My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!
Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!
Yield: Serves 6 to 8
- 3/4 cup parsley, plus more for garnish
- 2 T snipped chives, plus more for garnish
- 2 T tarragon leaves, plus more for garnish
- 2 T chervil leaves, plus more for garnish, optional
- 1 1/2 tsp fresh lemon juice
- 1/2 cup extra-virgin olive oil
- coarse salt and freshly ground pepper
- 2 pounds asparagus, cut into 1/2-inch pieces
- 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
- 1/4 cup raw pine nuts, preferably Italian
- 8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
- In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
- Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
- Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
- In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
- Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.
- Toss in the cheese and pine nuts.
- Transfer to bowls and garnish with whole herbs.
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Posted in Pasta, Quick, Sauces, Vegetarian
Tags: asparagus, buffalo mozzarella, burrata, chervil, chives, dinner, fazzoletti, fresh pasta, Italian, pappardelle, parsley, pasta, pine nuts, summer, tarragon, vegetarian
This may need to become a gold standard dinner party dish. (I really need to have more dinner parties!!) It was healthy (maybe?), elegant, and absolutely delicious. We ate it for Easter dinner this year- the salmon was very flavorful and everyone was begging for more lentils. What a great crowd! 🙂
This recipe was adapted from Gourmet, contributed by Shelley Wiseman, via Epicurious.com. I increased the amount of leeks. We ate it with Asparagus and Fava Beans with Toasted Almonds. Wonderful!
Yield: Serves 6
For the Mustard-Herb Butter:
- 7 tablespoons unsalted butter, softened
- 1 1/2 tablespoons chopped chives
- 1 1/2 teaspoons chopped tarragon
- 3 teaspoons whole grain mustard
- 3 teaspoons fresh lemon juice
For the Lentils:
- 1 1/2 cups French green lentils
- 6 cups water
- 4 medium to large leeks (white and pale green parts only)
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
For the Salmon:
- 6 (6-ounce) pieces skinless salmon fillet (I portioned a 2-ish pound salmon fillet)
- 3 tablespoons unsalted butter
Make mustard-herb butter:
- Stir together all ingredients with heaping 1/4 teaspoon each of salt and pepper.
Cook the lentils:
- Bring lentils, water, and 1 1/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
- Remove from heat and let stand 5 minutes. Reserve 3/4 cup cooking liquid, then drain lentils.
- While lentils cook, chop leeks, then wash and drain. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
- Add lentils with reserved cooking liquid to leeks along with scant 5 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
- Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
Sauté salmon while leeks cook:
- Pat salmon dry and sprinkle with 3/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper (total).
- Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
- Serve salmon, topped with remaining mustard-herb butter, over lentils. (I placed the mustard-herb butter over the warm fish on the plates prior to serving.)
- Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
- Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).
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Posted in Holiday, Recipes, Seafood
Tags: chives, dinner, dinner party, Easter, French lentils, green lentils, herb butter, leeks, lentils, mustard, salmon, salmon fillet, tarragon, whole grain mustard
A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! 🙂 (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!
Yield: Serves 4
- 1 cup whole wheat couscous
- 3/4 cup boiling water or vegetable stock
- 1 small yellow onion, thinly sliced
- 1 T olive oil
- 1/4 tsp coarse salt
- 1/4 tsp ground cumin
For the Herb Paste:
- 1/3 cup chopped parsley
- 1 cup chopped cilantro
- 2 T chopped tarragon
- 2 T chopped dill
- 2 T chopped mint
- 4 T olive oil
To complete the dish:
- 1/2 cup roasted, salted pistachios, roughly chopped
- 3 green onions, finely sliced
- 1 jalapeño, finely sliced
- 4-5 cups arugula leaves, roughly chopped
- 3-4 oz feta cheese, crumbled
- Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
- Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
- To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
- Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
- Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.
One Year Ago:
Posted in Greens, Quick, Recipes, Sides, Vegetarian
Tags: arugula, cilantro, couscous, dill, feta, Fiesta Friday, jalapeño, mint, Ottolenghi, parsley, pistachios, Plenty, scallions, tarragon, vegetarian, whole wheat