I found this fast, easy & delicious recipe on the McCormick spice web site (http://www.mccormick.com/Gourmet/Recipes/Main-Dishes/Creamy-Linguine-with-Shrimp-and-Asparagus). I had to change a couple of things for our available ingredients and to reduce the servings from 6 to 2. The original recipe calls for linguine, but we only had spaghetti. I changed the seasoning from Tuscan to Italian.
Below is my version of the recipe, which serves 2
Ingredients
- 6 oz medium shrimp
- 4 oz. spaghetti
- 2 tablespoons butter
- 1/2 pound asparagus, sliced diagonally into 1 & 1/2" pieces
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
Directions
1. Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water. (I forgot to reserve the water. Not sure how much of a difference this made.)
2. Meanwhile, melt butter in a large, deep skillet on medium heat. Add asparagus and garlic. Cook and stir 5 minutes, or until asparagus is tender crisp.
3. Add cream, seasoning, lemon juice, and sea salt. Bring to a boil, stirring occasionally.
4. Stir shrimp into skillet. Reduce heat to low. Simmer 5 minutes, or just until shrimp turn pink. Add pasta and reserved cooking water; and toss to coat well. Serve immediately with grated Parmesan or Romano cheese, if desired.
Sunday, April 10, 2016
Tuesday, April 5, 2016
Raspberry & Chocolate Ripple Semifreddo
This delicious recipe serves 10 and takes a bit of work, but it is well worth it. One nice thing about it is that it can be made a couple of days ahead of time. It is a nice, different dessert to add to an Italian meal.
The recipe below started with a recipe I found at http://www.bakersroyale.com/raspberry-and-chocolate-ripple-semifreddo/ I changed it by adding a couple of ingredients that I use in a Frances Mayes semifreddo that I love and have described in a previous post. I also added instructions and changed some instructions, on the basis of my own experience and the additional ingredients.
The ingredients I added to the original recipe were Mascarpone cheese, milk, and additional raspberries.
Semifreddo is a type of soft Italian ice cream. The name means, "half cold."
Ingredients
- 4 oz. dark chocolate morsels
- 2 tablespoons butter
- 12 oz. raspberries - 8 oz. for puree and 4 oz. of whole raspberries to top when serving. (Raspberries at our Publix come in 6 oz. containers.)
- 2 large eggs
- 1 large egg yolk
- 3/4 cup + 2 tablespoons of sugar
- 1/2 cup of Mascarpone cheese
- 1/4 cup whole milk
- 1 & 1/2 cups heavy cream
- 1 & 1/2 teaspoons vanilla bean paste or vanilla exract
Directions
1. Line a 9" x 5" loaf pan or dish with plastic wrap, leaving a 2" overhang on each side. The purpose of the plastic wrap is to allow you to easily remove the frozen semifreddo from the pan.
2. Place chocolate and butter in a bowl over a pot of simmering water and stir until melted and everything is combined. Remove from heat and set aside.
3. Place 8 oz. raspberries and 2 tablespoons of sugar in a blender or food processor, and pulse until pureed. When the puree is finished, push it through a sieve into a bowl. This will remove the raspberry seeds from the puree. Scrape the bottom of the sieve with a small spoon to get additional puree into the bowl. Set aside.
4. This next step is one that requires a bit of care to avoid cooking the eggs. Place eggs, egg yolk, milk, and remaining sugar in a bowl set over a pot of barely simmering water. Using a hand mixer, beat the mixture for 10-15 minutes until it is pale or thick, or until the mixture thickens and forms trailing ribbons. Then remove from the heat and either cool the mixture by placing the bowl in an ice bath or continue stirring for 4-5 minutes to let the mixture cool. (When I was stirring the mixture over the simmering water, it only thickened slightly after about 15 minutes. This may have been due to my adding the milk.) If you see the slightest sign that the eggs are starting to harden and cook when stirring over the simmering water, immediately remove from the heat and keep stirring. After a minute or two, place the bowl back over the simmering water, and stir until mixture thickens.
5. When the egg mixture is finished, let it cook in the refrigerator for about an hour and a half. When the mixture has cooled, stir in the Mascarpone cheese.
6. Place the heavy cream in a mixing bowl and use a mixer to mix it until it thickens and soft peaks form. Then add the vanilla and mix to combine. (Alternatively, you can use a hand mixer to whip the cream.)
7. Now use a spatula to fold the egg-Mascarpone and the whipped cream mixtures together.
To Assemble
Pour a 1/2 cup or more of the semifreddo mixture into the loaf pan, and spoon stripes of raspberry puree and chocolate on top. Continue to layer until all the ingredients are combined. (I reserved a bit of the puree to spoon on top of each serving at serving time.)
Place in the freezer for 4-6 hours or until set.
When ready to serve, turn the loaf pan upside down over a cutting board, and remove the semifreddo. Slice, and top with puree and fresh raspberries.
The recipe below started with a recipe I found at http://www.bakersroyale.com/raspberry-and-chocolate-ripple-semifreddo/ I changed it by adding a couple of ingredients that I use in a Frances Mayes semifreddo that I love and have described in a previous post. I also added instructions and changed some instructions, on the basis of my own experience and the additional ingredients.
The ingredients I added to the original recipe were Mascarpone cheese, milk, and additional raspberries.
Semifreddo is a type of soft Italian ice cream. The name means, "half cold."
Ingredients
- 4 oz. dark chocolate morsels
- 2 tablespoons butter
- 12 oz. raspberries - 8 oz. for puree and 4 oz. of whole raspberries to top when serving. (Raspberries at our Publix come in 6 oz. containers.)
- 2 large eggs
- 1 large egg yolk
- 3/4 cup + 2 tablespoons of sugar
- 1/2 cup of Mascarpone cheese
- 1/4 cup whole milk
- 1 & 1/2 cups heavy cream
- 1 & 1/2 teaspoons vanilla bean paste or vanilla exract
Directions
1. Line a 9" x 5" loaf pan or dish with plastic wrap, leaving a 2" overhang on each side. The purpose of the plastic wrap is to allow you to easily remove the frozen semifreddo from the pan.
2. Place chocolate and butter in a bowl over a pot of simmering water and stir until melted and everything is combined. Remove from heat and set aside.
3. Place 8 oz. raspberries and 2 tablespoons of sugar in a blender or food processor, and pulse until pureed. When the puree is finished, push it through a sieve into a bowl. This will remove the raspberry seeds from the puree. Scrape the bottom of the sieve with a small spoon to get additional puree into the bowl. Set aside.
4. This next step is one that requires a bit of care to avoid cooking the eggs. Place eggs, egg yolk, milk, and remaining sugar in a bowl set over a pot of barely simmering water. Using a hand mixer, beat the mixture for 10-15 minutes until it is pale or thick, or until the mixture thickens and forms trailing ribbons. Then remove from the heat and either cool the mixture by placing the bowl in an ice bath or continue stirring for 4-5 minutes to let the mixture cool. (When I was stirring the mixture over the simmering water, it only thickened slightly after about 15 minutes. This may have been due to my adding the milk.) If you see the slightest sign that the eggs are starting to harden and cook when stirring over the simmering water, immediately remove from the heat and keep stirring. After a minute or two, place the bowl back over the simmering water, and stir until mixture thickens.
5. When the egg mixture is finished, let it cook in the refrigerator for about an hour and a half. When the mixture has cooled, stir in the Mascarpone cheese.
6. Place the heavy cream in a mixing bowl and use a mixer to mix it until it thickens and soft peaks form. Then add the vanilla and mix to combine. (Alternatively, you can use a hand mixer to whip the cream.)
7. Now use a spatula to fold the egg-Mascarpone and the whipped cream mixtures together.
To Assemble
Pour a 1/2 cup or more of the semifreddo mixture into the loaf pan, and spoon stripes of raspberry puree and chocolate on top. Continue to layer until all the ingredients are combined. (I reserved a bit of the puree to spoon on top of each serving at serving time.)
Place in the freezer for 4-6 hours or until set.
When ready to serve, turn the loaf pan upside down over a cutting board, and remove the semifreddo. Slice, and top with puree and fresh raspberries.
Monday, April 4, 2016
Pork Tenderloin with Orange Juice - Delicious & Easy
This pork tenderloin recipe is from the Italian cookbook, Silver Spoon. It's delicious and really, really easy. The Italian name is Arrosto all'Arancia.
It serves 6 to 8. You can easily change the serving size by changing the size of the tenderloin.
Ingredients
- 2 & 1/2 pounds pork tenderloin
- 3 tablespoons butter
- 1 & 1/2 cups orange juice, strained
- 1 teaspoon orange zest
- 1 garlic clove, diced
- pinch of chili powder
- pinch of oregano
- salt & pepper
Directions
1. Heat oven to 350°
2. Melt butter in a pan, and add orange juice, orange zest, garlic, chili powder and oregano. Season with salt and pepper, and mix well.
3. Let the meat set outside the refrigerator for half an hour, then rub with salt and pepper, and place in a roasting pan. (If you use a ceramic dish, you may have to change the cooking time.)
4. Pour in the juice mixture and baste the tenderloin.
5. Roast the tenderloin for about 1 & 1/2 hours, basting frequently.
6. Carve and serve with the cooking juices.
It serves 6 to 8. You can easily change the serving size by changing the size of the tenderloin.
Ingredients
- 2 & 1/2 pounds pork tenderloin
- 3 tablespoons butter
- 1 & 1/2 cups orange juice, strained
- 1 teaspoon orange zest
- 1 garlic clove, diced
- pinch of chili powder
- pinch of oregano
- salt & pepper
Directions
1. Heat oven to 350°
2. Melt butter in a pan, and add orange juice, orange zest, garlic, chili powder and oregano. Season with salt and pepper, and mix well.
3. Let the meat set outside the refrigerator for half an hour, then rub with salt and pepper, and place in a roasting pan. (If you use a ceramic dish, you may have to change the cooking time.)
4. Pour in the juice mixture and baste the tenderloin.
5. Roast the tenderloin for about 1 & 1/2 hours, basting frequently.
6. Carve and serve with the cooking juices.
Friday, March 11, 2016
Quick and Easy Delicious Chicken
I found this delicious and super easy chicken dish at allrecipes.com while searching for a recipe to use extra chicken thighs.
The original recipe calls for 4 skinless, boneless chicken breast halves. I used 4 skinless, boneless thighs. With the smaller thighs, the size of the recipe was perfect for the two of us. With the chicken breast halves, it would serve 4. I also added a small chopped green pepper. The original recipe is at: http://allrecipes.com/recipe/8545/quick-and-easy-chicken/
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small green pepper, chopped
- 4 skinless, boneless chicken thighs
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 3 tablespoons white sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
Directions
1. Saute green pepper over medium heat for about 4 minutes.
2. Add onion and saute until translucent, about 5 minutes
3. Add chicken and brown lightly.
4. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; and mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
The original recipe calls for 4 skinless, boneless chicken breast halves. I used 4 skinless, boneless thighs. With the smaller thighs, the size of the recipe was perfect for the two of us. With the chicken breast halves, it would serve 4. I also added a small chopped green pepper. The original recipe is at: http://allrecipes.com/recipe/8545/quick-and-easy-chicken/
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small green pepper, chopped
- 4 skinless, boneless chicken thighs
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 3 tablespoons white sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
Directions
1. Saute green pepper over medium heat for about 4 minutes.
2. Add onion and saute until translucent, about 5 minutes
3. Add chicken and brown lightly.
4. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; and mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
Fava Beans - Ful Medammes - A Popular Middle Eastern and East African Dish
I recently enjoyed a Middle Eastern dish called Ful Medammes (Foule Mudammes, etc.). It is a fava bean dish that is a staple of Egyptian life. It is served there with pita bread as a breakfast dish. It is also popular in various forms in other Middle Eastern and East African cuisines from Ethiopia up through the Levant. (https://en.wikipedia.org/wiki/Ful_medames) It can be served as an appetizer or side dish.
The one I tried is a ready-to-serve canned Egyptian version sold by California Garden, which sells five different types, including Egyptian, Lebanese, and "Secret Recipe." (http://californiagarden.com/index.php/cms/products). I added other ingredients, suggested by a California Garden rep whom I called. The canned Egyptian version has fava beans, salt, lemon juice, sunflower oil, and spices. It is very mild.
The size of the can was 16 oz. I added a quarter of an onion chopped, about a cup of canned chopped tomatoes, a tablespoon of lemon juice, and a tablespoon of olive oil. Then I heated it. I loved the results and will have it again. The next time, I will have it with pita bread.
It can be purchased at Middle Eastern grocery stores and online at Amazon, etc. I purchased it at the Oasis Cafe on U.S. 41 in Sarasota.
The California Garden Ful Medammes products are produced in the United Arab Emirates.
The one I tried is a ready-to-serve canned Egyptian version sold by California Garden, which sells five different types, including Egyptian, Lebanese, and "Secret Recipe." (http://californiagarden.com/index.php/cms/products). I added other ingredients, suggested by a California Garden rep whom I called. The canned Egyptian version has fava beans, salt, lemon juice, sunflower oil, and spices. It is very mild.
The size of the can was 16 oz. I added a quarter of an onion chopped, about a cup of canned chopped tomatoes, a tablespoon of lemon juice, and a tablespoon of olive oil. Then I heated it. I loved the results and will have it again. The next time, I will have it with pita bread.
It can be purchased at Middle Eastern grocery stores and online at Amazon, etc. I purchased it at the Oasis Cafe on U.S. 41 in Sarasota.
The California Garden Ful Medammes products are produced in the United Arab Emirates.
Sunday, March 6, 2016
Cajun Jambalaya - Delicious and Easy
I decided to make a Cajun Jambalaya as part of a Cajun dinner I was preparing for friends. I searched the Internet and found a number of recipes. I chose one by Emeril Lagasse because:
- I liked his combination of ingredients,
- It seemed very straightforward to prepare, and
- It had great reviews.
I was very happy with the results. See the original recipe at (http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html)
I only made three changes. I:
1. Doubled the amount of ingredients because the original recipe serves four, and there were six of us.
2. Did not chop the medium shrimp. I left them whole.
3. Used the ingredients to make his Creole seasoning, but I:
a. Cut the amount of each ingredient in half because the recipe produces far more seasoning than the two tablespoons necessary for making the doubled recipe below once.
b. Reduced the amount of cayenne pepper again in half because I was not sure how much kick our dinner guests could tolerate.
The seasoning recipe in this post is Emeril's original recipe, not my reduced amount.
Ingredients
- 24 medium raw shrimp, peeled, deveined, and chopped
- 8 ounces chicken, diced (I used boneless, skinless thighs)
- 2 tablespoons Creole seasoning (See recipe below, or purchase Creole seasoning such as Emeril's or Tony Cachere's)
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 tablespoons chopped garlic
- 1 cup chopped tomatoes (I used canned tomatoes)
- 6 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (I used Tabasco)
- 1 & 1/2 cups (long grain) rice
- 6 cups chicken stock
- 10 ounces Andouille sausage (I used Aidell's precooked Cajun Andouille sausage from Publix. I sliced it into quarter inch rounds and cut the rounds into quarters.)
- salt and pepper to taste
Directions
In a bowl, combine shrimp, chicken, and Creole seasoning. Work in seasoning well.
In a large saucepan, heat oil over high heat with onion, pepper, and celery. Cook for 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium, and cook stirring occasionally for about 15 minutes until rice absorbs liquid and becomes tender.
When rice is just tender, add shrimp and chicken mixture, and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.
Recipe for Emeril's Essence Creole Seasoning, AKA Bayou Blast
2 & 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon thyme
- I liked his combination of ingredients,
- It seemed very straightforward to prepare, and
- It had great reviews.
I was very happy with the results. See the original recipe at (http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html)
I only made three changes. I:
1. Doubled the amount of ingredients because the original recipe serves four, and there were six of us.
2. Did not chop the medium shrimp. I left them whole.
3. Used the ingredients to make his Creole seasoning, but I:
a. Cut the amount of each ingredient in half because the recipe produces far more seasoning than the two tablespoons necessary for making the doubled recipe below once.
b. Reduced the amount of cayenne pepper again in half because I was not sure how much kick our dinner guests could tolerate.
The seasoning recipe in this post is Emeril's original recipe, not my reduced amount.
Ingredients
- 24 medium raw shrimp, peeled, deveined, and chopped
- 8 ounces chicken, diced (I used boneless, skinless thighs)
- 2 tablespoons Creole seasoning (See recipe below, or purchase Creole seasoning such as Emeril's or Tony Cachere's)
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 tablespoons chopped garlic
- 1 cup chopped tomatoes (I used canned tomatoes)
- 6 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (I used Tabasco)
- 1 & 1/2 cups (long grain) rice
- 6 cups chicken stock
- 10 ounces Andouille sausage (I used Aidell's precooked Cajun Andouille sausage from Publix. I sliced it into quarter inch rounds and cut the rounds into quarters.)
- salt and pepper to taste
Directions
In a bowl, combine shrimp, chicken, and Creole seasoning. Work in seasoning well.
In a large saucepan, heat oil over high heat with onion, pepper, and celery. Cook for 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium, and cook stirring occasionally for about 15 minutes until rice absorbs liquid and becomes tender.
When rice is just tender, add shrimp and chicken mixture, and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.
Recipe for Emeril's Essence Creole Seasoning, AKA Bayou Blast
2 & 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon thyme
Tuesday, March 1, 2016
Easy Baked Chicken with Potatoes, Carrots, Onions, and Herbs
I found this really tasty and really easy baked chicken recipe on a site I had not previously visited (http://www.sweetphi.com/baked-chicken-potatoes-carrots-and-herbs-from-the-farmers-market/). The original recipe serves 4-6. I adjusted the amounts for the three of us, changed the size of the potato and chicken pieces, and changed the ratio of the ingredients to suit our tastes. It takes about 10 minutes to prepare and an hour to cook. The recipe is very flexible. I recommend reading the original article.
Ingredients
- 1 lb chicken breasts cut into chunks (mine were about 2" by 2")
- 2 medium potatoes cut into chunks
- 1/2 an onion, cut into chunks
- 1/2 lb baby carrots
- 2 tbsp olive oil
- 2 tbsp fresh herbs such as oregano, parsley, rosemary, and thyme (I used rosemary and thyme)
- 1 tsp salt
- 1/2 tsp pepper or lemon pepper
- 1/4 tsp garlic salt/powder
- 1/4 tsp onion salt/powder
Directions
1. Preheat oven to 400°.
2. Peel and cut the vegetables, and chicken; and cut the herbs.
3. Mix all the spices in a small bowl, and the herbs in another small bowl.
4. In an 8" x 11" baking dish, scatter the potatoes, carrots, and onions. Then sprinkle with half the spices, half the herbs, and half the olive oil.
5. Add the chicken chunks on top of the vegetable, and sprinkle with the remaining spices, herbs, and olive oil.
6. Put in oven and bake for 55 minutes.
7. Allow to cool for 5 minutes before serving.
Ingredients
- 1 lb chicken breasts cut into chunks (mine were about 2" by 2")
- 2 medium potatoes cut into chunks
- 1/2 an onion, cut into chunks
- 1/2 lb baby carrots
- 2 tbsp olive oil
- 2 tbsp fresh herbs such as oregano, parsley, rosemary, and thyme (I used rosemary and thyme)
- 1 tsp salt
- 1/2 tsp pepper or lemon pepper
- 1/4 tsp garlic salt/powder
- 1/4 tsp onion salt/powder
Directions
1. Preheat oven to 400°.
2. Peel and cut the vegetables, and chicken; and cut the herbs.
3. Mix all the spices in a small bowl, and the herbs in another small bowl.
4. In an 8" x 11" baking dish, scatter the potatoes, carrots, and onions. Then sprinkle with half the spices, half the herbs, and half the olive oil.
5. Add the chicken chunks on top of the vegetable, and sprinkle with the remaining spices, herbs, and olive oil.
6. Put in oven and bake for 55 minutes.
7. Allow to cool for 5 minutes before serving.
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