Braised Chicken Thighs with Leeks and Carrots

 


Spaghetti with Arugula and Mint Pesto

Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.

 

 

 

 

 

 

Serves 4

Ingredients:
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti

 

Directions:
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite,  10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.

 

TODAY.com Parenting Team FC Contributor


Crayfish Timbale with Asparagus

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Serves 2

Ingredients:
A  dozen green asparagus spears
3 eggs
1/2  cup chopped onions
Zest of 1 lime
1/2 pounds cooked crayfish tails
Salt, to taste
Ground black pepper, for taste

 

For the Hollandaise Sauce:
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 Tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice

 

Directions:
For the Hardboiled Eggs: Place 2 eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.Coarsely chop the eggs  and place in a small bowl; add onions, salt and pepper and set aside.

To  make the Hollandaise Sauce: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt and lemon juice. Hold in a heat proof measuring cup or a  thermos to keep warm.

For the Asparagus:  Trim the woody ends and cook the asparagus in salted water for 5 to 6 minutes. Drain the asparagus and cool and set aside.

Using a  ring mold or cookie cutter, place place in the center of a plate. Add the   egg mixture inside the ring and cover with  the crayfish. Place six asparagus spears along side the timbale.  Garnish with Hollandaise sauce and  zest and serve.

 

TODAY.com Parenting Team FC Contributor