Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette

Serving Size  : 6    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  orzo (about 1 1/3 cups)
  6 1/2       tablespoons  extra-virgin olive oil -- divided
  4             tablespoons  red wine vinegar -- divided
  2             medium  zucchini or summer squash (about 9 ounces total) -- cut lengthwise into 1/4-inch-thick slices
  1             red or yellow bell pepper -- quartered
  3             tablespoons  pesto sauce
  2             tablespoons  fresh lime juice
  1             pound  uncooked large shrimp -- peeled, deveined
  2             heirloom tomatoes (8 to 10 ounces total) -- cored, cut into 1/2-inch cubes (about 2 cups)
  1/2       cup  thinly sliced fresh basil leaves plus sprigs for garnish
  1             8 ounce  ball fresh mozzarella cheese -- cut into 1/2-inch cubes


Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo.

Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.

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Grilled Shrimp with Miso Butter


Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- softened
  2              tablespoons  white miso
  1/2           teaspoon  finely grated lemon zest
  1              tablespoon  fresh lemon juice
  1              tablespoon  thinly sliced scallion -- plus more for garnish
  1              pound  shelled and deveined large shrimp
  2              tablespoons  canola oil
  1              large  garlic clove -- minced
  1              teaspoon  Korean chile powder (gochugaru) or other chile powder
  1              teaspoon  kosher salt
  1 1/2        teaspoons  pickled mustard seeds in brine -- from a jar of pickles

In a food processor, combine the butter with the miso, lemon zest and lemon juice and puree until smooth. Add the 1 tablespoon of scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.
In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish the shrimp with scallions and the pickled mustard seeds and brine and serve.
MAKE AHEAD
The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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Cilantro-Mint Chimichurri Sauce



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2             C  Cilantro -- chopped
  1/4             c  mint -- chopped
  3              clove  garlic -- chopped fine
  3                 tb  red wine vinegar
  1/4             c  olive oil
                        kosher salt and pepper

Combine all.




Classic French Vinaigrette


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/8      teaspoon  sea salt
  3        tablespoons  sherry or red wine vinegar
  1              small  shallot -- peeled and minced (about 1 tablespoon)
  2        Tablespoons  Dijon mustard
  1/4           cup  Olive oil

                        fresh herbs if desired

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

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Delicious Baked Fudge


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  Eggs
  1                cup  Sugar
  2        Tablespoons  Cocoa -- (heaping)
  2        Tablespoons  Flour
  1/2           cup  Butter -- Melted
  1           teaspoon  Vanilla Extract

Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.

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Fresh Pasta with Prawns and Lemon Oil


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Kosher salt -- to taste
  3/4           lb.  fresh pasta dough -- cut into tagliolini (see related recipe at left)
  1 1/4           cups  olive oil
  2                     lemons -- 1 zested
  3               cups  coarse bread crumbs
  2                lb.  prawns -- peeled and deveined
                        Freshly ground pepper -- to taste
  2               tsp.  minced garlic
  1               Tbs.  fresh lemon juice
  1               tsp.  anchovy paste
  1/4           cup  capers -- rinsed and drained
  2               Tbs.  chopped fresh flat-leaf parsley
                        Grated Parmigiano-Reggiano cheese for serving

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water. Rinse the pasta with cool water; set aside.

Pour 1 cup of the olive oil into a small saucepan. Using a knife, cut the peel off 1 lemon and add the peel to the pan. Set over medium heat and heat the oil until just warm. Remove the pan from the heat and let stand for 30 minutes. Strain the lemon oil; set aside.

In a large sauté pan over medium-high heat, warm the remaining 1/4 cup plain olive oil. Add the bread crumbs and cook, stirring, until browned and toasted, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Wipe out the sauté pan, set over medium-high heat and warm 1 Tbs. of the lemon oil. Season the prawns with salt and pepper. Add half of the prawns to the pan and cook until pink and opaque throughout, 1 to 2 minutes per side; stir in 1 tsp. of the garlic during the last 30 seconds of cooking. Transfer the prawns to a bowl. Wipe out the pan and repeat with 1 Tbs. of the lemon oil, the remaining prawns and 1 tsp. garlic. Toss the prawns with the lemon juice.

In the same pan over medium-high heat, warm 1 Tbs. of the lemon oil. Add the anchovy paste and stir until fragrant, about 10 seconds. Add 1/2 cup of the reserved cooking water, the pasta, capers and lemon zest and stir until heated through, adding more cooking water as needed. Transfer to a platter. Top with the prawns, bread crumbs and parsley. Drizzle with some of the lemon oil (reserve the remaining oil for another use). Sprinkle with cheese and serve immediately.

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Linguine with Crab, Lemon, Chile and Mint


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  linguine
                        Kosher salt
  4        tablespoons  unsalted butter -- divided
  2        tablespoons  olive oil -- divided
  1/4           cup  minced shallots
  1           teaspoon  minced garlic
  2                     Fresno chiles -- red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
  1 1/2    tablespoons  fresh lemon juice -- (or more) divided, plus 2 teaspoons (packed) finely grated lemon      zest, divided
                        Freshly ground black pepper
  8             ounces  cooked shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
  1/3           cup  fresh mint leaves -- gently torn, divided

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high.
Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 Tbsp. butter, 1 Tbsp. oil, 1 Tbsp. lemon juice, 1 tsp. lemon zest, crab, half of mint, and more chile rounds, if desired.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 tsp. lemon zest and mint. Sprinkle with more lemon juice if desired.

                   
Panna Cotta with Strawberries and Balsamic Vinegar



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  water
  1 1/4      teaspoons  unflavored gelatin
  2               cups  whipping cream
  1 1/4           cups  plain goat's-milk or whole-milk yogurt
  1              whole  vanilla bean
  1/2           cup  sugar

  2                pts  baskets strawberries -- hulled, thinly    sliced
  3        tablespoons  balsamic vinegar
  2              tbsps  sugar
  1/2      teaspoon  freshly ground black pepper



For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.




  Parppardelle Bolognese


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4           cup  olive oil
  2             slices  thick-cut bacon -- diced
  1                cup  chopped onion
  1/2           cup  chopped celery
  1/2           cup  chopped carrot
  4                     garlic cloves -- minced
  1         tablespoon  chopped fresh thyme
  1              pound  ground veal
  1              pound  ground pork
  1                cup  dry red wine
  2                     bay leaves
  2               cans  beef broth -- (14 ounce)
  1 1/2           cups  canned tomato puree

 Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.


NOTES : We substitute ground beef and mild sausage for the veal and pork.
When making pasta at home, use 1 1/2 recipes and roll out to #4.



 Pasta with Smoked Salmon and Capers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4           cup  extra-virgin olive oil
  1              small  onion -- chopped
  1/4         pound  smoked salmon -- chopped
  1                cup  heavy cream (a.k.a. whipping cream)
  3        tablespoons  capers -- drained
                        Salt and freshly ground black pepper to taste
  1              pound  pasta -- cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
                        Freshly grated imported Parmesan cheese

In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

                   


Pumpkin Guinness Gingerbread with Cream Cheese Frosting

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Guinness
   1/2           cup  molasses
  1               tsp.  baking soda
  3              large  eggs
  1                cup  sugar
  1/2           cup  packed brown sugar
  1/2           cup  canola or other vegetable oil
  1                cup  canned pumpkin puree
  1              Tbsp.  grated fresh ginger
  2               tsp.  vanilla
  2               cups  all-purpose flour
  1              Tbsp.  ground ginger
  1              Tbsp.  cocoa
  1 1/2           tsp.  baking powder
  1               tsp.  cinnamon
  1/4          tsp.  allspice
  1/4          tsp.  salt
                        Crean Cheese Frosting
  1/4           cup  butter -- softened
  4             ounces  cream cheese
  2               cups  icing sugar -- maybe 3 cups
  1/4           cup  milk
  1           teaspoon  vanilla

Preheat oven to 350°F. Spray a Bundt pan really well with nonstick spray.

In a medium saucepan with room for the mixture to foam up, stir together the stout and molasses over medium heat. Bring to a boil, then remove from the heat and stir in the baking soda. Set aside until the foam subsides and the mixture cools slightly.

In a large bowl, whisk together the eggs, sugars, oil, pumpkin puree, ginger and vanilla. In a medium bowl, whisk together the flour, ground ginger, cocoa, baking powder, cinnamon, allspice and salt.

Add about a third of the dry ingredients to the egg mixture and stir just until combined. Add half the molasses mixture, then another third of the dry ingredients, the rest of the molasses mixture and the rest of the dry ingredients, stirring after each addition just until combined.

Pour the batter into the prepared pan and bake for an hour, until the top is springy to the touch. Cool for a few minutes, then invert onto a wire rack while still warm. Cool completely before spreading with cream cheese frosting.

To make frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and well-blended. Add a more sugar or milk if necessary to achieve a spreadable frosting.

                   
Spring Green Risotto

Serving Size  : 6  
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  good olive oil
  1 1/2    tablespoons  unsalted butter
  3               cups  chopped leeks -- white and light green parts (2 leeks)
  1                cup  chopped fennel
  1 1/2           cups  Arborio rice
  2/3           cup  dry white wine
  4               cups  simmering chicken stock -- preferably homemade (4 to 5)
  1              pound  thin asparagus
  10            ounces  frozen peas -- defrosted, or 1 1/2 cups shelled fresh peas
  1         tablespoon  freshly grated lemon zest (2 lemons)
                        Kosher salt and freshly ground black pepper
  2        tablespoons  freshly squeezed lemon juice
  1/3           cup  mascarpone cheese -- preferably Italian
  1/2           cup  freshly grated Parmesan -- plus extra for serving
  3        tablespoons  minced fresh chives


Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

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