Shrimp Baked with Garlic and Herbs
The words “Baked” and “Shrimp” do not seem to have an affinity, but I assure you, this is my new favorite method of cooking these crustaceans.
An overcooked shrimp can taste like a pencil eraser, and I assure you, I have made my fair share of those. But, the great thing about shrimp is that they have a natural internal timer. Once they get pink and remain “C” shaped, they are cooked all the way through. When they are overcooked, they become “O” shaped, and hard as a rock.
Shrimp is one of the first things I started experimenting with when I was learning to cook. It is generally foolproof if it is seasoned well, and like I said before, not overcooked. The oven assures a perfectly cooked shrimp every time!
I made these for a risotto, but you could serve them as appetizers or even pop them on the grill in the summer with the same garlic and herb rub! Your choice.
What is your favorite way to prepare shrimp?
Irish Beef Stew
In honor of St. Patrick’s Day, even though I am only part Scots-Irish, and because I am not in “opening night” of our current rep, I decided to make beef stew. I say that, because this recipe takes a couple of hours, but it is well worth the effort.
When I was researching recipes for an Irish stew, I was given many options. I could chose beef or lamb (I chose beef), a wide array of vegetables (I decided on some traditional, and some untraditional), and the use of a braising method. Braising is cooking with moist heat. The more common methods of braising use beef or chicken stock, canned tomatoes, or some sort of wine. However, I kept running across stew recipes where the braising method used a can of Guinness beer. So, I HAD to try it!
Also, making a giant stew also means LEFTOVERS! Which is great when I am performing.
Salmon en Papillote with Celeriac and Fennel
Recently, I have been enjoying making up my own recipes and flavor combinations. This recipe is a creation that I came up with because of my obsession with cooking “en papillote”.
“En Papillote” in French means “in parchment”, and refers to a cooking method in which food is folded in a “parcel” and then baked. It is a very popular method of cooking fish (so that your house does not stink from pan-frying!), but i have also made vegetables and chicken in parchment. The main ingredients in this dish, besides the salmon, are fennel and celeriac. Most people probably have not cooked with either of these ingredients, but they are stunning for the palate. Fennel, when cooked down, looses its anise flavor and becomes sweet and mellow. Celeriac, the root from the ubiquitous celery stalk, has a starchy quality that tastes more interesting than the everyday potato, and has more nutritional benefits.
These fish packages are so fun to serve and eat! Enjoy.
Three Cheese and Basil Frittata
I have recently been into making BIG weekend breakfasts. I guess it is because by the time I actually get out of bed, and ready for my day, I am so hungry that the thought of going to a restaurant just seems overwhelming. Plus, there are long waits, screaming children, and I like the way I make my coffee the best!
This morning, we had my Mom over for breakfast. Besides burning the cinnamon toast (twice-in a toaster), the breakfast was really delicious! This is my third time making this frittata, and I finally found the perfect combination of cheeses: Manchego, Parmigiano, and Ricotta. The Manchego gives a tanginess, the Parmigiano has a kick of salt, and the Ricotta adds a creaminess.
I served this meal with bacon wrapped rosemary stems, and cinnamon raisin brioche.
Cumin-Scented Ratatouille with Halibut Filets
Ratatouille comes from the word touiller which means “to toss” in French. That is just what this dish is: tossed vegetables. I have never made ratatouille, but after making it, I realized I have had it multiple times. My foodie friend Michael recently made a spanish version of this dish for his wife’s birthday. I was inspired, so I decided to make my own version, roughly based on his recipe.
Ratatouille was originally a poor farmer’s dish. The farmers would use the fresh summer vegetables they had from their crop, and create a meal based on those ingredients. However, culinarily speaking,“poor man’s food” is very trendy and chic right now. On a recent trip to New York City, I ate at a restaurant called Diner that my friend Alexis works at. They have a menu of all seasonal and sustainably-farmed food. The experience was outstanding, because everything was in the peak of its freshness.
This dish would obviously be the best in the summer when all of these ingredients are at their peak. Luckily, Whole Foods makes all food season-free!
Cabernet Braised Short Ribs
Merry Christmas! This was another one of those mouth watering recipes that I saw in the October issue of Bon Appetit magazine (their picture is MUCH better). I have made it before, and thought that this would be a perfect meal for Christmas Day.
Erik’s Mom and Dad, and my Mom and Brother came over to celebrate this year. The meal was a hit! It was such elegant comfort food. I used a nice bottle of wine to braise the ribs. I recommend not using “cheap” (10 dollars and under) Cabernet Sauvignon. When the flavors concentrate, then the red wine sauce will not taste as delicate. Also, this time, I used boneless beef short ribs. The last time I made it, I used bone-in short ribs. Erik like the boneless better ( I thought they were less moist). I guess it is up to your taste preference.
These ribs need to be marinated 1 day in advance. Also, I served this with Gorgonzola polenta, but you could certainly put it over mashed potatoes, or mashed cauliflower, or whatever you want.
Mini Chicken Pot Pies
Since I have purchased my ramekins for my Molten Lava Cakes, I have been anxious to use them again. These mini pot pies are my creation after being inspired by recipes from Epicurious.com and my new Donna Hay Cookbook.
Feel free to use any vegetables you have on hand. You could use celery, green beans, or even mushrooms. You could also use shredded rotisserie chicken in place of the boneless chicken thighs. Just add the chicken in with the vegetables the last 5 minutes they are simmering. This meal is delicious!
Pork Chops with Baby Beets and Cipollinis
I recently got a new cook book. The author is an Australian Chef named Donna Hay. Her recipes totally suit my cooking style because they are easy to create, yet elegant in presentation and flavor. I have had a wonderful time reading through her book, and learning the basics of her recipes.
Spicy Spaghetti and Turkey Meatballs
I love comfort food, however, it is not necessarily the best for you all the time. This is why I like this recipe. It uses whole wheat pasta and ground turkey instead of ground beef. The sauce is definitely a little spicy, so if you want to avoid the heat, you can leave out the chipotle in adobo.
