My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
Posted in Recipes, Sides, Vegetarian
Tags: Arborio, basil, carnaroli, dinner, Italian, parmesan, Parmigiano Reggiano, parsley, pecorino romano, rice, risotto, side dish, summer, tomatoes, vegetarian, white wine
This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
- 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes
- 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
- 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
- 1/2 teaspoon red-pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
- 5 tablespoons unsalted butter, cut into 5 pieces
- 3 tablespoons chopped parsley or chives, or torn basil leaves
- 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
- crusty bread, for serving, if desired
- If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
- Pat the shrimp very dry and season with salt and pepper.
- In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
- Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
- Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
- Serve over pasta or with crusty bread, if desired.
Posted in Pasta, Quick, Recipes, Shrimp
Tags: bucatini, cherry tomatoes, chives, corn, dinner, garlic, grape tomatoes, lemon, linguini fini, parsley, pasta, scampi, shrimp, summer, tomatoes, white wine
As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.
Yield: Serves 4
4 T extra-virgin olive oil, divided
1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
2 medium shallots, finely chopped
- 4 garlic cloves, finely chopped
1 lb spaghetti or 12 oz bucatini
- 1/2 cup white wine
- 1/2 cup reserved pasta water
1/2 cup heavy cream
1/3 cup finely chopped parsley
zest and juice of 1/2 lemon
2 T unsalted butter, cut into pieces
1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
- Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
- Using a slotted spoon, transfer mushrooms to a plate; season with salt.
- Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
- Finely chop the shallots and garlic in a mini-food processor, if desired.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
- Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
- Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
- Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
- Divide pasta among bowls and top with more Parmesan and parsley, as desired.
Posted in Pasta, Recipes, Vegetarian
Tags: bucatini, cremini, dinner, heavy cream, lemon, mushrooms, Parmigiano Reggiano, pasta, shallots, shiitake, spaghetti, vegetarian, white wine, wild mushrooms
After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
- 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme leaves
- 2 T olive oil
- 4 T unsalted butter, divided
- 1 very small shallot, minced (about 1 tablespoon)
- 3 garlic cloves, minced (about 1 teaspoon)
- 2 T all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 2 T drained capers
- 2 T minced fresh parsley, plus more for garnish
- 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
- hot sauce, optional
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
- Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
- Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
- Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
- Sprinkle in the flour, and cook, stirring, for 2 minutes.
- Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
- Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
- Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
- Garnish with more fresh parsley.
Posted in Pork, Recipes, Sauces
Tags: American, B. Smith, butter, butter sauce, capers, dinner, easy, gravy, lemon, lemon zest, pork, pork chops, shallot, smothered, Southern, thyme, white wine, wine
Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂
This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉
The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!
Yield: Serves 4 to 6
- Cook the pasta in a large pot of boiling salted water until al dente; drain.
- Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
- Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
- Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
- Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.
Posted in Pasta, Pork, Quick, Recipes
Tags: basil, cream, grainy mustard, hot Italian pork sausage, Italian, Italian sausage, mustard, Nigel Slater, penne, pork sausage, rigatoni, sausage, shells, sweet Italian pork sausage, white wine, whole grain mustard
I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.
In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!
Yield: Serves 4 to 6
- 1 pound grape or cherry tomatoes, halved
- 1 medium-size lemon, thinly sliced into rounds, seeds removed
- 3 large garlic cloves, very thinly sliced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/2 cup dry vermouth or dry white wine
- 16 oz orzo pasta
- 3 3/4 cups boiling water
- 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
- 6 oz fresh mozzarella cheese, roughly torn by hand
- 1/4 cup finely grated Parmigiano Reggiano cheese
- Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
- Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
- Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
- Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
- Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
- Stir in the orzo.
- Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
- Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
- Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
- Preheat the broiler to high.
- Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
- Remove from the oven and let stand for a few minutes.
- Sprinkle the remaining basil over the top just before serving.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, dinner, fast, grape tomatoes, lemon, meyer lemon, mozzarella, orzo, Parmigiano Reggiano, sheet pan, tomatoes, vegan, vegetarian, vermouth, white wine