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Posts Tagged ‘garlic
15
Dec
08
Roman-Style Chicken
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09
Dec
08
Lasagna with Sauteed Broccolini
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Shrimp Fra Diavolo with Vermicelli
Food and Wine is becoming my favorite source for fast, easy, reliably good recipes. Here’s another one. I would also venture to say that it’s decently healthy. I halved the recipe and used just one tablespoon of olive oil. Hate to admit it, but when I order this from my favorite restaurant in Saranac Lake, NY, the Red Fox, my plate looks like a red oil slick when the meal is over. So darn good. But this version of Shrimp Fra Diavolo is a little healthier. I followed the recipe for the most part, but added some extra crushed red pepper to make it a little spicier. My husband is not a huge fan of shrimp, so I grated a little Romano cheese, left the shrimp off his plate, and topped it with the Romano. As the recipe says, the sauce with the vermicelli really is good enough to stand on its own.
19
Nov
08
Rustic Garlic Chicken
Another easy Food and Wine recipe, great for a chilly fall evening. Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe. Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary. I served it on top of rice. Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.
Garlicky Shrimp with Olive Oil (Gambas al Ajillo)
This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine. Gambas al Ajillo is a classic tapas dish, and very quick and easy. This took me all of 15 minutes to make, including food prep. I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly. I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.
Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red. At least it was from the right country. I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote). And this probably was a quixotic choice to go with shrimp. The best way to describe this wine was very ripe and plummy. It really might be a better match for meats, but I enjoyed it anyway. Just don’t call me Sancho Panza.
Antipasti and Herb Salad with Lemon-Garlic Vinaigrette
This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe. I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo). The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo. The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.
Antipasti and Herb Salad (2 servings)
½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic
4 large artichoke hearts, drained well and chopped
1 small yellow heirloom tomato, chopped
½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano
Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften. Add shallots and balsamic vinegar to the skillet. Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes. Remove from heat and allow to cool completely. Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette. Top with shaved Parmigiano-Reggiano.
Lemon-Garlic Vinaigrette
1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste
Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.
Quick-Roasted Chicken with Mustard and Garlic
I found this recipe at Food and Wine. Instead of roasting a whole chicken, I went with two bone-in breasts with the skin on, and cut the other ingredients in half. The recipe was fantastic and the chicken turned out juicy and flavorful with just the right amount of tanginess from the mustard and Tabasco.
I made a couple minor changes to the cooking process. When I browned the chicken in the pan, I turned the pieces over and did a few minutes on each side. I then transferred them to a small pyrex baking dish. I was concerned that the chicken would get dry at 450, so I put 2 teaspoons of butter and ¼ cup chicken broth in the baking dish with the chicken. I cooked it for 25 minutes and then let it rest for five minutes, and served it with white rice and a mixed greens salad. For the salad dressing, I mixed a couple tablespoons of olive oil with about one tablespoon each of balsamic vinegar and red wine vinegar. I then added a touch of honey and salt and pepper. I used Bogle Chardonnay to cook with and to served it with the meal.
02
Nov
08
Fromage Fort
This is a Jacques Pepin recipe from Food and Wine. Great way to use up the little bits of cheese you have left over. I used cave-aged cheddar and Amablu Gorgonzola, both from Minnesota’s Faribault Cheese Caves, asiago, Parmesan, and Parrano cheeses. The extra sharp cheddar and Amablu made for a pretty strong mixture, but after all, that’s what “fromage fort” means – “strong cheese.”
This can be served cold or spread on bread and broiled. Pics of each option are included – cold with crackers and a little extra freshly ground pepper, and hot, broiled on top of crusty Italian peasant bread. This is a great appetizer, especially with a nice glass of wine.
01
Nov
08
Quick Beef Calzones
This is a quick, filling meal or snack. Great for football watching or movie night at home!
I put together this recipe as I went and it turned out well. I froze half the calzones and
would definitely make this again.
½ pound ground beef
2 shallots, finely chopped (or use ¼ cup chopped onion)
1 large clove of garlic, minced
1 cup prepared tomato pasta sauce such as marinara
1 cup shredded cheese (recommend mozzarella, fontina, gruyere or a packaged Italian
mix)
1 tablespoon olive oil
1 roll refrigerated pizza dough
1 egg
cooking spray
Preheat the oven to 425. Unroll pizza dough onto a cookie sheet coated with cooking spray. Cut the dough into six evenly-sized squares. Sautee shallots in olive oil for 1-2 minutes. Add ground beef and cook until thoroughly browned. Add tomato sauce and cheese, mix thoroughly and remove from heat. Lightly brush the edges of each dough square with water with a basting brush. Spoon around ¼ cup meat filling into the center of each square, leaving a border of dough all the way around.
Stretch dough over filling and use the tines of a fork to seal the edges. Beat an egg and using a basting brush, lightly brush each calzone with egg. Bake for 6-8 minutes, or until calzones are golden brown and dough is thoroughly cooked. Serve with warm marinara sauce for dipping.
