchini... recipe HERE

     (almost ready for the oven)  The only thing I did differently was to fill the zucchini shells with tiny cubes of fresh mozzarella before I finished filling with the rice, ground beef and tomatoes.  I highly recommend the addition of the mozzarella!


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Yotam Ottolenghi's "Very Full Tart"... recipe HERE


     This savory tart recipe is from Ottolenghi's cookbook PLENTY, and a great way to use up some of that vegetable garden produce!  Loved that sweet potato added to the mix.  The one thing I'll do the next time I make this tart is add one more egg, for a total of three.  It will help that one cup of heavy cream set up better.  Also, I recommend using a 9-inch deep-sided tart pan with a removable bottom.


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Raspberry Buttermilk Cake... recipe HERE


     I posted the recipe for this Raspberry Buttermilk Cake several years ago.  Every time I make this cake I ask myself... Why don't I make it more often?  It is extremely easy and delicious!




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Grilled Salmon with Rhubarb and Red Cabbage

5/18/2016

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     I finally got around to making this colorful dish of Salmon with Rhubarb and Red Cabbage.  I have had this recipe squirreled away for years, always running across it when rhubarb season was over and all of my red cabbage had been used up or given to friends.  But this time my (rather unorganized) recipe files (found on all three levels of my house) didn't get the better of me.  I ran across the recipe at the most opportune time -- when I was again wondering what I should do with all of my rhubarb.  Of course, it is far too early to be eating red cabbage from my garden; the plants only went in two weeks ago.  But this dish will certainly be on my menu again this summer. 
     I made some slight changes to the original recipe.  Instead of roasting the salmon in the oven, it was grilled outdoors on a cedar plank.  And assorted garden lettuces were tucked under the tender red cabbage that was simmered in a syrup of orange and spices.  I can also see this rhubarb and cabbage served with an herb encrusted pork tenderloin, seared and finished in the oven.  So many possibilities.


+ Grilled Salmon with Rhubarb and Red Cabbage +

• adapted from a recipe in Bon Appetit | April 2010
• 4 teaspoons black or yellow mustard seeds
• 1 1/4 cups fresh orange juice
• 1 cup sugar
• 1/3 cup water
• 2 tablespoons finely grated orange peel
• 4 teaspoons coriander seeds
• 1 tablespoon caraway seeds
• 1 tablespoon minced peeled fresh ginger
• 3 cups 2-inch-long, 1/4-inch-thick matchstick-size strips of rhubarb (from 12 ounces trimmed rhubarb)
• 8 cups thinly sliced red cabbage (from about 1/2 medium head)
• 1/2 cup Sherry wine vinegar
• 1/2 cup dry red wine
• 6  6-ounce salmon fillets with skin
• 2 tablespoons olive oil
• 3 cups assorted lettuces
• 3/4 cup plain Greek-style yogurt

1.  Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes.  Transfer to small bowl; reserve.
2.  Bring orange juice, sugar, 1/3 cup water, and orange peel to a boil in a large skillet, stirring until sugar dissolves.  Reduce heat to medium; add reserved mustard seeds, coriander seeds, caraway seeds, and ginger.  Simmer until syrupy, 10 minutes.  Add rhubarb; reduce heat to medium-low.  Cover and simmer until rhubarb is tender but intact, 2 minutes.  Using a slotted spoon, transfer rhubarb to microwave-safe bowl; reserve. 
3.  Bring syrup in skillet to a simmer.  Add cabbage, vinegar, and wine; bring to a boil.  Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of the liquid is absorbed, stirring frequently, about 45 minutes.  Season to taste with salt and pepper.  Remove from heat.
4.  Place salmon pieces on a pre-soaked cedar plank.  Brush salmon with olive oil; sprinkle with salt and pepper.  Grill salmon over medium-low heat until it is just opague in center.  Rewarm reserved rhubarb in microwave just until warm.
5.  Divide lettuces among 6 plates or shallow bowls.  Scoop cabbage onto the lettuce.  Lift the skins off of the salmon fillets and place a fillet atop the cabbage.  Spoon a dollop of Greek yogurt onto the salmon; arrange strips of rhubarb on the yogurt.





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Inspired Meal... shrimp & broccoli pasta

2/20/2016

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     When I'm not home taking care of a 3 month old puppy, I'm traveling. I spent some time in the southwest visiting family and friends... all in different locations.  We started out in Phoenix, followed by several days in Palm Springs.  My husband's goal is to see all of the national parks in the U.S.  Many of them he's already been to (many without me).  But on this occasion I accompanied him to Joshua Tree and Sequoia National Parks.

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       Of the two parks, Joshua Tree was my favorite.  The rock formations were amazing.....

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    No....................................................................I did not sleep in a tent

    Plus, in Joshua Tree's favor... it is not 7000 feet above sea level as is Sequoia National.   Those who know me well, know it is extremely difficult for me to be captive in a car driving up the side of a mountain. I act obnoxiously, I've been told.  It's a trait I am not proud of, and I feel badly for anyone who has to put up with my behavior.  But you know... that's just the way it is.  I'm sure I have many other sterling qualities that compensate for my disappointing display on the mountain side... 

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      I also didn't pack for Sequoia National Park.  Before we left, I read the 90 degree forecasts for the desert and never imagined being cold, in a place that had just received 3 feet of snow.  No winter coat packed.  No boots.  Nothing warm.  But... it was beautiful.
     After spending two days in the mountainous winter wonderland, we left Sequoia with a slow descent down the mountain (tire chains required) and headed south to warmth and a couple of days with my husband's relatives outside of L.A.  The last leg of our journey took us to Tucson and a visit that was very special to me.  We spent time with Ginny and Ron; friends we made when I was a student at the Kansas City Art Institute back in the 70's, when I was in the Fiber Department and Ron in Ceramics.  It was a visit that never felt like we parted ways when school ended so many years ago. 
     The Broccoli and Shrimp Pasta recipe is my version of a beautiful meal made by Ron and enjoyed outdoors... something we won't be doing in Saint Paul fore another 3 months (if that soon).  Serve with some really good bread and glasses of white wine!


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RECIPE SERVES 3
• Broccoli florets, halved, from 1 head of broccoli
• 3/4 pound capellini (angel hair) pasta
• 2 cloves of garlic, minced
• Pinch of red pepper flakes (more or less to taste)
• 1 pound shrimp, shelled and deveined
• Extra-virgin olive oil
• Salt & freshly ground black pepper
• Lemon wedges, for serving
• Parmigiano Reggiano, grated

1. Gently boil the broccoli florets in lightly salted water until just tender when pierced with the tip of a knife.  Drain and set aside.
2. Bring a large pot of water to a boil and add a pinch of salt. Add the capellini and cook until al dente.  Drain and reserve.
3.  In the meantime, in a large sauté pan, heat a generous drizzle of olive oil.  Add the broccoli and cook briefly over medium-high heat.  Add the garlic, red pepper flakes and cook, adding more olive oil if necessary, until the garlic is fragrant. Add a sprinkling of salt and transfer broccoli to a bowl.
4.  Add a little more olive oil to the pan and heat over medium-high heat.  Add the shrimp to the hot pan; sprinkle with salt and pepper.  Cook the shrimp, turning once, until pink and opague.  This should take approximately 3-5 minutes, depending on the size of the shrimp.
5.  Adjust the heat to low and add the reserved broccoli and drained pasta.  Stir to combine and add an addition drizzle of oil.  Divide the pasta between 3 bowls and serve.  Squeeze some fresh lemon juice overs each serving and pass the Parmigiano Regginao.




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My Go-To Meal

10/26/2015

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     This was the summer of roasted eggplant in my kitchen.  I grow eggplant every year, but have never been able to say it reached bumper crop proportions.  This time was different.  I (almost) had more eggplant than I knew what to do with.  And what did I do with it?  I made it exactly the same way each time I picked it from my garden.  That may sound boring to many of you, but we just couldn't get enough of the roasted eggplant.  And when I had visitors from out of town, or friends and family over for dinner, I knew that it wasn't just me loving my pasta tossed with roasted eggplant and onions plus fresh, homemade ricotta stirred into the mix.  The recipe was requested by everyone who has eaten it; and making it couldn't be easier. 
     I was raised on eggplant.  My mother grew classic eggplant in her garden and like me, prepared it only one way. She sliced the eggplant thinly, dipped the slices in beaten eggs and cracker crumbs, and followed by frying in vegetable oil.  I could be wrong... but I don't remember anything else on the dinner table those nights.  My mother just kept filling our plates with the freshly-made, hot fried eggplant, and we devoured it. 
     For many years I just roasted my cubed eggplant with onions and fresh thyme, then tossed with hot pasta, a dousing of extra-virgin olive oil and topped it all with grated Parmigiano- Reggiano.  That was it, and it was good.  But this has also been the summer of homemade fresh ricotta.  That addition is what changed everything... along with a hefty drizzle of a good quality balsamic, as suggested by friend and blogger Stacey Snacks. 
     Last night I changed it up a bit.  Instead of tossing the eggplant and onions with pasta, I topped a pizza on the grill with the vegetables and ricotta.  I also changed the way I usually make my pizza dough (recipe HERE), which resulted in the best grilled pizza I have ever made.  I'm hoping for some decent weather down the road so I can continue to experiment with the grilling of the dough.  First of all, I forgot to add a bit of honey to the proofing yeast, although I don't know if that made a difference.  Sugar is often added to yeast and water to help the process along.  I also --always-- refrigerate the balls of dough for a time until I begin the pizzas, usually later in the day.  This time, I took the room temperature, beautifully soft yeast dough, instead of refrigerating it, and immediately began stretching into a round, then tossed it onto the hot, gas grill.  It was over the top perfect.  My husband kept describing it as pastry.  There was no bready doughiness.  It was delicate, crisp, and shattered like the leaves of puff pastry in a croissant... spectacular.  However you use the roasted eggplant, though, I can guarantee you'll love it also.

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+ The ingredients below are approximate.  Feel free to mix it up the way you like it.  I use enough fresh-cubed eggplant to totally cover a large baking sheet with 1-inch sides.  And don't be stingy with the extra-virgin olive oil!

• 1/2 - 3/4 pound fresh ricotta, purchased or homemade (recipe HERE)
• 3-4 smaller classic eggplant or 6 Japanese eggplant (see above), peeled if using Classic Eggplant, and cut into 1-inch cubes
• 1 very large yellow onion cut into 1-inch wedges, and wedges kept intact
• Extra-virgin olive oil
• Kosher or sea salt and freshly-ground pepper
• Fresh thyme sprigs
• Good quality balsamic vinegar

1.  Preheat oven to 375˚F.  In a large bowl, toss the eggplant with enough olive oil to lightly coat and a sprinkling of kosher or sea salt.  Spread the eggplant in a single layer onto a baking sheet with 1-inch sides and transfer to oven.  Roast eggplant, tossing occasionally, until it begins to soften.  Place the onion wedges in the bowl and drizzle with olive oil to lightly coat; sprinkle with salt.  Add the onions, along with any of the oil remaining in the bowl, to the eggplant.  If the mixture seems dry, drizzle with additional oil.  Continue to roast the eggplant and onions, gently tossing often for even caramelization.  Once the onions are added, watch closely.  I like the onions soft with a bit of color.  Avoid burning the onions or they will become bitter.  Keeping the wedges intact as much as possible during roasting helps with that.  Right at the end you can start breaking up the onion into pieces. I never watch the clock when making this. Individual ovens make differently.  I prefer a gentle roast at 375˚, tossing often, and watching closely to avoid any burn.
2.  When roasted to your liking, remove from oven and transfer to a large mixing.  Add a good drizzle of the balsamic and leaves from the fresh thyme sprigs; adjust salt and add freshly-ground pepper to taste.  Gently stir in as much fresh ricotta as you like.  My feeling is, there can never be too much.  Toss mixture with hot pasta (adding a little more olive oil if needed), use on pizza, or top crostini.  It's endless...





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Burrata with Speck, Peas, and Mint

6/30/2015

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   Aside from the heirloom tomatoes in my vegetable garden, peas have become my favorite crop.  I planted English shelling peas for the first time last year and this spring doubled the amount with half climbing peas, half bush.  When I was a little girl, I would sit in the middle of my aunt's pea patch (and it was huge), shelling pea after pea, eating all the contents and saving none.
   Last year I made pea risotto over and over; sometimes with prosciutto, sometimes using bacon.  This time around, I'm stuck on Burrata with Speck, Peas, and Mint.  I found Nancy Silverton's recipe for this in the cookbook, Harvest to Heat by Darryl Estrine and Kelly Kochendorfer.  I have checked this book from the library so often, my husband is saying... Just buy it!

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     I'm loving speck, an air-dried ham from northern Italy, and may substitute it for prosciutto from now on.  My understanding is, both prosciutto and speck are salt cured, but speck is also smoked.  And... there is less fat on the slices!
     The combination of sweet peas, burrata, and speck are fantastic.  I'm hoping the harvesting of peas from my garden continues for a long while.  I need to make this (often) a few more times.

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• 1 1/2 cups fresh peas
• 1/2 cup mint leaves, julienned
• 2 tablespoons fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• 8 tablespoons freshly grated Parmigiano-Reggiano
• Coarse salt and freshly ground black pepper
• 1 pound speck (about 16 slices)
• 1 pound fresh burrata, cut into 8 slices

1.  Fill a small saucepan with cold water and place over medium-high heat.  Add the peas and cook for 2 minutes.  Drain peas in a mesh strainer and place under cold running water to cool.  Shake strainer to remove as much water from peas as possible.
2.  In a medium bowl, combine the peas, mint, lemon juice, olive oil, 4 tablespoons of the Parmigiano-Reggiano, and salt and pepper to taste.  Gently mix ingredients until thoroughly combined.
3.  Arrange 4 slices of speck in a spoke pattern onto 4 plates.  Place 2 slices of burrata in the center of each plate of speck.
4.  Divide and scoop the pea mixture over the burrata.  Sprinkle 1 tablespoon of Parmigiano evenly over the top of each plate.






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